Step 1: Greasing the Pan and Toasting the Walnuts
- 1 cup walnuts, coarsely chopped
To start the banana walnut bread, first preheat oven to 350 degree Fahrenheit (180 degree Celcuis).
Grease the bottom and sides of a pan with butter. (9 by 5-inch loaf pan; 3 inch deep). Dust with flour, tapping out excess.
Spread the walnuts on a baking sheet and toast for about 7-8 minutes or until lightly toasted.
Step 2: Preparing the Batter Mixture
- 100g unsalted butter
- 3 very ripe, soft large bananas (about 400g)
- 2 large eggs
- 1/2 cup plain yogurt
- 2 cups whole wheat pastry flour
- 1 cup muscovado sugar (or 3/4 cup white sugar)
- 1/2 tsp baking soda
- 1/4 tsp aluminum-free baking powder
- 1/2 tsp fine unrefined sea salt
- 1/2 tsp ground cinnamon
To begin the batter, melt the butter over low heat until melted. Set aside until cool. Then, peel the bananas and mash it with with a fork.
In a medium bowl, lightly beat the eggs, add the yogurt, the cooled melted butter and the mashed bananas. Whisk until the mixture is combined.
In a large bowl combine the flour, sugar, baking soda, baking powder, salt, cinnamon, and toasted walnuts.
With a rubber spatula or wooden spoon, lightly fold the wet ingredients into the dry ingredients just until combined and the batter is thick and chunky.
Step 3: Baking the Banana Bread
To bake the banana bread, scrape batter into prepared pan.
Bake until golden brown and a toothpick inserted in the center comes out clean, about 55 to 60 minutes.
Place on a wire rack to cool and then remove the bread from the pan.
Slice into 3/4 inch thick. Serve warm at room temperature.
Wrap leftover banana bread with foil or plastic wrap and store in the fridge or freezer.