Banana bread with nuts

Banana bread with nuts

I had a recipe for Banana Bread which seemed very good to me, and which in any case suited me perfectly until now. And then, Carol recently published a recipe inspired by recipe of the year 2018. All of this definitely made my mouth water. Their description of the perfect banana bread was so in line with my tastes. I like to have a strong banana taste, but above all, I don’t like too wet textures.
This cake turned out absolutely perfect on both counts. This banana bread is rich in bananas, which gives it a very interesting taste, combined with the caramelized aromas of brown sugar, semi-wholemeal flour and cinnamon.
Since I like to toast the slices of banana bread, I used nuts. But we could absolutely choose chocolate chips. The great thing about this recipe is that there are so many suggestions for variations. You can combine flours, reduce the amount of sugar and even fat, for example by combining compote or yogurt with oil…

Above all, don’t skip the crispy top layer. It’s the little extra touch that makes this cake definitely better than the others. We enjoyed it so much that I made it twice in the same week. It keeps very well, and just toast it lightly to make it crispy. With a knob of salted butter… Hmmm!

Banana bread with nuts:


450g very ripe bananas (4 small)

2 eggs

140 g blond vergeoise

110g sunflower oil

260 g semi-wholemeal flour (T 110)

1 tsp baking soda

1/2 tsp baking powder

1 tsp cinnamon

100 g walnuts

1 tbsp brown sugar

1/2 tsp cinnamon.

Preheat the oven to 170°C.

Mash the bananas with a fork.

Add the eggs. To mix together.

Add the vergeoise and the oil. Mix well.

Add flour, baking soda, baking powder and cinnamon. Mix without insisting too much.

Finally add the halved walnuts. To mix together.

Slices of banana bread with walnuts

Pour the batter into a greased or lined loaf pan.

Cover with a spoonful of mixed brown sugar and cinnamon.

Cook for about 50/55 minutes. Check the cooking with a spade and possibly prolong slightly.

Let cool on rack.

Banana bread with nuts

To finish: I use the vergeoise a lot at the moment. It’s Belgian brown sugar. It has a delicious caramel scent. What I like is its very fine and melting texture.
It is also found dark, richer in taste. Next time I make this cake, I will try it.
You can also use whole sugar or blond sugar.


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