With only 2 out of the 3 members of our household eating bananas, we regularly end up some weeks with some pretty sorry-looking speckled black-skinned bananas. Hating the idea of chucking them in the bin, over the last year i’ve regularly made banana-related muffins and cakes (a favourite being Nigel Slater’s Black Banana Cake).
I know there are a million different versions of banana bread but i didn’t fancy making it with chocolate and i’ve never actually made one with walnuts so i turned to the Baking Bible – ie: the Be Ro Home Recipes book which has a recipe for Banana Tea Bread (or Banana and Walnut loaf). I picked up the 40th edition last year but the 41st edition is the most recent release and it’s available on Amazon too, which is chock-full of basic and traditional cakes and pastries but just can’t be beat. I’ve made a few things out of here which have all been excellent. This was my first attempt at baking with my new oven so had to adjust a bit (and covered the loaf for the last 15 mins or so baking time so as not to overcook the top) but am really pleased – it’s delicious (and made great use of a handful of manky bananas).
Banana Tea Bread
225g (8ox) Be-Ro Self Raising Flour
1/4 teaspoon Bicarbonate of Soda
75g (3oz) butter (i used Bertolli butter-like spread)
175g (6oz) caster sugar
2 medium eggs, beaten
450g (1lb) bananas, weighed with skin, peeled, mashed (i had just under this – about 4 large bananas)
100g (4oz) walnuts, chopped
1) Heat Oven to 180C/350F/Gas Mark 4. Grease and line the base of a 1kg (2lb) loaf tin
2) Mix together flour, bicarbonate of soda and salt
3) Cream the butter and sugar until pale and fluffy, add the eggs a little at a time alternately with the flour.
4) Stir in the bananas and walnuts and place in prepared tin. Bake for about 1 1/4 hours. (i checked after an hour and turned the heat down to 160C for the last 15mins- i have a fan oven – and covered the top of the loaf with parchment so it didn’t burn).
5) Cool on a wire rack