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.

One 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!


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