|Slow Sunday Baking ~ Banana and Walnut Tea Bread|
Every good British cook’s recipe book in the good old days ~ from Be-Ro Flour
~ the little red book!
A great tea-time recipe and one that men love too! The best bananas are very ripe, almost black ones, and pecans can be substituted for the walnuts if you prefer. This yields 2 loaves of 1 lb each, perfect for freezing one and eating the other!
225 g (8 oz) Self Raising Flour
1 x 1.25 ml (¼ tsp) spoon bicarbonate of soda
75 g (3 oz) butter 175 g (6 oz) light brown sugar
2 medium eggs, beaten
450 g (1 lb) bananas weighed with skin, peeled, mashed
100 g (4 oz) walnuts, chopped
1. Heat oven to 180ºC, 350ºF, Gas Mark 4. Grease and line the base of two 450g (1 lb) loaf tins.
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 remaining flour, bananas and walnuts and place into the prepared tins. Bake for about 1¼ hours, testing after 1 hour, until well risen and dark golden brown.
5. Cool on a wire rack.
6. Serve in slices, buttered if you wish.
Watch out for next week’s Slow Sunday event ~ LUNCH!