Wednesday, 15 June 2011

Banana Walnut Bread

My favourite banana bread recipe is from the 'Better Homes and Gardens' New Cook Book. The flavours mesh together really well and there is nothing better than a slice fresh from the oven with a little butter scraped over it - a delicious breakfast treat! I have one in the oven at the moment and my my my does the house smell absolutely heavenly. It's also really simple, and a great way to use up any overripe bananas (a recurring problem in my household).

You can leave the nuts out if you like, but I think they add a really good depth of flavour.

Preheat the oven to 180C/350F
Line a 9x5x3 inch loaf tin

1/3 cup butter (the original recipe calls for shortening)
1/2 cup sugar
2 eggs
1 3/4 cups sifted self-raising flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 very very generous cup of mashed ripe banana
1/2 cup chopped up walnuts

Cream together the butter and sugar until light and fluffy. Beat in the eggs.
Sift together the dry ingredients, and add to the egg mixture alternately with the mashed banana. 
Make sure everything is really well combined with each addition.
Toss in the nuts (if using) and stir

Bake for 45-50 minutes or until done. The more banana you put it, the longer it will take to cook. Not that this matters, it's best when it is really really banana-y.
Remove from the tin and transfer to a cooling rack asap after you take it out of the oven otherwise it'll keep cooking. This is generally quite a good thing to bear in mind when baking.

I know I said it's best for brekkie - or any other time of day for that matter - straight from the oven with a little butter, BUT if patience is your virtue, then store the bread overnight before cutting into it. This amplifies the banana-y-ness x100 so it tastes even better the next day! 

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