Saturday, 27 June 2015
banana nut bread
Our local supermarket has this bad (good?) habit of constantly over-ordering bananas. They often (as in, 99% of the time I walk in there) have blackened, overripe bananas on clearance.
This means I can pick up about 6-8 bananas for just 99c. I often purchase a few packets of over ripened bananas, peel them and then freeze them for later use. I usually add my bananas in cakes, but you can make smoothies or icecream out of them too.
This banana nut bread is a great way to use up those over ripened bananas you may have. It’s got a very bready texture and tastes amazing when toasted and smeared with butter or honey (or both). It’s just as nice when it’s cool, too; the bread has a chewy texture with the occasional crunch thanks to the added nuts. Make sure you add some sort of spread on it before you eat it; the bread can be rather dry otherwise. Or simply enjoy it toasted with a hot cup of tea.
Banana Nut Bread
Makes 1 loaf
butterandjamblog.com (adapted from Margaret Fulton)
3 large, ripe bananas, mashed
1 2/3 cups plain flour
¾ cup caster sugar
1 tsp salt
1 tsp bicarb soda
½ cup roughly chopped walnuts
Preheat the oven to 180C. Grease and line a 21x11cm loaf tin.
Mix the bananas and eggs together in a large bowl. Add the rest of the ingredients, except the walnuts, and mix well. Mix in the walnuts, until just combined.
Spoon the batter into the prepared tin and bake for 1 hour or until a skewer inserted comes out clean.
Turn out onto a wire rack and serve warm or cool with butter.