Banana Nut Bread



How to make banana nut bread more flavorful and fluffy? I think this one worked pretty well. I cooked the ripe banana in butter and brown sugar to get some caramelization first before putting into the batter. Instead of all flour, I replace half of it with grounded almond and walnuts.


Ripe Banana 2

Butter 2 sticks (room temperature)

Brown Sugar 1/4 plus 1/2 cup

All purpose Flour 1 cup

Grounded Almond 1/2 cup

Grounded Walnut 1/2 cup

Whole Walnut 1 cup (for topping)

Caramel a few table-spoon (for topping)

Egg 2

Baking Powder 1.5 table spoon


First cut the banana into pieces. Heat up 1/2 stick butter in a pan, add in the banana, cook for about 1 minute and then add the 1/8 cup brown sugar. Cook for another 5 minutes until caramelized. In a large bowl, put in 1 stick of butter and 1/2 cup of brown sugar, use a hand mixer to mix until fluffy. Then add in the eggs and continue to beat for 3 minutes. Sift the flour as well and the baking powder and add into the mixture. Finally add in the grounded nuts and mix for a minute to incorporate. Place the mixture into baking ware and bake in 375 degree oven for 20-30 minutes or until golden brown on the outside and the tooth pick will come out clean after you stick it into the center of the cake. While the cake is cooling down, take another plan and heat up the remaining 1/4 stick butter. Add the whole walnuts and stir while cooking for 2 minutes, then add in the 1/8 brown sugar and cook for another 2-3 minutes until the sugar dissolved and coated the walnut evenly.

To assemble, place a tea-spoon of caramel on top of the bread and then add a few pieces of candid walnut on top. Serve with creme fraich and lemon curd for lightness!

Here is a more humble look 🙂


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