Linda Findlay from Exeter said:
I am collecting traditional Devon recipes using leftovers, for a book - all proceeds to charity - that helps people... More
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 use-by 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.
Comments on this recipe
Made it this morning, hadnt got any walnuts but had some broken brazils - tasts just as good!! Videos are brilliant idea! Thanks
I made 18 muffins yesterday for my husband to take into work (birthday boy and healthier - kind of - than cream cakes). Apparently they have gone down a storm and the recipe has been asked for. I've pointed them to your site so the word is spreading!
Delicious! I actually used a 50-50 mix of walnuts and pecans because I had some of the latter that needed using. Tastes good cold and plain. I found it needed not 50 but more like 85-90 minutes in a (not pre-heated) fan oven to be cooked right through (but still nicely moist) and so the top needed covering with foil after 50 minutes or so to stop the crust burning.
excellent recipe. it was that nice it didn,t last the day. Grandad said he couldn't cook and he made this the first thing he has ever baked in a kitchen. Mum always did it. It has inspired him to try all kinds of cooking now.
I add 1/4 - 1/2 teaspoon of Garam Masala spice blend for extra flavour, along with the cinnamon in the recipe. You can also add other warming spices like ground ginger, cloves, nutmeg or allspice - just a pinch will do if you do not have Garam Masala. This is a good way to keep the spice cupboard fresh without throwing old spices away.
I used mixed nuts and white sugar instead of the walnuts and brown sugar recommended and this was the best cake I've ever made!! It was so moist and tasty, my 4 year old said it was scrummylicious....as did all my neighbours! Thankfully I got to try a piece before I gave it out for others to try otherwise I wouldnt have gotten a look in...I shall be making it again this week just so I have an excuse to eat cake hahaha!
Comments on this recipe