Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
Prepare a rectangular loaf pan (approx. 18cm L, 9.5cm W, 7cm H), grease the inside evenly with butter, and line it with cut parchment paper fitting the height.
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Make sure the parchment paper is smoothly pressed against the bottom and sides, otherwise the cake edges will be uneven.
Mix 150g cake flour and 5g baking powder together, and sift them through a sieve into a clean bowl.
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Must be sifted, otherwise there will be lumps in the batter that are hard to mix.
Peel 2 overripe bananas, place them in a bowl, and mash them with a fork into a chunky banana puree.
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Do not mash the bananas into complete liquid
leaving small chunks gives the cake a better texture
Place 70g softened room temperature butter in a large bowl, whisk with a whisk until whitish, then add 60g sugar (brown sugar) and mix until thoroughly combined.
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Butter must be fully softened before creaming, otherwise it will not blend with sugar and will separate.
Prepare 1 egg, warm it slightly in warm water until lukewarm, crack into a bowl and beat; pour half of the egg into the butter-sugar mixture, mix well until no lumps, then pour the remaining half and mix.
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Eggs must return to room temperature and be added gradually, otherwise cold eggs will cause the butter to solidify and lump.
Pour the mashed banana puree into the batter and mix evenly.
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Banana puree must be thoroughly mixed to ensure moisture is evenly distributed.
Switch to a spatula, add the prepared flour in batches, fold gently from bottom to top until no white flour is visible.
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After adding flour, gently fold with a spatula only. Never stir in circles, otherwise gluten will develop and make the cake tough.
Add 60g nuts (walnuts), and gently fold them into the batter with a spatula.
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Gently mix in the nuts, avoiding over-mixing which affects the batter's gluten.
Pour the batter into the prepared parchment-lined loaf pan, smooth the surface with a spatula, and gently tap the bottom of the pan to ensure the batter spreads evenly at the bottom.
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Tap the pan gently on the table after pouring to release large air bubbles, otherwise there will be holes inside after baking.
Must use oven mitts when putting in and taking out the tray to avoid severe burns from touching the hot oven interior.
Place the pan into the preheated oven at 180°C and bake for 30 minutes.
local_fire_department180°C, bake for 30 minsWatch out
Baking time is for reference only
adjust according to your oven's power to avoid burning or undercooking
Newly baked pans and cakes are extremely hot, use oven mitts when removing to prevent hand burns.
Test with a skewer in the center when time is up; remove the baked cake, place on a wire rack, and cover the surface with a paper towel or cloth to cool.
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Must cover with a paper towel or cloth when cooling to retain moisture, otherwise the surface will dry out and harden.
Take out the chilled banana bread, slice into thick pieces with a knife, let sit at room temperature for a moment, and enjoy.
Watch out
Use a sharp knife when slicing and use a sawing motion to prevent the cake from crumbling.
