What do you do when you’ve got some overripe bananas left in your fruit basket? That’s right, you whip together an awesome banana bread. You can make these without nuts if you’re allergic to them or just don’t like them, but you can also add different nuts than the walnuts I used. You could try using pecans, for example! Now I really love walnuts, I remember eating loads when I was a child and asking my dad for help using the nut cracker. It was a lot of work eating them,  but it paid off. So delicious! And you might not know so, but walnuts especially are very healthy because they are full of antioxidants. Munch some raw walnuts while you’re cooking, as they’re the healthiest just like that. I used The Hummingbird Bakery Cookbook’s recipe and tweaked it just a little by adding more spices and extra nuts. No reason to (heavily) change a good recipe, right?



You’ll need:

• 270 grams of light cane sugar


• Two big organic eggs


• Two large bananas (approximately 200 grams) 


• 280 grams of all purpose flour


• 1 teaspoon of baking powder


• 1 teaspoon of baking soda 


• 1,5 teaspoons of cinnamon


• 1,5 teaspoons of ground ginger


• 140 grams of melted butter


• As much walnuts as you like

Prepare two separate bowls: one small one in which you’ll mash together two ripe bananas & a bigger one in which you’ll whisk together the eggs and sugar.

When you have a smooth egg/sugar mixture, stir in the mashed bananas.

Now, add your dry ingredients on top of the banana/egg/sugar mix. Mix well. Then, add the melted butter and keep whisking thoroughly while doing so. You should now have a deliciously smelling runny banana dough. Stir in as many walnuts as you like.

Pour the mixture in a prepped cake tin and add some more walnuts on top to make it prettier. This should bake for about an hour in a pre-heated oven on 170°C.

Et voila, let the loaf sit for half an hour or so before taking it out of the tin. Let it get to room temperature on a cooling rack. Or have some while it’s still luke warm!

So. Deliciously. Good.

(I had this for breakfast two days in a row, but ssssh, don’t tell anyone)