Banana Bread

More baking! 

This time it’s banana bread; the second loaf I‘ve made this week… is that a good thing or a bad thing? I couldn’t say… :s

Anyway, it really does taste (and smell) great, and the walnuts add a nice extra texture.

Now that it’s coming into winter (Christmas soon!) I thought something sort of rustic and autumnal would be a nice, cosy idea. It’s especially nice when eaten warm.

Unfortunately I don’t have any pictures, because I didn’t have a camera to hand when I was baking. Sorry! But it’s really quite simple, and you’ll just have to believe that it’s a beautiful golden brown loaf cake that rises a fair amount :P 

Ingredients

125g butter/marg

¾ cup brown sugar

¼ cup or 4 tbsp golden syrup

2 cups flour

2 tsp baking powder

1 tsp ginger

1tsp cinnamon

2 eggs

2 ripe bananas, mashed

Handful of chopped walnuts (optional)

Method

Put butter, brown sugar and golden syrup in a saucepan and stir over a low heat until the butter has melted, then leave the mixture to cool for 5-10 minutes.

Sift all the dry ingredients into a bowl and make a well in the middle and then pour in the butter mixture, eggs, banana and walnuts. Mix until just combined and nice and smooth.

Pour the mix into a greased loaf tin (you’ll need a fairly large one) and pop into the oven for 45 minutes at 180⁰. You’ll know it’s done when you insert a butter knife and it comes out clean.

 Let it rest for five minutes before turning it out of the tin and onto a cooling rack. 

It should end up lovely and moist but pretty sturdy. It actually tastes really nice if you spread a slice lightly with cream cheese as well.

So, I hope you all have lots of good, autumnal fun trying this recipe out, and I’ll type to you later. Let me know how it goes if you make it yourselves. Bye!

Love,

  Georgia