Baking: Banana and walnut tealoaf

I’ll admit, I made this knowing full well that Biker Dude would probably not like it (he isn’t a big fan of bananas), but I needed to use up the 3 very brown bananas that were sitting in the fruit bowl. This is ridiculously moreish both warm and cold. It will keep for 2-3 days in an airtight container or for 1 month if frozen.

Ingredients
3 very ripe bananas
222g plain flour
140g caster sugar
1 egg, beaten
2 tsp baking powder
100g softened butter
85g chopped walnuts

1 x 2lb loaf tin lined with baking parchment

Method
Preheat the oven to 180°C/GM 4

In a large bowl, mix together the sugar, softened butter and egg. Then add the flour and baking powder.

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Peel and mash up the bananas, finely chop the walnuts then tip into the bowl and mix together thoroughly.

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Spoon into the loaf tin making sure the mixture gets into the corners.

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Bake for approximately 1 hour or so or until a skewer comes out clean (mine took around 1 hour 10 mins).

This is so tasty by itself. However, if you want to make it that touch more luxurious, soften up a bit of Nutella and spread it over. Also, crunchy peanut butter is very tasty on it as well.

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Enjoy!

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