David's Easy Banana Bread

[Photo Credit: Whitney Wright (not a pic of my banana bread, but it sets the tone so nicely)]

[Photo Credit: Whitney Wright (not a pic of my banana bread, but it sets the tone so nicely)]

There are a few coffee houses where I’ll often find myself ordering a warm piece of banana bread with lashings of butter. I’m not a big fan of banana bread that gets blackened in a cafe sandwich press, however, I love a rich, moist, bananary banana bread - even more-so if it contains some walnuts or pecans.

Over the years, I’ve toyed with a number of recipes and have created my own basic recipe which consistently delivers.

All measurements and cooking temperatures are Australian, but feel free to convert into your own local measurements and cultures.


David’s Easy Banana Bread


1 3/4 cups plain flour (sifted)
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2/3 cup (firmly packed) brown sugar
2/3 cup chopped walnuts or pecans
2/3 cup (150g) melted butter
2 eggs
1 cup mashed overripe bananas


Preheat oven to 170 degrees celsius (fan-forced). Line a loaf tin with baking paper.

In a large bowl, sift together flour, salt, baking powder, baking soda and brown sugar. I use a whisk to then mix the ingredients together after sifting. Add the chopped nuts and mix into the dry ingredients (this prevents the nuts from sinking during cooking).

Add the melted butter, eggs and mashed bananas to the dry ingredients. Mix until just combined.

Add to loaf tin and cook for 60 minutes or until a skewer comes out clean.

Cool in tin for ten minutes before removing.


Important Note About Cutting Your Banana Bread

After going to all the effort of cooking a moist, aromatic banana bread, especially with the option of walnuts or pecans, I’ve been horrified (to my core) at how I’ve seen some good folk attempt to cut their banana bread. It’s important to use a sharp bread knife, and even more important not to place ANY downward pressure on the knife as you slice. Imagine the difference between a saw and an axe. We’re going for the saw method of slicing, allowing the sharp serrations of the knife to do its work. I have almost fainted upon seeing people press down on the knife, watching the tragedy unfold as the knife catches the various nut pieces in the loaf, thus pushing them down through the loaf, rather than cutting through - leaving a crumbly messy pile of banana rubble, rather than a precision-cut slice.

David Willersdorf is a singer-songwriter, traveller and food and coffee enthusiast


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