my first attempt at banana bread

Author: Michael Verhoef Status: published license cc-by-nc-nd tags: 0   Share on Facebook Share on Twitter

Makes

1 loaf
Ingredients (serves 8)

* 1 3/4 cups (260g) plain flour
* 1/2 tsp ground cinnamon
* 1 tsp baking powder
* 1/4 tsp bicarbonate of soda
* 2/3 firmly packed cup (150g) dark brown sugar
* 100g walnut crumbs (see note) or chopped walnuts
* 3 large over-ripe bananas
* 2 large eggs, lightly whisked
* 1 tsp vanilla extract
* 100g unsalted butter, melted, cooled

Method

1. Preheat the oven to 175°C. Lightly grease an 11cm x 22cm loaf pan and line base and 2 long sides with a sheet of baking paper, leaving 2cm overhanging.
2. Sift flour, cinnamon, baking powder, soda and 1/2 teaspoon salt into a bowl with the brown sugar, then add the nuts.
3. In a separate bowl, mash the bananas with a fork or potato masher, then stir in the eggs, vanilla extract and cooled melted butter. Using a rubber spatula or wooden spoon, fold the wet ingredients into the dry ingredients until they're just combined - don't overmix.
4. Scrape cake batter into prepared pan. Place in the oven and bake for 1 hour or until golden brown and a skewer inserted in the centre comes out clean. Cool the loaf in pan 10 minutes, then turn out onto a wire rack to cool. Cut into 8-10 slices.

Notes & tips

* This banana bread will keep in an airtight container for up to 3-4 days, or frozen in individual slices for up to 1 month.
* Walnut crumbs are from supermarkets.

Source

delicious. - September 2007 , Page 95
Recipe by Kate Nichols

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