I'm a bit useless with bananas. I always promise myself I will eat them before they become past their best, but I never do. So once again I had the dilemma of what to do with over-ripe bananas, left in a sorry state in the fruit bowl.
I have been meaning to try out banana loaf, or bread for a long while and today I finally got around to it. And as with a lot of things I wish I had got around to this a lot sooner. How many opportunities for delicious banana loaf have I previously missed? One will never know.
Here is my recipe for banana and walnut loaf, it is a variation from my beloved Edmonds cookbooks' banana loaf recipe. My recipe calls for the addition of walnuts, less butter, brown sugar.
3.5 cups of self raising flour
half a teaspoon of baking soda
half a teaspoon of salt
1 cup of brown sugar
half a cup of milk
75 grams melted butter
2 mashed bananas
1 cup of chopped walnuts
Sift flour, baking soda and salt into a bowl before adding brown sugar. In a second bowl beat the eggs before stir in milk, melted butter, mashed bananas and walnuts (don't forget to set aside a few walnuts for sprinkling on the top of the loaf).
Mix the liquid ingredients quickly into the dry ingredients, stirring until everything is just combined.
Transfer mixture into a greased cake tin, sprinkle with walnuts and bake at 180 degrees for approx 50 minutes (maybe longer, I lost track of time). Test with a skewer until it comes out clean, reassurance that the loaf is cooked right through . . .
Spread with butter . . .