Banana and Walnut Bread

So every now and again I have this grand plan that I’m going to eat copious amounts of fruit instead of the usual crap that has infiltrated my diet. When this happens I head off to the supermarket and stock up on apples, bananas and some more exotic looking/sounding fruit and make a pact to switch the chocolate for the fruit. And then 24 hours pass and my enthusiasm wanes and the bananas go brown before I remember they even exist. When this happens I tend to whip up my standard banana cake with cream cheese frosting, courtesy of the Australian Women’s Weekly Kids Cookbook that I’ve had for eons. But a few weeks back I decided I needed to try something new and step out of my comfort zone – I’m not a fan of such things if I’m honest! So I decided on a banana and walnut bread. Yes big things happening over her, I’ve added walnuts and made a bread instead of a cake – get me. Give me a day or so and I’ll be taking over the world with giant leaps like this!

So back down to it I decided on a recipe from DK’s Step-by-Step Baking book and I’m glad it’s the one I chose as it’s super-easy and has helpful instruction pictures. Phew! So here we go, here’s the recipe. First off you’ll need…

  • 375g strong white bread flour
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp salt
  • 125g walnut pieces (chopped)
  • 3 eggs
  • 3 ripe bananas (chopped, oh and peeled obvs!)
  • finely grated zest and juice of 1 lemon
  • 125 ml vegetable oil
  • 200g granulated sugar
  • 100g soft brown sugar
  • 2 tsp vanilla extract

Now down to the method (it’s easy I promise!):
First off preheat the oven to 180oC and grease your loaf tins (2 x 1lb loaf tins)
Sprinkle flour into the tins and tap to remove all the excess flour
Sift the flour, baking powder, cinnamon and salt into a bowl and mix together.
Mix in the walnut pieces and create a well in the center


Mash the bananas with a fork until they create a smooth paste and add to the beaten egg with the lemon zest


Add the oil, granulated sugar, brown sugar, vanilla and lemon juice and stir together


Pour 3/4 of the banana mixture into the well in the flour and stir well
Gradually blend in the dry ingredients, adding the remaining banana mixture until the mixture is smooth


Spoon the mixture into the tins


Bake for 35-40 minutes until the loaves start to shrink away from the sides of the tins and a skewer comes out clean

Enjoy your banana bread and you know it’s fine to have for breakfast as it’s a bread AND it contains fruit – winning!

– Fi xx


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