Go Back
Banana Bread
Print Recipe

Banana Bread

A lovely moist banana bread with an added crunch of walnuts and warm hug of ginger and cinnamon spice.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Servings: 8

Ingredients

  • 115 g Unsalted Butter softened and extra for greasing
  • 175 g soft brown sugar
  • 2 large eggs
  • 300 g Plain Flour
  • 1 tsp ginger heaped
  • 1 tsp cinnamon heaped
  • 1 tsp Bicarbonate of Soda
  • 100 ml milk
  • 4 medium bananas very ripe, peeled and mashed
  • 1 tsp vanilla extract
  • 75 g Walnut halves roughly chopped
  • 100 g dried banana chips half roughly chopped

Instructions

  • Preheat the oven to 180C / 160C fan and grease a loaf tin with the extra butter.
  • In a large mixing bowl cream the butter and sugar together until smooth and a little paler in colour. Add one egg at a time and beat well until fully incorporated.
  • Sift in the flour and spices and fold in with a wooden spoon then add the milk a bit at a time until smooth. Fold in the mashed banana, walnuts and chopped banana chips and mix well once more.
  • Spoon the mixture into the greased loaf tin level and place the remaining banana chips on top in a neat(ish) fashion.
  • Bake for about 1 hour. Check by placing a skewer into the center of the loaf and if it comes out clean it is ready. Some ovens vary and the loaf may take slightly longer and if you see the loaf browning too quickly cover loosely with foil.
  • Allow to cool in the tin for about 20 to 30 minutes before turning onto a plate.
  • Serve at room temperature or toasted with a good layer of butter and a cuppa.

Notes

This recipe has been adapted from Eric Lanlard’s in his book ‘Home Bake’.