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Banana bread with a twist

Banana bread with a twist

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  • Course
    • Treat


  • Cooking Spray
  • 8 tablespoons (1 stick) unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • ¼ cup Milk
  • 1 teaspoon vanilla extract
  • 3 medium bananas - overripe
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup chopped nuts of your choice
  • Sliced almonds for topping


Making the ultimate Banana Bread


Arrange a rack in the bottom third of the oven and heat to 180°C. Line a loaf pan (approx. 20cm in size) with parchment paper, letting excess hang over the long sides to form a sling. Spray the insides with cooking spray.


In the meantime, toast nuts in a baking tray for 10 minutes while the oven is preheating.


Place softened butter and sugar in a large bowl and cream with an electric mixer until fluffy. – this will give your banana bread a moist, cake texture. 


Crack eggs into the bowl and whisk until combined and texture is smooth


Whisk the milk and vanilla into the batter. 


Peel the bananas and add them to a separate bowl and mash them with a fork. Leave them as chunky or as smooth as you prefer, then add to the batter. 


Now add your flour, baking soda and salt to the bowl. Switch to a spatula and gently stir until ingredients are just barely combined and no more dry flour is visible. 


Last but not least, scatter the nuts over the batter and gently fold them in. 


Pour the batter into the prepared loaf pan, using the spatula to scrape all the batter from the bowl. Smooth the top of the batter and sprinkle over the sliced almonds.


Bake until the top of the cake is caramelized dark brown with some yellow interior peeking through and a toothpick of cake tester inserted comes out clean, 50 – 65 minutes being the rule of thumb for the baking time.


Note: Baking time will vary slightly depending on the moisture and sugar content of your bananas – start checking around 50 minutes and then every 5 minutes after. 


Set the loaf aside, still in the pan, on a wire cooling rack. Let cool for 10 minutes – this helps the loaf solidify and makes it easier to remove from the pan. 


Grasping the parchment paper sling, lift the loaf out of the pan and place on the cooling rack. Cool for another 10 minutes before slicing. 

  • Amount per serving
  • Calories0
  • % Daily Value*


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