They did some filming at my house last week and we were left with a large pile of very ripe bananas, which I assume were used as set dressing for the scenes in the kitchen. We had been using them in smoothies but they hadn’t gotten so ripe that even putting them in smoothies wasn’t appetising anymore! So banana and walnut loaf came to the rescue instead!
This is a super simple recipe that takes about 15 minutes to whip up, and about 55 minutes in the oven.
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 eggs, at room temperature
- 1/2 teaspoon vanilla extract
- 1/2 cup unsalted butter, at room temperature
- 1 cup sugar
- 3 very ripe bananas, peeled, and mashed with a fork (about 1 cup)
- 1/2 cup walnut pieces
- Preheat the oven to 180 degrees celsius and lightly grease a 23 x 13 x 8 centimetre loaf pan with some butter
- Mash the bananas in a bowl with a fork
- Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside.
- Cream the butter and sugar in a mixing bowl, and when light and fluffy start gradually adding the egg mixture. Keep mixing until it’s all incorporated.
- Mix in the bananas and don’t fret if the mixture looks curdled, it will be fine
- Sift in the flour, baking soda and salt, and fold until it’s just mixed.
- Fold in the walnuts and then transfer into your pan
- Bake for 55 minutes, or until a skewer comes out clean
- Let the loaf cool in the pan for about 5 minutes then transfer onto a wire rack to cool completely
What’s your favourite way to use over-ripe bananas?