Banana Nut Loaf
Makes an 8x4-inch loaf
  • 55 grams unsalted butter, at room temperature (1/4 cup; ½ stick)
  • 100 grams brown sugar (1/2 cup)
  • 300 grams very ripe bananas, mashed (1⅓ cups)
  • 2 eggs, beaten lightly
  • 80 ml buttermilk (1/3 cup)
  • 165 grams all-purpose flour (1⅓ cups)
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup chopped walnuts, toasted
  • ½ to 1 cup chocolate chips
  1. Preheat the oven to 175 degrees Celsius. Butter a 8x4-inch loaf pan and line the bottom with parchment paper. Set aside.
  2. Place the butter and sugar in a large mixing bowl. Beat, using an electric mixer, on medium-high speed for 5 minutes until the mixture is pale, light and fluffy. Add in the mashed bananas and beat on medium speed for another 1 minute. Add in the beaten eggs and beat on medium speed for another 1 minute. Add in the buttermilk and beat on low speed until just combined.
  3. Combine the flour, baking soda, baking powder, cinnamon, salt, walnuts and chocolate chips in a small bowl and stir to mix them together.
  4. Add the flour mixture into the batter and stir with a large wooden spoon until just combined (until no flecks of flour is visible).
  5. Transfer the batter into the prepared loaf tin and spread it evenly with a spatula or the back of a spoon. Tap the loaf twice on the table counter to get rid of excess air bubbles and bake for 45 to 55 minutes until a skewer inserted into the center of the loaf comes out clean. (Check the loaf after 30 minutes, if the top is getting overly browned, tent it with a piece of aluminium foil.) Let the loaf cool completely on a wire rack.
  6. Turn the loaf out onto a serving plate. Slice and serve!
Naggy Notes
- Adapted from Williams Sonoma Banana Nut Bread
Recipe by Foodie Baker at