Ingredients:

  • 3 large ripe bananas (approx. 350g)
  • 113g unsalted butter, melted
  • 1 large egg, beaten (50g)
  • 1 tsp pure vanilla extract
  • 150g granulated white sugar
  • 1 tsp baking soda
  • 1 pinch fine sea salt
  • 190g all purpose flour
  • 60g chopped walnuts, toasted

Instructions:

  1. Preheat your oven to 175°C and grease your 23x13 cm loaf pan with butter or parchment paper. Note: Parchment slings make removal effortless.
  2. Spread the 60g of walnuts on a tray and bake for 7 minutes until fragrant and slightly darkened.
  3. In a large bowl, crush the 350g of bananas with a fork until mostly smooth with a few small chunks. Note: These chunks create little pockets of molten fruit in the finished loaf.
  4. Stir the 113g of melted butter into the mashed bananas.
  5. Mix in the 150g of sugar, the 50g beaten egg, and the 1 tsp of vanilla extract.
  6. Sprinkle the 1 tsp of baking soda and the pinch of salt over the wet mixture and stir well.
  7. Gently add the 190g of all purpose flour. Fold with a spatula until no white streaks remain.
  8. Gently fold in the toasted walnuts, saving a few for the top if you like.
  9. Pour the velvety batter into the pan and bake for 55 minutes until the top is golden brown and a skewer comes out with a few crumbs.
  10. Let the bread sit in the pan for 10 minutes, then transfer to a wire rack. Note: Resting allows the internal steam to set the crumb.