Todays recipe is one I have been making a lot of recently. It’s delicious, easy to make, doesn’t feel too unhealthy and best of all it stays fresh for days on end in a cake tin. It’s a modification of a Rachel Allen Recipe from her book Bake.
Ingredients:
250g Self raising flour
Pinch of salt
1 level tsp baking powder
150g caster sugar
100g softened chopped butter
50g chopped walnuts or pecans
2 eggs
1 tsp vanilla extract
475g whole bananas (about 4 small ones)
13 x 23cm loaf tin, greased and lined with baking powder.
Preheat oven to 170 degrees.
Method:
- Sift the flour, salt and baking powder into a bowl.
- Beat together the softened butter and the sugar.
- In another bowl mash the bananas and add the eggs, whisked, then mix together.
- Put all three bowls of ingredients in one and bring together gentley.
- Finally add the nuts and fold in.
- Pour into the loaf tin and smooth the top flat then bake in the oven for 1 – 1 1/4 hours (use a skewer to see if the middle is properly cooked.)
- Cool for 5 minutes before removing from the tin.
I like to top mine with cream cheese icing if you’re feeling naughty 
Enjoy readers,
I’m baking lots of Nigella’s Banana Bread at the moment, adding in seeds to make it varied. Another reason why I like Nigella’s is the butter’s melted so even easier.
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