Walnut banana bread that stays moist

Banana bread has a reputation for being easy, and it is. It also has a reputation for being dry in the middle, gummy on the bottom or flat on top, and those happen to people who think it is too easy to need a recipe. This version leans on very ripe fruit, a gentle hand with the mixing bowl, and a generous handful of toasted walnuts that add crunch and a faint bitterness against the sweetness.

Ingredients

Makes one 900 g (2 lb) loaf, about 10 slices.

• 3 large, very ripe bananas (about 350 g or 12 oz peeled)
• 90 g (6 tablespoons) butter, melted and cooled slightly
• 120 g (generous 1/2 cup) soft light brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 190 g (1 1/2 cups) plain flour
• 1 teaspoon baking powder
• 1/2 teaspoon bicarbonate of soda
• 1/2 teaspoon fine salt
• 1 teaspoon ground cinnamon
• 100 g (1 cup) chopped walnuts, plus a few extra for the top

Choose the right bananas

Skin should be speckled or mostly brown, and the fruit should feel soft. Underripe bananas taste starchy and add little sweetness. If yours are still yellow, bake them whole on a tray, skins on, at 150C (300F) for 15 minutes. They will turn black and sticky, which is exactly what you want. Cool them before mashing.

Toast the walnuts

Walnuts are the star here, so give them a minute. Spread them on a tray and bake at 175C (350F) for 6 to 8 minutes, until they smell warm and slightly toasty. Walnuts contain a lot of oil and can turn bitter if overdone, so stay close. Starting with raw walnut halves and chopping them yourself gives you bigger, more interesting pieces.

Method

1. Heat the oven to 175C (350F). Grease a 900 g loaf tin and line it with baking paper.
2. Mash the bananas in a large bowl with a fork. Some small lumps are fine.
3. Stir in the melted butter, sugar, egg and vanilla until combined.
4. In a second bowl, whisk the flour, baking powder, bicarbonate of soda, salt and cinnamon.
5. Tip the dry mix into the wet and fold gently, just until you can no longer see flour. Overmixing builds gluten and gives a tough, rubbery crumb.
6. Fold in the walnuts. Scrape into the tin and scatter the extra walnuts over the top.
7. Bake for 55 to 65 minutes. A skewer pushed into the centre should come out with a few moist crumbs, not wet batter. If the top browns too fast, tent it with foil after 35 minutes.
8. Cool in the tin for 15 minutes, then lift out onto a rack. Wait at least an hour before slicing, because the crumb needs time to set.

Why it stays moist

• Melted butter coats the flour and keeps the crumb tender.
• Sugar holds on to moisture, so do not cut it by more than a spoonful or two.
• The bananas supply moisture and sweetness. Measure them rather than guessing.
• Resting it, wrapped, for a day improves the texture noticeably.

Swaps and additions

• Pecans work well in place of walnuts. Raw pecan halves toast in the same time. If you want a recipe that puts them front and centre, try our pecan pie bars.
• Add 80 g of dark chocolate chunks for a richer loaf.
• Replace a quarter of the flour with wholemeal for a nuttier, denser result.
• A tablespoon of yoghurt or soured milk gives a slightly softer crumb.
• Swirl in a spoonful of peanut or almond butter before baking, if you have some homemade. Our post on making nut butter in a food processor shows how.

Storing and freezing

Wrap the cooled loaf in baking paper and foil, or keep it in an airtight container, for up to 3 days at room temperature. Slices freeze well: wrap each one individually and toast from frozen for a quick breakfast. Walnuts can go stale in storage, so if you keep a bag open for a long time, check how it smells before using it. The walnut page on Wikipedia has more on the tree and the nut itself.

A note on allergies

Walnuts are tree nuts. If you share your loaf, say so, and always read the labels on every ingredient you use. For medical questions, speak to a qualified professional.

The short version

Ripe bananas, a light hand, toasted walnuts, and patience at the cooling stage. That is all it takes to get a loaf worth slicing a second time.