Banana, Walnut and Almond Bread

Bananas have a mind of their own in our house. You can buy the greenest of bananas when doing the weekly shop and within two days they are all freckly and on their way out. Our house is a green to yellow cultivation centre. As a foodie I hate throwing food out, so if I can salvage it and make something from it then I will.

So with bananas in mind, when they have passed their best I now make banana, walnut and almond bread. It is easy to make and delicious with butter spread on it for a winter treat.

For this recipe you will need the following ingredients:

For the health conscious amongst us you can switch out the white flour for wholemeal or spelt flour, which is easier to digest and has less gluten. The sugar can be swapped out for agave nectar or honey. Remember if using agave nectar the cooking temperature will need to be reduced.

Preheat oven to 180c, if using a fan oven reduce to 160c and if using a gas oven use setting 3.

To prepare your 2lb loaf tin (23x13cm), you can line with parchment paper, or grease with a little butter. I personally prefer to use traditional loaf tin liners, they are great for transporting and serving the cake too.

I have been waiting to use my new KitchenAid since Christmas and this seemed like the perfect excuse to get it out. 

How gorgeous is this, I have so many things that I want to make and exciting recipes to share. 

Taking the light brown sugar and butter mix together slowly. For ease and to get an even mix I like to use the electric mixer. 

When mixed thoroughly add the eggs, a small amount at a time. 

Add your mashed bananas. 

When thoroughly mixed begin to add your sieved flour and baking powder by folding it into the mixture. Don't rush at adding the flour take your time.

If you are adding nuts this is the time to add the walnuts and almonds to the mix. 

Add your vanilla extract at this point too. Make sure you buy a good quality Vanilla extract, essence is not the same. 

Pour the mixture into the tin and bake for 50 minutes. 

To test if the cake is ready use a skewer if it returns with no cake mixture your all done. Leave your cake to cool outside of the tin for twenty minutes.

Grab a seat, sit for a while and enjoy a nice slice of cake with a lovely cup of tea. 

What's your favourite cake? Any recipes that you want me to share on my next cooking post?