This recipe almost guarantees a delectably moist, sweet banana loaf, with added texture from the walnuts.
Prep time: 15 mins
Cook time: 1 hour
Ingredients
4 medium or 3 large bananas 180g plain flour 2½ tsps baking powder 1 tsp salt 160g soft, light-brown sugar 2 eggs 4 tbsps butter, plus extra to grease 50g walnuts, roughly chopped
Preheat the oven to 170°C and grease a loaf tin or line it with baking paper. Melt the butter and set it aside to cool a little.
*A note about bananas. Any time the bananas in your fruit bowl start showing their age, throw them in the freezer. The peel will turn black, but once defrosted, you can squeeze the banana from the skin and use it without mashing.
Start this recipe by squeezing your previously frozen (now defrosted) bananas into a bowl. If you have fresh bananas, mash them in a bowl.
Sift the flour, baking powder and salt into another bowl.
Crack the eggs into a separate bowl and lightly whisk. Add the sugar and melted butter and use an electric mixer or stick blender to blend until pale and smooth. Fold in the bananas and the dry ingredients until you have a smooth batter. Roughly chop the walnuts and then fold them into the mixture Pour the mixture into the tin and bake for about an hour. You may see light cracking on the top and if you insert a skewer in the middle, it should come out clean. Remove from the oven and turn onto a rack to cool.
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