Step by step
Instructions
The biggest shortcut is to use very ripe bananas with brown spots. They’re sweeter, mash easily and the batter then needs less sugar. If your bananas are firmer, put them, unpeeled, in a 160 °C oven for 10 minutes until the peel darkens. You can chop the nuts and line the pan with baking paper ahead of time; the actual mixing then takes only a few minutes.
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Variants and alternatives
Chocolate version: add 70 g chopped dark chocolate and reduce the sugar by 20 g. Without nuts: omit the walnuts or replace them with the same amount of raisins. With yogurt: replace part of the oil with 80 g plain yogurt; the loaf will be slightly lighter and still moist. For breakfast: briefly toast a slice dry in a pan and serve with a little butter or quark.
Approximate per serving
