Banana Bread with Roasted Walnuts

Butter, bananas, and the loaf that ends every 'what do I do with these bananas' conversation. the perfect banana bread for this monsoon

This is the banana bread loaf that shows up when the bananas on the counter have gone past eating and into baking territory. Creaming the butter and sugar first gives it the structure; blending the banana with the yogurt and eggs instead of mashing it by hand gives it the texture — no stringy bits, no uneven pockets of banana. Just a smooth, dense crumb the whole way through.

The chocolate and walnuts are optional, but they're the ones we always keep in.

Ingredients

• 140g butter

• 170g sugar

• 230g banana, ripe

• 80g yogurt

• 100g eggs

• 200g flour

• 5g baking soda

• 3.7g baking powder

• 3.5g salt

• 125g dark chocolate (optional)

• 40g walnuts

The Method

Preheat the oven to 180°C. Grease and line an 8 by 4 inch loaf tin.

1. Cream the butter and sugar together in a stand mixer or with a hand mixer until it comes together.

2. In a blender, combine the ripe bananas, yogurt, and eggs. Blend until the bananas are completely pureed.

3. In a separate bowl, mix together the flour, baking soda, baking powder, and salt.

4. Pour the banana puree into the creamed butter and sugar, followed by the dry ingredients. Add the walnuts and mix until everything just comes together.

5. Pour the batter into the loaf tin and bake for 15 minutes, or until a skewer comes out clean.