Little things . . .: Banana and Walnut loaf

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.

Ingredients:

3.5 cups of self raising flour

half a teaspoon of baking soda

half a teaspoon of salt

1 cup of brown sugar

4 eggs

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 . . .