2 2008-07-24T00:00:53+01:00 A tasty and nutritious tea bread. 53 * [[125g]] [[butter]] * [[180g]] dark brown [[sugar and syrups|sugar]] * 4 medium bananas, mashed * 2 [[eggs]], beaten * 1 teaspoon vanilla essence * 1 teaspoon ground [[cinnamon]] * A pinch of [[salt]] * [[250g]] plain [[flour]] * 1 teaspoon baking powder * 3/4 teaspoon bicarbonate of soda * 3 tablespoons warm [[milk]] * [[125g]] [[nuts|walnuts]] # 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. 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. false true false false false true true false true 3.013440860215053763440860215053763441 10044 30267.0 1 Save more bananas false approved http://www.vimeo.com/363525 caroline@lovefoodhatewaste.com 4e252ad5adf7e232 2 false Banbury Caroline Marson