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.

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

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.


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


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


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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