Wednesday, 4 January 2017

Banana Bread Recipe

We had some banana's that were VERY ripe and if they weren't used within the next day I'd have to throw them out. Of course I could have popped them in the freezer for a smoothie at some point, so there is no need for banana's to ever go to waste. Anyway I decided to make banana bread. I love it and it's so easy to make. The recipe I use says to add walnuts, which I never do. I don't like them, so why would I add something I don't like.
I just leave the walnuts out and make the recipe as stated but without the nuts. But sometimes I add in some chocolate. Banana and chocolate go great together, so why not. This time I added in both milk and white chocolate. We are still working through our Christmas chocolate, so thought this would be a good way of using it up. I've linked the recipe below that I use.

Click this link for the recipe - Banana Bread Recipe

Feeds 6. Takes 1 hour 20 mins. 

125g butter
175g unrefined soft brown sugar, eg, light muscovado
2 eggs
280g plain flour
1tsp bicarbonate of soda
Pinch of salt
125ml milk
3 medium ripe bananas, mashed
1tsp vanilla extract
75g walnuts, chopped


Heat oven to 180C/Gas mark 4. Lightly oil a 25 cm x 11cm (10in x 4 1/2in) loaf tin.

Cream butter and sugar together in a food processor or with electric beaters, until smooth. Add one egg and beat well, add the second and continue to beat well. Sift in half the flour with the bicarbonate of soda and salt and mix well. Mix in the milk, then the remaining flour.

Mash the bananas and then fold them in to the mixture with the vanilla extract and walnuts. Then tip the mixture into the loaf tin and level the top with a spatula.

Bake for around one hour until a skewer inserted in the middle comes out clean and not sticky. Cover the top with foil if it starts to brown too quickly.

Allow to cool in the tin for at least 20 minutes before turning out. To serve, cut into thick slices and serve warm or at room temperature. 

I hope you enjoy this banana bread as much as I do.

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