Banana Bread

Convection usually needs a slightly lower temperature than conventional top-and-bottom heat, so stick to 150 °C.

Very ripe bananas with brown spots provide more sweetness and flavor.

Toast the walnuts briefly in a dry pan — this brings out a more pronounced nutty flavor.

A hand mixer on medium speed is enough until the mixture looks lighter and slightly creamy.

Don't overmix, otherwise the banana bread will become dense and less moist.

Alternatively, line the pan with baking paper for easy removal.

Near the end, perform a skewer test: only a few moist crumbs should stick to the skewer.

Completely cooled, it slices more cleanly and stays nicely moist inside.