I know, I know..Moist is the ugliest word in the English language. But I can’t help it! This banana bread is just too perfectly moist not to describe it that way. So please bear with me 😉
I almost always buy too many bananas. It’s just something I will never unlearn I’m afraid. So every week I’m left with one or two overripe bananas which I freeze. I often make banana bread with them when I have enough stocked up! If you have my affliction, you’ll love this bread – so soft and filling, perfect for breakfast.
I used Paul Hollywood’s recipe for this bread which doesn’t include any extra flavors such as cinnamon or vanilla, but of course you can add these yourself. I like it as it is, the banana comes through lovely and the nuts add some extra texture and flavor. You could also add chocolate chips or dried fruit. Go crazy with it! 🙂
Banana Nut Bread Recipe
Source: Paul Hollywood – How to Bake
Tools: 1kg bread tin, baking parchment
|60||grams||walnuts, roughly chopped|
|60||grams||pecans, roughly chopped|
- Preheat the oven to 190 C/375 F. Line a 1 kg bread tin with baking parchment.
- Mix the bananas and sugar until fluffy. Add the butter and mix well. Mix in the eggs one by one, adding a tablespoon of flour with each egg. Beat in the flour and baking powder until incorporated, then fold in the chopped nuts.
- Pour the batter into the lined tin and even it over. Bake for about 40 minutes or until a skewer inserted in the middle comes out clean. Once done, lift out of the tin and leave to cool on a wire rack.