Recipe Category: Bread
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Ingredients
- 200g caster sugar
- 3 very ripe bananas, peeled, and mashed with a fork 50g toasted walnut pieces, roughly chopped
- 1/2 cup unsalted butter, at room temperature, plus more for preparing the tin
- 1/2 teaspoon vanilla extract
- 1 teaspoon bicarbonate of soda
- 1/2 teaspoon table salt
- 2 large eggs, at room temperature
- 150g plain flour
Method
- Sift the flour, bicarbonate of soda, and salt into a medium bowl, set aside
- Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside
- Lightly brush a 9 by 5 by 3-inch loaf tin with butter
- Preheat the oven to 175°C
- In a stand mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy
- Gradually pour the egg mixture into the butter while mixing until incorporated
- Add the bananas (the mixture will appear to be curdled, so don’t worry), and remove the bowl from the mixer
- With a rubber spatula, mix in the flour mixture until just incorporated
- Fold in the nuts and transfer the batter to the prepared pan
- Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean
- Cool the bread in the pan on a wire rack for 5 minutes
- Turn the bread out of the pan and let cool completely on the rack
- Wrap in cling film
- The banana bread is best if served the next day
Full List of Bread Recipes
Full List of Walnut Recipes