Banana-walnut bread

AUTHOR
Jennie Fields
DIFFICULTY
easy
RATING
5 1
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 24
  • 7-10 Tbsp slightly + 175 g soft butter
  • 7-10 Tbsp some + 350 g flour
  • 125 g Walnut kernels
  • 3 (approx. 400 g) ripe bananas
  • 250 g Sugar
  • 1 package Vanilla sugar
  • 7-10 Tbsp Salt
  • 3 Eggs (Gr. M)
  • 75 g ground poppy seed
  • 1/2 package Baking Powder
  • 2 tablespoons (25 g) Fresh cream
  • 7-10 Tbsp Icing sugar
  • 7-10 Tbsp long wooden skewer

Directions

  1. 1

    Grease a box mould (30 cm long; approx. 2 l capacity) and dust with flour. Coarsely chop the walnuts. Peel bananas. Save a banana peel as a template for decoration. Chop the bananas coarsely, then mash them finely with a fork to make puree.

  2. 2

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Cream 175 g butter, sugar, vanilla sugar and 1 pinch of salt with the whisks of the mixer. Stir in the eggs one by one.

  3. 3

    Mix 350 g flour, poppy seeds, walnuts and baking powder. Alternately stir in flour mix, banana puree and crème fraiche.

  4. 4

    Fill the dough into the box form and smooth it down. Bake in a hot oven for 50-60 minutes. After approx. 50 minutes, check with a long wooden skewer whether the dough is baked through. If there is still tough dough sticking to the skewer, bake the cake for another 5-10 minutes.

  5. 5

    (No longer, or the cake will dry.).

  6. 6

    Remove from the oven and leave to cool in the mould for about 1 hour. Turn out of the mould and let it cool down. Dust the cake with icing sugar and decorate with the marzipan-banana peel if desired.

Nutrition Facts

KCAL
30 kcal
CARBS
25 g
FATS
12 g
PROTEINS
4 g