Banana Bread
A sweet, moist banana bread made from very ripe, spotty bananas. Macerating the mashed banana in sugar deepens the flavor, and creaming the butter into the batter with a scatter of nuts gives you a crisp top and tender crumb. A great way to use up leftover bananas — perfect with coffee for a snack or brunch.
Ingredients
Main
- Ripe bananas4
- Flour2 cups
- Sugar1 cup
- Butter (softened)3/4 cup
- Butter (for topping)10 g
- Eggs2 1/2
- Baking soda1.5 tsp
- Salt1/2 tsp
- Chopped nuts1/2 cup
- Honey2 tbsp
Directions
- 1
Mash the bananas in a bowl with 1 cup of sugar and let them sit while you prep the rest. Beat the softened butter until creamy.
- 2
Add the eggs to the creamed butter and stir to combine.
- 3
Sift together the flour, baking soda, and salt.
- 4
Fold in the macerated bananas and 1/3 of the nuts until no dry flour remains, then add 2 tbsp of honey.
- 5
Pour the batter into a loaf pan; melt the reserved 10 g of butter (in a water bath) and drizzle it evenly over the top.
- 6
Scatter the remaining nuts on top and bake in a 170°C (340°F) preheated oven for 50 minutes to 1 hour.
Tips
Leave just the 3/4 cup of butter out to soften to a creamy state, and bring the eggs to room temperature so everything blends smoothly. Very ripe, spotty bananas make it sweeter and more fragrant.