The loaf that redeems black bananas: deeply sweet, walnut-studded, and better on day two. The uglier the banana, the better the bread.
3
🍌 Banana ›
seriously overripe
80 g
🌰 Walnuts ›
toasted, chopped
Mise en place
Before you start
Prep checklist
Banana — seriously overripe
Walnuts — toasted, chopped
Mash the bananas to a rough purée; whisk in melted butter, sugar, eggs, and vanilla.
Fold in flour, baking soda, cinnamon, a pinch of salt, and the walnuts — stop at the last streak of flour.
💡
Quick breads punish enthusiasm: overmixing builds gluten, and gluten makes rubber.
Bake in a lined loaf tin at 175°C until a skewer comes out clean, 55–65 minutes; tent with foil if the top browns early.
Cool in the tin 15 minutes, then on a rack. It slices cleaner — and tastes deeper — tomorrow.
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Covered at cool room temperature 2 days, or refrigerated up to 5.
Freezing
Freezes brilliantly, whole or in slices, for 3 months. Toaster slices are the move.
Reheating
Most baked desserts revive in a 150°C oven for 5–8 minutes. Custards and mousses are served cold — never reheat.
Make ahead
Almost every dessert here is better made a day ahead — flavors settle and textures set. Add crisp toppings just before serving.
Wine pairing
A small glass of something sweeter than the dessert itself.
Beer pairing
An imperial stout alongside chocolate is a genuinely great pairing; otherwise coffee.
On the plate
Serve it with
Sides
·
A scoop of vanilla ice cream
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