Tuesday, August 30, 2011

Nick Malgiere's Perfect Banana ( Walnut ) Bread

I have been looking for another easy banana bread recipe that doesn't contain too  much butter . Most recipes online calls for at least 10 T butter :P . Last time , I baked banana bread using Emeril's recipe , it taste good but a little bit greasy , due, I guess , of using 10 T butter . This recipe only use 8 T , and the result ? , one of the best I'd eaten so far . I didn't have any walnuts , so I used 1/2 cup hazelnuts and half cup dessicated coconut . Putting those coconuts adds more texture and slight chewiness that I really like .

In his Bake ! book , Nick Malgiere quote's " There are only two secrets to making perfecr banana bread : Use very ripe bananas with spotted or darkened skin and measure the quantity of mashed bananas. All too often , home bakers mash a couple of bananas and just throw the resulting quantity into batter - and usually it's either too much or too little . I like to add some chopped walnuts for texture ; you could add raisins , currants , or even shredded sweetened coconut. "

Makes one 9x5x4 inch loaf ,  about 16 slices

2 1/3 cups all purpose flour ( spoon into a dry-measure cup and level off )
3/4 cup sugar
2 1/2 tsps baking powder
1/2 tsp salt
2 large eggs
1 1/2 cups peeled , mashed bananas , about 3 medium
8 T ( 113 grams ) melted butter , unsalted
2 tsps vanilla extract
1 cup walnut pieces , coarsely chopped and tossed with 1 T flour

* Preheat oven to 350°F/180°C . Grease loaf pan and bottom lined with a parchment or buttered wax paper
* In a large mixing bowl , stir together the flour , sugar , baking powder and salt;
* In another bowl , whisk the eggs to break them up , then whisk in the bananas , butter and vanilla one at a time , whisking smooth between additions;
* Pour the liquids into the bowl of dry ingredients and use a large rubber spatula to fold them in . Fold in the floured walnuts;
* Scrape the batter into the prepared pan and smooth the top;
* Bake the bread until it is well risen and gloden in color and the point of a pairing knife inserted in the center emerges clean , 55 to 60 minutes ( mine was 1 hr & 10 min )
* Cool in the pan on a rack for 10 minutes , then unmold , remove the paper and cool the loaf right side up


  1. This looks incredible. Just love how moist it looks. New follower. So very nice to meet you.

  2. Hey Kim Bee , actually I didn't expect it to be that soft and moist hahaha This recipe's definitely a keeper ... Thanks for dropping by ;0