Looking for a recipe that’s easy to make, tasty and perfect when eaten as breakfast? How about a recipe that uses up over ripened bananas and is suitable to freeze?
Look no further, guys. This recipe is one for you.
This banana nut bread is unlike any other banana breads I’ve made or eaten (and trust me, I’ve had my fair share of banana breads). This banana bread is very dense and is not moist and fluffy like most banana breads are. It’s heavier and chewy – and you can’t forget that added crunch the nuts give you. I love slicing this banana bread into thin slices, toasting it and smothering it with butter. Paired with a hot cup of tea or coffee, you’ve got the perfect breakfast or afternoon tea.
This bread is suitable for freezing too; simply cut the loaf into thin slices, separate each slice with baking paper and store in an airtight container in the freezer. Toast each slice to bring the warmth, crispyness and flavor back into your bread.
This recipe comes out of an old recipe book I own, written by M. Fulton.
Serves 1 loaf
Save RecipeIngredients
- 3 large, ripe bananas, mashed
- 2 eggs
- 1 2/3 cups plain flour
- 3/4 cup caster sugar
- 1 tsp salt
- 1 tsp bicarb soda
- 1/2 cup roughly chopped walnuts or almonds
Instructions
- Preheat the oven to 350F. Grease and line a loaf tin.
- Mix the bananas and eggs together in a large bowl. Add the rest of the ingredients, except the walnuts, and mix well. Mix in the walnuts, until just combined.
- Spoon the batter into the prepared tin and bake for 1 hour or until a skewer inserted comes out clean.
- Turn out onto a wire rack and serve warm or cool with butter.
Comments