These days it’s especially important not to let any food go to waste. That’s why I like to share this recipe for banana bread, which is a delicious way to use leftover bananas. I’ll share a few more recipes from my book in the next couple of days, just to keep you entertained and your bellies happy!

I’ll be baking this banana bread for the people in my neighborhood tomorrow morning. Depending on when I wake up (all my culinary events have been cancelled so I take the opportunity to sleep in), I’ll put these outside my fence when ready. Dear neighbors: please feel free to pass by and pick up a few. They’re great for (a late) breakfast, with coffee or for dessert!

Enjoy and please stay safe!


Banana bread


1/3 cup (75g) butter, at room temperature

1 cup (200g) sugar

1½ cup (450g) very ripe bananas (about 3 or 4 bananas), mashed with a fork

3 eggs

½ cup (125ml) buttermilk

2 cups (250g) all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon nutmeg

1/2 teaspoon salt

1 cup (150g) mixed nuts, roughly chopped (like walnuts, pecans or almonds)

1 extra banana, sliced in half lengthways

Extra: 6-cup (1½ liter) cake tin, buttered


Preheat the oven to 350°F (175°C). Then, place the butter and sugar in the bowl of a standing mixer and whisk for one minute until light and creamy. Add the banana and whisk in the eggs one at a time, until you have a smooth batter, then add the buttermilk.

In a separate bowl, mix the flour, baking soda, baking powder, nutmeg, salt and nuts. Fold the flour mixture into the banana batter until just combined. Don’t over stir; it’s ok if the batter remains a little lumpy.

Pour the batter into the cake tin and gently press the two banana halves cut-side down on top. Bake in the middle of the oven until browned, about 45 minutes. Test if the bread is done by inserting a bamboo skewer in the middle. If it comes out clean the bread is done. If a little batter sticks to the skewer, put it back in the oven for another 5 minutes, or until done.