Clara Le.

Banana bread

Published on
Cover Image for Banana bread


  • 115 g butter, cut into chunks
  • 160 g brown sugar
  • 25 g raw sugar (for topping)optional
  • 5 medium-large mashed bananas
  • 2 large eggs
  • 1 packet vanilla sugar
  • 1 tsp salt
  • 1.5 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 260 g flour (type 405)
  • 100 g chopped walnuts
  • 1 tsp baking soda (Natron)
  • 1 tsp baking powder

For a sourdough version, replace baking powder with 100 g sourdough starter.


  1. Heat oven to 150ºC. Line a 20 cm loaf tin.
  2. Melt butter in a large pan. Whisk in brown sugar until smooth, then stir in mashed banana.
  3. Whisk in eggs and vanilla. Add salt, cinnamon, nutmeg, baking soda (Natron), and baking powder (or sourdough starter). Whisk until the ingredients are fully dispersed in the batter.
  4. Add flour and stir until combined, add the chopped walnuts. Scrape batter into prepared loaf tin.
  5. Sprinkle the top of the batter with the raw sugar; it will seem like a lot but will bake up beautifully.
  6. Bake banana bread for 75 minutes, or more. Test with a knife—the top third is often slowest to cook. The bread will get very dark but will not taste burnt.
  7. Let cool in pan. This banana bread is good on the first day but exceptional on the second and third.