Now I might sound like a fussy 8 year old – but I hate bananas. And love banana bread. No, I don’t really get it either. Could it be the texture of ‘real’ bananas – bit claggy? Anyway – this is a lovely gooey moist cake – the most frequent kind I make really. I use lots and lots of walnuts because they’re delicious and add a nice bite to this loaf – but other nuts would obviously work fine.
It’s a great way to use up bananas. They’re so cheap I often over-purchase for my other half and then I always seem to have leftovers – and I hate waste even more than ‘real’ bananas. So this squidgy loaf will be entered into the No Waste Food Challenge (this month hosted by Elizabeth’s Kitchen Diary) – but you can also enter below too) and Camilla and Helen’s Credit Crunch Munch (this month hosted by Jo’s Kitchen).
Banana and Walnut Loaf
(makes 8 – 10 slices)
100g softened butter
140g golden caster sugar
225g plain flour
2 teaspoons baking powder
4 very ripe bananas, broken into chunks
300g chopped walnuts
1. Heat the oven to 170C and line a loaf tin with greased baking parchment.
2. Mix together the butter, sugar, egg, flour, baking powder and bananas in a large bowl with an electric whisk.
3. Stir in the walnuts and pour the batter into the loaf tin.
4. Bake for about 1 hour or until cooked through in the middle.