Banana Bread with Walnuts
This banana bread makes two dense, moist loaves with a crunchy walnut filling. The recipe uses nearly a kilo of mashed banana, so the crumb stays damp and tastes strongly of fruit. Turbinado sugar in the batter and on top adds a light molasses note and a faintly crisp crust. Cooling the loaves in their pans keeps them intact, and you can change the amount of walnuts to suit your taste.
Instructions
Stir the flour, baking powder and salt together in a bowl and set it aside.
Beat the softened butter with the sugar until the mixture looks pale and fluffy. Whisk the eggs lightly, then beat them into the butter a little at a time.
Add the flour mixture in thirds, alternating with the mashed banana in two halves, beginning with one third of the flour and then half the banana. Keep alternating until all the flour and banana are mixed in.
Fold in the chopped walnuts. Grease two loaf pans and line them, then divide the batter evenly between them and sprinkle the tops with a little extra turbinado sugar.
Bake at 350°F for at least 1 hour, then check the loaves every 10 minutes or so. They are done when the tops are browned and a skewer pushed into the center comes out clean or with only moist crumbs clinging to it.
Leave the loaves to cool to room temperature in their pans, then turn them out. If you like, you can toast slices, but handle them gently because they are fragile.
Make it personal.
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