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. It’s supposed to contain more dried fruit and whisky but I prefer it without. It’s also delicious toasted.
250g Self raising flour
Pinch of salt
1 level tsp baking powder
150g caster sugar
100g softened chopped butter
50g chopped walnuts or pecans
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.
- 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