This recipe has been obsessed over for quite some time. You may say ‘but it’s only banana bread?’ Yet we all appreciate banana bread which is oh so perfect – pleasingly moist, tender and moreish. This banana and walnut loaf is a quick bake that is easy to make and devour on a lazy afternoon.
The flour
Wholemeal flour and reduced sugar make this a somewhat healthier banana bread. The combination of self raising and wholemeal flour ensure a good airy dough whilst still retaining a wholesome nutty flavour. This banana and walnut loaf is essentially a quick bread meaning it uses baking powder or bicarbonate of soda, rather than yeast, to make the dough rise.
The buttermilk and bicarbonate of soda impart a subtle tangy flavour to the bread; this acts to keep the bread moist as well as ensuring a good rise. The almond milk is used to further soften the dough. You want to use lighter ingredients in a quick bread recipe to allow for a sufficient rise; so heavier ingredients like yoghurt or syrups are best avoided.
The sugar
I always find banana bread is naturally sweet if enough ripe bananas are used. Sprinkle in a good handful of sticky dates and a scant amount of sugar and the bread remains tenderly sweet without being cloying. I prefer to use light brown muscovado sugar in my banana loaf. It melts easily into the mixture and once baked the toffee and caramel notes really come through; not to mention the lovely golden brown hue the sugar provides. Finally walnuts are folded in for added texture.
The sugar is creamed with the oil allowing some of the liquid to be absorbed. This process incorporates air into the mixture and helps slow the development of gluten once the flour is added.
The method
Baking banana bread is quick and fool proof but there are a few simple tips which can enhance the texture and flavour of your bake. Don’t be tempted to overmix once the wet and dry ingredients are combined. This prevents the gluten from developing too soon meaning you don’t end up with a dense heavy bread. Sifting the flour, baking powder and bicarbonate of soda allows any clumps to disperse creating a lighter finer flour. Finally, covering the banana bread loosely with foil helps to prevent it cracking and browning too quickly.
Once baked the sweet and spicy aroma will have you returning for slice after slice. This banana bread is sufficiently moist enough to be eaten plain and unadorned. Although on cooler mornings I like to toast mine and spread with lashings of margarine, and on occasion spoon on some creamy peanut butter. Pure and unadulterated pleasure!
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Banana and walnut loaf
Ingredients
- 3 large ripe bananas weighing approximately 350g
- 70 mls almond milk
- 1/2 tablespoon lemon juice
- 85 mls sunflower oil
- 40 g light brown muscovado sugar
- 1 teaspoon vanilla
- 125 g self raising flour
- 100 g strong wholemeal flour
- 1.5 teaspoons baking powder
- 1 teaspoon bicarbonate of soda
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 35 g walnuts roughly chopped
- 35 g dates roughly chopped
Instructions
- Lightly grease an 8.5”x 4.5” loaf tin with margarine and pre heat the oven to 200°C/ fan 180°C / Gas 6.
- In a large bowl mash the banana to a puree consistency.
- In a jug make the buttermilk by adding the lemon juice to the almond milk and then set to one side.
- Cream the sugar and oil until the sugar has fully dissolved. Add to the mashed banana and whisk. Then add the vanilla and buttermilk.
- In a second large bowl sieve the flour, baking powder, bicarbonate of soda and spices. Stir in the chopped dates and two thirds of the walnuts.
- Gently fold the wet ingredients into the dry. Stir until all ingredients are just combined being careful not to overmix.
- Pour the mixture evenly into the loaf pan. Scatter over the remaining chopped walnuts.
- Bake in the pre heated oven for 30 minutes, then cover with foil to prevent the crust browning too quickly.
- Bake for another 20 minutes. Once well risen and golden brown, insert a skewer into the centre and check to see it comes out clean.
- Remove from the oven and allow to rest for 5 minutes in the loaf tin. Then turn out onto a wire rack and allow to cool completely before serving.