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Banana bread with crunchy nuts

Desserts Cakes and Bakes 40 min Medium 21 wyświetleń ~14.59 PLN * - (0)
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Description

Moist banana bread with butter and toasted hazelnuts is a classic homemade dessert, reimagined here with a delicate Polish twist. The cake is fragrant from ripe bananas and vanilla sugar, has a golden crust, and a soft, slightly moist crumb. It is perfect as a dessert for afternoon coffee, a snack for a picnic, or a sweet breakfast at the weekend table. With simple ingredients available in Poland and step-by-step instructions, you can make it even if it's your first bake. The addition of nuts can be omitted or replaced with pumpkin seeds, and a hint of cinnamon can optionally enhance the spring aromas.

Ingredients Used

Ingredients (12)

Servings:
8
  • Wheat flour 280 g
  • Brown sugar 150 g
  • Butter 100 g
  • Chicken egg 2 szt. (~120 g)
  • Banana 2.5 szt. (~300 g)
  • Baking powder 10 g
  • Baking soda 2 g
  • Milk 40 ml
  • Vanilla sugar 8 g
  • 🌿 Przyprawy
  • Salt 2 g
  • ✨ Opcjonalne
  • Hazelnut 50 g
  • Cinnamon 2 g
💰 Szacowany koszt dania: ~14.59 PLN (1.82 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Preheat the oven to 175°C (top-bottom, without fan). Prepare a loaf pan (about 23 x 12 cm): grease it with butter and line it with baking paper, leaving 2 cm of paper on the sides to make it easier to remove.

Ingredients: Butter
Use a steel or ceramic loaf pan with dimensions close to 23 x 12 cm. If you don't have parchment paper, thoroughly grease the pan and dust it with flour.
2

Prepare the bananas: peel them and transfer to a large bowl. Mash with a fork until smooth — there should be a few small lumps, but the mixture should be uniform. If the bananas have a lot of liquid, drain the excess; you don't need to do this perfectly.

Ingredients: Banana
Use a fork or a potato masher. Two to three ripe bananas (300 g) can be mashed in 1-2 minutes.
3

To the mashed bananas, add the softened butter, brown sugar, and vanilla sugar. Use a mixer on low speed or a wooden spoon and mix until combined — the mixture should be smooth, creamy, and uniform.

Ingredients: Banana, Butter, Vanilla sugar
If you are using a mixer, start at the lowest speed to avoid splattering the mixture. A wooden spoon requires some strength, but it provides great control.
4

Add the eggs one at a time: crack the first egg and mix until fully incorporated, then add the second egg. Next, pour in the milk and mix briefly — the mixture should be liquid but not watery.

Ingredients: Milk
Use a mixer on low speed or mix vigorously by hand. Check that there are no traces of raw egg white before adding the next egg.
5

In a separate bowl, sift the wheat flour with baking powder, baking soda, salt, and (optionally) cinnamon. Sifting will aerate the flour and break up any clumps of baking powder.

Ingredients: Wheat flour, Baking powder, Baking soda, Salt, Cinnamon
Use a large sieve for sifting. If you don't have a sieve, mix the flour vigorously with a spoon for 30 seconds.
6

Add the dry ingredients to the wet mixture in two batches: first half of the flour, gently mix with a spatula or wooden spoon just until combined (do not mix too long), then add the remaining flour. The dough should be thick but still pourable — if it is too dry, add a tablespoon of milk.

Ingredients: Wheat flour, Banana, Milk
Use a silicone spatula or wooden spoon. Mixing too vigorously will develop gluten and the bread will become heavy.
7

If you are using hazelnuts: toast them in a dry pan for 3-4 minutes, stirring until fragrant and lightly browned. Once cooled, chop them into coarse pieces and fold them into the batter with a spoon. Additionally, you can sprinkle a few whole nuts on top for decoration.

Ingredients: hazelnut
Use a 24 cm diameter pan. Be careful not to burn the nuts — they change color quickly.

Baking

8

Transfer the dough to the prepared loaf pan and smooth the surface with a spatula. You can gently score the top with a knife in the center to create an aesthetic 'line'. Place in the preheated oven.

Ingredients: Wheat flour, Banana, hazelnut
Fill the mold to about 80% of its height, the batter will rise slightly. Use a spatula to smooth the surface.
9

Bake the bread at 175°C for 45-55 minutes. After 40 minutes, start checking with a toothpick — insert a wooden stick into the center of the dough: if it comes out clean or with a few moist crumbs (not raw dough), the bread is ready. A too wet stick means it needs to bake for another 5-10 minutes.

Ingredients: Wheat flour, Banana, Butter
Use a wooden skewer stick. If the top starts to brown too much, loosely cover the bread with a strip of aluminum foil.

Cooling and Serving

10

Remove the pan from the oven and set it on a rack for 10 minutes. After 10 minutes, grab the paper and carefully remove the bread from the pan, take off the paper, and let it cool completely on the rack for another 30 minutes before slicing. Cutting the bread while it's too hot will cause it to lose its structure and may crumble.

Use a cooling rack to allow air to circulate under the bread. Slicing with a serrated bread knife gives clean slices.
11

Serve sliced, on its own or with butter, sweet cheese, or light jam. The bread also tastes great slightly warmed in the toaster.

Use a knife with a long blade and a cutting board with a non-slip surface. Additionally, you can sprinkle with powdered sugar for decoration.

Fun Fact

💡

Banana bread mainly appeared in American cuisine during the Great Depression, when people were looking for ways to use ripe bananas. In Poland, it became popular as a simple homemade baked good with natural sweetness.

Best for

popołudniowa kawa piknik

Tips

🍽️ Serving

Serve slightly warm with butter or cottage cheese with a bit of honey. For a more intense aroma, toast the slices quickly on a dry skillet or in a toaster. It can also be served with natural yogurt and seasonal fruits like strawberries.

🥡 Storage

Store the cooled bread by wrapping it in plastic wrap or in a container at room temperature for up to 3 days. To keep it fresh longer, slice and freeze in portions (for up to 3 months). We advise against storing in the refrigerator — it loses moisture more quickly. To reheat: 10-20 seconds in the microwave or 3-5 minutes in the oven at 160°C.

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