A moist and crumbly banana bread that will have you reaching for seconds and perhaps even thirds. I have tried many different versions but now I think I’ve found my perfect Banana Bread recipe.
This one has been adapted from Rachel Allen’s Bake and uses up any old, spotty bananas languishing on the kitchen counter.
I love the banana-walnut combination but hazelnuts work well too. And what’s to stop you if you want to throw in a handful of chocolate chips while you’re at it? Indulge yourself and put your own stamp on it.
250 gems self raising flour
150 gms caster sugar
100 gms butter ( I used lightly salted butter)
1 tsp baking powder
a pinch of salt
a handful of walnuts, roughly chopped
1 tsp vanilla extract
2 large bananas, mashed well
1 tsp butter for greasing the tin
1. In a large mixing bowl mix the flour, baking powder, sugar, salt and butter. With a fork work the butter into the dry ingredients till the mixture looks like sand. Then, add in the chopped walnuts.
2. In a separate bowl, beat the eggs along with the vanilla extract. Add the mashed bananas and mix well.
3. Slowly add the eggs and bananas mixture to the dry ingredients, folding well till you get a sloppy mixture.
5. Pour into a greased tin.
6. Bake at gas mark 4 for 50 minutes and until a tester comes out clean. (Make sure that you have preheated the oven for 10 minutes at gas mark 4.)
Tastes best warm and if you have any leftover, it keeps well in the fridge for 4-5 days. But, hey, leftover banana bread is a hypothetical situation!