Iris Millward from Bradford on Avon said:
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Banana and Walnut Bread
This is a great recipe for using up bananas that never keep the pale waxy complexion that they have in the shops. Serve warm or cold, plain or toasted with butter; but allow to cool completely before storing in an airtight container, where it will keep for several days. This recipe also makes adorable little muffins ideal for children’s (or adults!)packed lunches.
Ingredients show imperial units
- 125g butter
Butter
Unsalted is better for cooking.
Easy spread butter is ideal for sandwiches and toast.
- 180g dark brown sugar
Sugar and Syrups
Try having in stock caster sugar, muscavado, honey and golden syrup
- Once opened ensure they are tightly resealed with quick clips or bag clips.
- If you have got rock-hard brown sugar, crystallised honey/syrup, place in a suitable non-metallic bowl and give a quick blast of about 30 seconds on high in the microwave to bring these back to their normal state.
- 4 medium bananas, mashed
- 2 eggs , beaten
Eggs
Always have some on hand for quick scrambled egg.
- Keep eggs in the fridge in their box and never eat them after their best before date.
- The Health Protection Agency recommends buying Lion branded eggs, which come from vaccinated hens and are therefore less likely to contain salmonella
- 1 teaspoon vanilla essence
- 1 teaspoon ground cinnamon
Cinnamon
Great in buns, cakes, and puddings.
- Add to baked apples or apple pies.
- Break the stick and add to poaching syrup for fruits like pears, plums or bananas or use to infuse wine or punch.
- A pinch of salt
Salt
Consider tablesalt, sea salt or crystals.
Sea salt’s pronounced and salty flavour means less is required to season food.
- 250g plain flour
Flour
For pastry making or to thicken sauces, soups, stews and casseroles.
- Raising agents are added to plain flour to make self-raising flour, used to lighten and give an airy texture to cakes and sponges.
- Once opened reseal with quick clips or transfer to an airtight container or kilner jar. It will keep for up to 3-4 months
- 1 teaspoon baking powder
- 3/4 teaspoon bicarbonate of soda
- 3 tablespoons warm milk
Milk
organic, full fat, semi-skimmed.
If milk turns sour (and this when it smells or tastes sour not when it has reached the best before date) it is excellent for making scones
- 125g walnuts
Nuts
Add crunch to your cooking!!!
- Almonds are used in Moroccan tagine dishes as well as in Indian cooking or for garnish for scented rice and curry dishes. They also work well with apples, apricots, lemon, orange, vanilla and chocolate. Ground almonds are great in biscuits and cakes.
- Walnuts – add crunch to salad and are good in stuffing’s. Have a bowl of walnuts at Christmas for people to enjoy with a glass of port
Instructions
- Preheat the oven to 180°C (350°F) mark 4. Butter a 1 kg or 2lb loaf tin or use 12 large muffins cases.
- Cream the butter and sugar until smooth and then whisk in the mashed bananas.
- Add the eggs, vanilla, cinnamon and a pinch of salt and whisk well.
- Sieve in the flour and baking powder and beat until smooth.
- Mix the bicarbonate of soda into the milk and stir into the batter.
- Toss the walnuts in a little flour before adding to the mixture. This will prevent them from sinking.
- Scrape the mixture into the tin and bake for about 50 minutes, until the bread is crusty on the top and a skewer poked into the middle comes out clean.
- Cool in the tin, and then turn out onto a cooling rack. Cook the smaller muffins for 20-25 minutes.
