📝 About This Recipe
This isn't your average quick bread; it is a celebration of the deep, caramel-like sweetness found only in perfectly overripe tropical bananas. Featuring a moist, tight crumb enhanced by toasted walnuts and a hint of dark rum, this recipe produces a loaf with a stunning mahogany crust. It’s the ultimate comfort food that bridges the gap between a rustic breakfast and a sophisticated afternoon tea cake.
🥗 Ingredients
Dry Ingredients
- 2 cups All-purpose flour (spooned and leveled)
- 1 teaspoon Baking soda
- 1/2 teaspoon Sea salt (fine grain)
- 1 teaspoon Ground cinnamon (Ceylon variety preferred)
- 1/4 teaspoon Ground nutmeg (freshly grated)
Wet Ingredients
- 1 1/2 cups Overripe bananas (about 3-4 medium bananas, mashed smooth)
- 1/2 cup Unsalted butter (melted and slightly cooled)
- 3/4 cup Brown sugar (packed light or dark)
- 2 Large eggs (at room temperature)
- 1/4 cup Greek yogurt (full fat, provides moisture)
- 1 tablespoon Vanilla extract (pure Madagascar vanilla)
- 1 tablespoon Dark rum (optional, for tropical depth)
Mix-ins and Topping
- 3/4 cup Walnuts (roughly chopped and toasted)
- 1 tablespoon Turbinado sugar (for a crunchy crust)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or non-stick spray, and line the bottom with parchment paper, leaving an overhang on the sides for easy removal.
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2
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until well combined. Set aside.
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3
In a large mixing bowl, mash the peeled bananas using a fork or potato masher until they reach a smooth consistency with only very small chunks remaining.
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4
Pour the melted butter into the mashed bananas and stir well with a whisk.
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5
Add the brown sugar to the banana mixture and whisk vigorously for 1 minute to ensure the sugar begins to dissolve into the fruit oils.
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6
Beat in the eggs one at a time, followed by the Greek yogurt, vanilla extract, and dark rum. Whisk until the batter looks light and emulsified.
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7
Switch to a large rubber spatula. Gently fold the dry ingredients into the wet ingredients. Stop as soon as you see no more streaks of flour; do not overmix or the bread will be tough.
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8
Gently fold in 1/2 cup of the toasted walnuts, saving the remaining 1/4 cup for the top.
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9
Pour the batter into the prepared loaf pan and smooth the top with your spatula.
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10
Sprinkle the remaining walnuts and the tablespoon of turbinado sugar evenly over the surface of the batter.
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11
Bake in the center rack of the oven for 60 to 65 minutes. At the 45-minute mark, check the color; if it's browning too quickly, tent the top loosely with aluminum foil.
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12
The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
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13
Remove from the oven and let the bread cool in the pan for at least 15 minutes. This allows the structure to set.
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14
Use the parchment paper overhang to lift the loaf out and transfer it to a wire rack to cool completely before slicing.
💡 Chef's Tips
Use bananas that are heavily speckled with black spots; the more 'ugly' the banana, the sweeter the bread. Always toast your walnuts in a dry pan for 3-5 minutes before adding to the batter to release their essential oils. Avoid overmixing once the flour is added; use a folding motion to keep the bread tender and airy. If you don't have Greek yogurt, sour cream is an excellent 1:1 substitute that provides the same tangy moisture. For the cleanest slices, wait until the bread is completely cool—if you cut it hot, the steam escapes and can make the bread gummy.
🍽️ Serving Suggestions
Serve a thick slice toasted with a generous smear of salted cultured butter. Drizzle with a touch of warm honey or maple syrup for an extra decadent treat. Pair with a robust dark roast coffee or a spicy Chai tea to complement the cinnamon notes. Top a warm slice with a scoop of vanilla bean ice cream for a quick and elegant dessert. For a tropical twist, serve alongside a few slices of fresh mango or pineapple.