Tuesday, January 8, 2013

Banana walnut bread - Janelle Bloom

Serves 8
This loaf is low in fat but high on flavour.

2 cups self raising flour
1 teaspoon bicarbonate of soda
1 teaspoon ground nutmeg
½ cup brown sugar
¾ cup chopped walnuts – can be left out
1 cup milk (I used Buttermilk)
2 eggs
1 cup mashed banana (see cooks tip)

1 Preheat oven 180C (no fan). Grease and line 7cm deep, 13.5cm x 24cm (base measurement) loaf pan.
2 Sift the flour, bicarbonate of soda and nutmeg into a large bowl. Stir in the sugar and walnuts. Combine the milk, eggs and banana in a bowl and stir gently into the banana mixture.
3 Spoon into loaf pan and smooth the surface. Bake 45-50 minutes or until a skewer inserted into the centre comes out clean. Stand 5 minutes in the pan before lifting onto a wire rack to cool.
4 Slice and serve with butter or jam.

Cooks tip:
 cup of mashed banana is equal to about 2 large bananas. This loaf is best made with soft overripe bananas.

1 comment:

  1. Looks really "yummy" and not fat at all. Shall try it one of these days with some overripe bananas.
    I seem to be in the same category as you, not just sewing but a bit of everything!
    I have lost the list with all the participants of our bloggers outing and cannot your name. Was it Jenny?
    Have a lovely easter!