Banana and walnut bread
65 min
A classic teatime treat that fuelled many a household through lockdown! There are lots of versions out there but here’s one we love to make when there’s a glut of bananas in the Pantry.
Ingredients
110g unsalted butter, plus extra for greasing
170g golden caster sugar
230g Self raising flour
Pinch of salt
2 eggs
2 large ripe bananas, mashed
100g chopped walnuts plus extra for decoration
(allergens: milk, wheat, eggs, nuts)
Method
Preheat the oven to 180C
Cream the butter and sugar using an electric whisk. Beat the eggs in a bowl then stir into the butter and sugar mixture. Sieve the flour into the mixture, add a pinch of salt then fold everything together. Stir in the walnuts.
Grease a 900g loaf tin with butter. Pour in the cake batter then decorate with the remaining walnuts.
Bake for 35 mins then lower temperature to 130C and cook for a further 20 mins, or until a skewer inserted into the middle comes out clean. Cool for 10 minutes in the tin, then turn out onto a wire rack to cool completely before serving.
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