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Chef's Pass #1Apr 18, 2026

Forked from @remixipe's recipe — added walnuts and blueberries for texture and those jammy pockets

Chef Anna

Anna's Banana Bread

Forked from the Remixipe Kitchen banana bread and taken somewhere new — blueberries for jammy pockets throughout, and toasted walnuts for crunch and depth. Toasting the walnuts is non-negotiable.

Prep: 20 minutesCook: 65 minutesServes: 10 sliceseasy
banana breadbakingwalnutsblueberriesremix
sweet

Ingredients

4 largeripe bananas(very ripe — the darker the better)
350 gplain flour
200 gcaster sugar
115 gunsalted butter(melted and cooled)
2eggs(lightly beaten)
1 tspbaking soda
½ tspfine sea salt
1 tspvanilla extract
½ tspground cinnamon
¼ tspground nutmeg
80 gwalnuts(roughly chopped)
150 gfresh blueberries

Method

  1. Preheat oven to 180°C fan. Grease and line a 900g loaf tin.

  2. Mash the bananas thoroughly in a large bowl.

  3. Add butter, sugar, eggs, and vanilla. Stir to combine.

  4. Sift in flour, baking soda, salt, cinnamon, and nutmeg. Fold gently until just combined.

  5. Fold in the walnuts and blueberries — the blueberries will burst slightly as they bake, creating jammy pockets throughout.

  6. Pour into the prepared tin and bake for 60–70 minutes. The blueberries add moisture so it may need a few extra minutes. Test with a skewer.

  7. Cool in the tin for 15 minutes before turning out.