This is from the English Cookbook. It is nice, keeps and freezes well. It can be eaten on it's own or spread with butter. The flavour improves if kept wrapped in foil for at least one day.
BANANA NUT LOAF
225g plain flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4teaspoon ground nutmeg
100g soft butter
150g soft brown sugar
2 eggs
3 fvery ripe bananas, peeled and cut into chunks
50g chopped walnuts (I use pecans)
1. Butter a loaf tin and line the bottom with baking paper.
2. Weigh the flour, baking powder, salt and nutmeg into the TM bowl, mix 5 secs/Speed 5 then tip out and reserve.
3. Put the butter and sugar into the TM bowl and mix 10secs/speed 5.
4. Scrape down the sudes of the TM bowl with the spatula.
5. INSERT THE BUTTERFLY WHISK and mix on Speed 4 until light and fluffy. REMOVE THE WHISK.
6. Drop in the eggs one at a time. Mix speed 4 until combined.
7. Scrape down sides of bowl.
8. Add banana chunks. Mix 10 secs/Speed 4.
9. With the blades running at Speed 3, add the flour mixture through the hole in the TM lid until just combined.
10. Add the walnuts and mix for a few secs/Speed2/REVERSE BLADE
11. Pour into tin and bake 1 hour at 180C/350F or until cooked
Leave for 10 minutes to cool in the tin, then turn out onto a rack to cool completely.
Enjoy!!!! Trudy
members' comments
JD - Substituted the walnuts with slivered almonds and served it with the home-made butter I just made. DH gave his approval (that's important in this house otherwise I end up having to eat the lot. Thanks for posting it.
