Description
This cozy banana bread features whole wheat flour and toasted walnuts!
Ingredients
- 125 grams chopped walnuts (1 cup)
- 270 grams ripe banana (about 1 cup when mashed, or 2-3 large bananas)
- 70 grams sugar (⅓ cup)
- 1 egg
- 53 grams unsalted butter (¼ cup), melted
- 6 grams vanilla extract (1 ½ teaspoons)
- 200 grams whole wheat flour (about 1 ⅔ cups)
- 60 grams all purpose flour (about 1/2 cup)
- 3 grams ground cinnamon (1 ½ teaspoons)
- 1 gram ground nutmeg (¼ teaspoon)
- 4 grams kosher salt (1 teaspoon)
- 5 grams baking soda (1 teaspoon)
- 7 grams baking powder (1 ½ teaspoons)
- 80 grams milk (⅓ cup)
- 14 grams apple cider vinegar (1 Tablespoon)
Instructions
- Toast the walnuts in a small skillet over medium-low heat. Cook, stirring constantly, for 3-5 minutes until walnuts are fragrant and have just barely darkened in color. Set aside.
- Heat oven to 325° Fahrenheit. Line a 9x5" metal loaf pan with parchment paper.
- Mash banana in a large mixing bowl until it is relatively smooth.
- Add sugar, egg, melted butter, and vanilla extract to the bowl with the banana; whisk to combine.
- Add whole wheat flour, all purpose, flour, cinnamon, nutmeg, kosher salt, baking soda, and baking powder. Stir until flour is about halfway mixed.
- In a separate small bowl or measuring cup, whisk together milk and apple cider vinegar. Slowly stream this liquid mixture into the batter, stirring until ingredients are just combined.
- Stir toasted walnuts into the batter until it is evenly distributed.
- Transfer batter to the prepared loaf pan.
- Bake 50-60 minutes at 325° F, until the top is lightly browned and a cake tester inserted into the center of the coffee cake comes out clean. Carefully transfer to a wire cooling rack; let cool completely before slicing and serving.
Notes
Additions and substitutions. Swap the walnuts for chocolate chips or chopped baking chocolate. Use melted coconut oil or vegetable oil in place of the melted butter if you prefer. Adjust the spices to suit your palate.
A note about measuring the bananas: If you mash up 2 big bananas but they don't quite reach 270 grams, don't worry! We've tested this recipe several ways and you can go as low as 230 grams of banana if you need to: the final texture won't be *quite* as soft, but it's still good! If you have extra mashed banana left over, pop it in the freezer for smoothies.
Please use a kitchen scale! Measuring flour by volume (with cups) is notoriously unreliable – for best results, use a scale to measure by weight with the gram measurements provided! We use and recommend Escali kitchen scales. If you don’t have a kitchen scale, measure ingredients (especially flour, which is the most finicky) with the scoop and level method for best results.
