Banana Bread
By The Cooking Book
Published on 03 May 2022
Banana bread isn’t just a tasty recipe to tackle during lockdown; no, this loaf cake is easy to make all year round. We’ve used the addition of chopped walnuts for a nutty crunch amongst your moist and banana-y sponge. Don’t forget to wait until your bananas are extra extra ripe as it really amplifies the banana flavour. Treat yourself to a slice with a cup of tea, or do as the Americans do and transform your loaf into banana bread french toast for brunch. Looking for more cake recipes? Look no further.Time and servings
1 hr 45 minsTotal time
10Servings
15 minsPrep time
1 hr 30 minsCooking time
Ingredients
- 0.5 tsp of baking powder
- 3 bananas, ripe
- 85 g of walnuts, chopped
- 250 g of self-raising flour
- 85 g of butter, extra for greasing
- 150 g of light muscovado sugar
- 100 ml of plain yoghurt
- 2 eggs
Method
Step 1
Preheat the oven to 180°C (350°F/Gas 4). Sift the flour and baking powder together into a mixing bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar.Step 2
Mash the bananas with a fork, then add to the flour with the yogurt, eggs, and walnuts. Beat with a wooden spoon until well combined. Spoon into a greased and lined 2lb loaf tin, level the top, then make a slight dip in the centre.Step 3
Bake for 1–11/4 hours, or until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 5 minutes, then turn out on to a wire rack to cool completely.