Banana Walnut Bake with Turbinado Sugar

Introduction

With 950 g mashed banana, this bake lands closer to a dense, moist banana bread than a light cake. The turbinado sugar in the batter and on top gives you a deeper sweetness and a crackly crust, while the walnuts keep the crumb from feeling too soft. Make it when you need two loaves that hold up well for breakfasts, snacks, or freezing.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 30 minutes
• Servings: 2 loaves

Ingredients

• 490 g all-purpose flour
• 5½+⅛ tsp baking powder
• 1 pinch salt
• 8 oz butter, softened
• 320 g turbinado sugar
• 4 ea. (200 g) eggs
• 950 g mashed banana
• 2 ½ cups walnuts, coarsely chopped
• Turbinado sugar for sprinkling

Instructions

1. Combine the flour, baking powder, and salt.
2. Cream the butter and sugar together until light and fluffy.
3. Whisk the eggs, and gradually beat them into the butter mixture.
4. Mix in one third of the flour mixture, followed by half the banana. Continue alternating in this way until all the dry mixture and mashed banana is incorporated.
5. Stir in the walnuts.
6. Grease and line 2 loaf pans. Divide batter evenly between pans. Sprinkle the tops with additional turbinado sugar.
7. Bake at 350°F for at least 1 hour. After this point, check the banana bread every 10 minutes or so until it is done. It will be browned, and a skewer inserted into the center of the loaf should come out clean with no more than moist crumbs attached.
8. Let cool to room temperature in the pans. Unmold.

Variations

• Replace the walnuts with the same amount of chopped pecans if you want a slightly sweeter, softer crunch.
• Use light brown sugar in place of the turbinado sugar in the batter for a darker flavor and a less crunchy top.
• Omit the walnuts for a nut-free loaf; the crumb will be softer and more uniform.
• Replace 120 g of the all-purpose flour with whole wheat flour for a more pronounced grain flavor and a slightly denser texture.
• Bake the batter in muffin tins instead of loaf pans if you want smaller portions and more crust on each piece; the bake time will be shorter.

Tips for Success

• Use very ripe bananas with plenty of dark spots; with 950 g in the batter, banana ripeness has a direct effect on sweetness and moisture.
• Add the whisked eggs gradually to the creamed butter and sugar so the mixture stays smooth instead of looking curdled.
• When you alternate the flour mixture and banana, mix only until each addition is incorporated to keep the loaves from turning heavy.
• Divide the batter evenly between the 2 loaf pans so both loaves bake at the same rate; a kitchen scale helps.
• Start checking at the 1-hour mark, but do not pull the loaves until the center gives you a clean skewer or only moist crumbs.

Storage and Reheating

Store the cooled loaves whole or sliced in an airtight container, or wrap them tightly in plastic wrap. They keep at room temperature for up to 3 days or in the refrigerator for up to 1 week.

For longer storage, wrap each loaf or individual slices in plastic wrap and place them in a freezer bag or foil. Freeze for up to 3 months.

To reheat slices, microwave for 10 to 20 seconds or warm in a 300°F oven for 5 to 8 minutes. To reheat a whole loaf, wrap it in foil and warm at 300°F for 15 to 20 minutes.

FAQ

Can you use frozen bananas?

Yes. Thaw them fully, then mash and include any released liquid so you keep the full banana weight and moisture level.

Why is the top browned before the center is done?

The batter is dense and high in banana, so the top colors before the middle finishes setting. Loosely tent the loaf with foil and continue baking in 10-minute increments.

Can you leave out the walnuts?

Yes. The loaves will still bake properly, but the texture will be softer and less chunky.

Can you use a different sugar instead of turbinado sugar?

Yes. Granulated sugar gives a cleaner sweetness and less crunch on top, while light brown sugar gives a darker flavor and a slightly moister crumb.