Once we turned the page on August, the season began to perceptibly shift to fall. I always feel the urge to bake when the mercury starts to dip. Where I live, delectable viennoiseries (breakfast pastries) abound, yet I like to bake my own breakfast treats. One that I often make is banana bread because it’s so easy and I always have all of the ingredients on hand. After years of tinkering around in the kitchen, I’ve come up with this recipe, which comes out perfectly golden on top and exquisitely moist inside every time! Though the banana bread is just a bunch of flour, butter, sugar and eggs mixed together, it’s the cinnamon and crème fraîche that give it a special touch.
To see how I make the banana bread, check out my latest video:
Thanks for reading & watching,
Banana Bread with Toasted Walnuts
- 235 g flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 100 g softened butter
- 170 g sugar
- 2 eggs
- 2 tbsp crème fraîche
- 1 tsp vanilla extract
- 3 ripe bananas, mashed
- 2/3 cup toasted walnuts
- Preheat oven to 180°C
- Sift together flour, baking powder, cinnamon, and salt. Set aside
- Cream sugar with butter until light and fluffy.
- Add eggs to the creamed butter & sugar one at a time and beat in. Then mix in the crème fraîche, vanilla extract and mashed bananas.
- Fold in the flour mixture, a third at a time. Then fold in the toasted walnuts.
- Place a knob of butter into a 28 cm x 12 cm loaf pan and place into the preheated oven until the butter melts (about 15 seconds). Remove pan from oven and coat the pan with the melted butter, using a pastry brush.
- Pour the batter into the loaf pan and bake for 50 minutes to an hour in preheated oven. Check for doneness with a cake tester – once it comes out clean the cake is ready. Allow to cool for 5-10 minutes in the pan. Best served warm with a strong espresso.