Banana and Walnut Bread
Small pound cake made with banana puree and walnuts, with a well-balanced, delicious flavor.
Ingredients
cake flour
150 g
salt
to taste
unsalted butter (at room temperature)
50 g
sour cream
1 1/2 heaping tbsp
granulated sugar
85 g
egg
1
milk
2 1/3 heaping tbsp
banana (mashed)
1
walnuts (chopped)
40 g
Instructions
1
Preliminary Preparation
Bring the unsalted butter to room temperature; chop the walnuts; preheat the oven to 170°C; line the mold with baking parchment cut to fit its shape.
2
Make the Batter
Place the unsalted butter in a bowl and beat with a hand mixer until smooth and creamy.
3
Make the Batter
Add the sour cream and granulated sugar, mixing well after each addition.
4
Make the Batter
Add the beaten egg to the mixture from Step 2 in 2 to 3 additions, folding gently to combine.
5
Make the Batter
Mash the banana with a fork, add it to the mixture from Step 3, continue mixing, then pour in the milk and mix until evenly combined.
6
Make the Batter
Add the dry ingredients (ingredient A) to the mixture from Step 4, scatter the chopped walnuts on top of the flour, and mix until just combined. Tip: place the walnuts in the dry ingredients rather than directly on the batter so they are coated and less likely to sink.
7
Make the Batter
Use a rubber spatula to fold the batter thoroughly until everything is evenly incorporated.
8
Fill the Mold and Bake
Pour the batter from Step 6 into the prepared mold, slightly lower in the center, and bake in the preheated 170°C oven for 40 to 45 minutes. Tip: a slightly dipped center produces a more attractive finished loaf.
9
Fill the Mold and Bake
Unmold while still warm, peel off the parchment paper, and let cool completely.
