Saturday, June 5, 2010
Banana and walnut bread
1 3/4 cup wholemeal self-raising flour
1/2 tsp cinnamon
1/4 tsp bicarb soda
1/2 tsp salt
1/4 cup brown sugar
100g chopped walnuts
3-4 large over-ripe bananas
3 large eggs, lightly whisked
1 tsp vanilla
100g butter/margarine (ie. bit less than 1/2 cup)
Melt butter and set aside to cool. Preheat a fan-forced over to 175 degrees. Grease a loaf tin and line base with baking paper. Sift flour, cinnamon, soda, and salt into bowl. Mix slightly with a spoon, then, add sugar and nuts. In a seperate bowl, mash bananas and then stir in the eggs, vanilla and butter. Fold wet ingredients into dry ingredients until they're just combined - don't overmix. Bake for 1 hour or until golden brown. Cool in tin for 10 min and then turn out onto wire rack.
Can top with cream cheese icing (visit carrot cake recipe for icing recipe) or just top with diagonoal slices of banana, or even icing sugar, or simply keep it plain (as pictured). If you refridgerate it, try cutting a slice the next day and toasting it with lashings of butter - very delicious!
Note: Click the image to see a larger version