Banana bread

At the moment on the top of my shopping list is always bananas- as it is a favourite in the family. Yes I might buy one too many and have a continual supply sitting on the work surface- but bananas make great ingredients in every day baking and desserts. If ever cooking for a vegan or something along those lines bananas make great substitutions for butter or eggs.

A few people now have asked for me to bake a banana bread- which is great to use up these extra bananas! Being with guests and family of all ages I made a basic banana loaf for everyone to dig into for a snack. But you can add some other flavours to this recipe simply by adding chocolate chips, desiccated coconut, a pinch or two of cinnamon, sultanas, butterscotch cubes or even caramelised bananas, into the batter before baking.


350g ripe bananas – about 3-4- mash roughly
180g plain flour
2½ tsp baking powder
1 tsp salt
160g light brown sugar
2 eggs
4 tbsp butter, into a beurre nosiette and then a lightly cooled
50g walnuts, roughly chopped


Preheat the oven to 170oC

Grease a loaf tin with butter

In a large bowl mix the sugar, eggs and melted butter and whisk until airy and increase in volume

Fold in the bananas followed by the flour, baking powder, salt and walnuts. Make sure that you don’t know out too much air!

Pour into the loaf tin and bake for about an hour or until a skewer is clean. Leave to cool for about 10-15 minutes then turn out onto a wire rack



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