Saturday, 31 July 2010

Tea time classic

Sweet - but not too sweet - rich, moist, full-bodied, awesome

Banana bread

4oz (100g) butter or margarine
6oz (175g) caster sugar
3 ripe - repeat, RIPE - bananas
2 medium eggs
4oz (100g) plain flour
4oz (100g) wholemeal flour
1 teaspoon bicarbonate of soda
half teaspoon salt
5 tablespoons very hot water
2 oz (50g) walnuts (chopped)

Preheat oven to 165 degrees C (gas mark 3)

Cream butter and sugar together, mash bananas and stir in. Whisk eggs and add slowly to the mixture. Sift the dry ingredients together and add alternately with tablespoons of hot water.

Stir in the walnuts. Butter* a bread tin or oblong casserole about 9 x 5 in (23 x 13 cm), pour in the batter and bake for about one hour 10 minutes.

*it's safest to line the tin with greaseproof paper as well as buttering it.