Last night, I went out with my fellow Year 6 gang, which is probably why I have spent most of today feeling a little delicate! Luckily, Ian has been out watching the rugby leaving me to eat carbs, rehydrate and catch up on my sleep! It has been raining most of the afternoon so my plans to get out in the garden and start clearing up and planting have been put on hold.
I decided it was about time to christen my new oven with my first bit of baking and this recipe is a great way to use up those old bananas that are a few days past their best.
Banana bread always seems to turn out really tasty and moist, and is lovely freshly sliced or toasted, topped with chocolate spread or peanut butter.
This loaf always tastes better with a bit of crunch from some nuts; I used pecan nuts in this recipe but walnuts also work well. A handful of chocolate chips will satisfy a chocolate craving too!
100g of butter or margarine
140g of caster sugar
225g of plain flour
A heaped teaspoon of baking powder
4 bananas, peeled and mashed
A good handful (about 75g) of chopped nuts
A good pinch of cinnamon
50ml of milk
How to make it
- Preheat the oven to 180°C, Gas Mark 4, and grease a loaf tin
- In a mixing bowl, combine the butter and sugar until light and fluffy
- Add the egg, flour and baking powder and mix well
- Now add the bananas, nuts, cinnamon and milk and when everything has combined, pour your batter into the cake tin and bake for about an hour or until a knife comes out clean
- Enjoy a slice while it’s still warm!