another tasty childhood bake! the sweet aroma of banana baking away in the oven sits fresh in my memory bank. my paternal grandmother loved baking this delectable loaf and my mother was right on her heels. we savoured this treat cut into thick slices, warm with butter and cups of sweet tea. and i love it with double thick cream. full fat, of course. i am imagining a banana bread pudding with one of these loaves drizzled with caramel sauce or whipped cream.
nuts are optional here but i simply cannot imagine this loaf without a bit of toasted crunch.
i wonder how many times we walk past the overripe bananas in our fruit bowls and remind ourselves to bake a banana bread. but never do.
go on, use those sad bananas before they meet the bottom of your bin.
makes 1 loaf |
2c all purpose flour
1.5tsp bicarbonate of soda
1/2tsp baking powder
1/2tsp fine salt
3/4c brown sugar
1/2c butter, at room temperature
2 eggs, beaten, at room temperature
4 small ripe bananas, smashed
1/3c slivered almonds
1/2c walnuts, roughly chopped
how to do it |
preheat the oven to 165 degrees C or 145 with a fan. grease a loaf tin with melted butter or nonstick spray.
sift flour, bicarbonate of soda, salt & baking powder into a large mixing bowl. using a hand held mixer, cream the butter & sugar together until light and fluffy. add the eggs and beat until just incorporated. fold the smashed banana into the butter and egg mixture. mix the wet ingredients into the dry ingredients and combine well. fold through the toasted nuts. pour the batter into the prepared loaf tin.
bake in the preheated oven for 55 – 65 minutes until a skewer comes out clean.
remove from the oven and rest in the loaf tin for 5 minutes before turning out on a wire rack to cool before slicing.
serve warm with butter and spoonfuls of double thick cream.
from my kitchen to yours, with love x