Banana breadNo comments
My wife often makes this for our boys, as it's incredibly quick and simple to do, and they're just mad about bananas. Like my, they'd eat bananas and custard every day of the week if they could, which is why we've always got bananas in the fruit bowl.
Extract taken from How to Cook the Perfect... by Marcus Wareing (?20), published by Dorling Kindersley
- 2 large organic eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- 300g strong white bread flour
- 1 tsp baking powder
- 1/4 tsp fine salt
- 115g softened unsalted butter, plus extra for the tin
- 100g caster sugar
- 4 overripe bananas (about 550g total weight) peeled and mashed
- 75g walnuts, chopped
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- Heat the oven to fan (/gas . Brush a g loaf tin with butter and line the bottom with non-stick baking parchment.
- Beat the eggs in a jug with the vanilla and almond extracts. Sift the flour into a bowl with the baking powder and salt.
- Cream the butter and sugar together until light and fluffy, using the paddle attachment of an electric mixer on high speed. With the machine at low speed, slowly pour in the eggs, beating until they are completely incorporated (don't worry if the mix looks split at this point - it will come together later). Turn the machine off.
- Mix in the mashed bananas, then fold in the sifted dry ingredients and the walnuts one-third at a time, just until the ingredients come together. Pour into the loaf tin and place on a baking sheet. Bake in the middle of the oven for minutes until firm to the touch but still a little moist in the centre.
- Cool in the tin for about minutes, then turn out onto a wire rack and peel off the parchment. Leave until cold before slicing.
- Tip: if you've got black or spotty, overripe bananas and no time to make this bread, put the bananas in the freezer. They will keep for months, and you can also use them to make great smoothies.
Source: How to Cook the Perfect...