When you have over-ripe bananas in your fruit bowl, there is only one thing to do. Make banana bread. I actually hate the texture of bananas and never eat them raw, but love the flavour – so banana bread is perfect for me to get my banana fix. This version is brilliant as it has the additon of chocolate chips (which are never unwelcome in my baking) and walnuts.

Banana Bread

This bread is really soft and is best eaten warm on the day its baked. Not a problem in my house.

Recipe from Paul Hollywood. 

  • 4 ripe bananas , peeled
  • 250g caster sugar
  • 2 eggs
  • 140g softened butter
  • 250g plain flour
  • 2 tsp baking powder
  • 100g walnut pieces
  • 100g chocolate chips

 

  1. Heat oven to 190C/170C fan/gas 5. Line a 900g/2lb loaf tin with baking parchment. In a large bowl, mash together the bananas and the sugar with the back of a fork. Add the eggs and mix well with an electric hand whisk until fully incorporated, then add the butter and mix for a couple mins more to blend everything together. Sieve in the flour and baking powder and fold together with a spatula, then add the walnuts and chocolate chips. Give everything one final mix before tipping into the lined loaf tin.
  2. Bake for 1 hr 5 mins or until a skewer inserted into the middle comes out clean. Leave to cool slightly in the tin, then turn out and serve cut into thick slices, either warm or at room temperature. Any uneaten cake will keep in an airtight container for up to 3 days.

 

 

 

 

 

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