Delicious bread fantastic served for breakfast with fresh mango and kiwi fruit
Serve thickly sliced.
Feeds 6. Takes 1 hour 20 mins.
175g unrefined soft brown sugar, eg, light muscovado
280g plain flour
1tsp bicarbonate of soda
Pinch of salt
3 medium ripe bananas, mashed
1tsp vanilla extract
75g walnuts, chopped
Heat oven to 180C/Gas mark 4. Lightly oil a 25cm x 11cm (10in x 4Â½in) loaf tin.
Cream butter and sugar together in a food processor or with electric beaters, until smooth. Add one egg and beat well, add the second and continue to beat well. Sift in half the flour with the bicarbonate of soda and salt, and mix well. Mix in the milk, then the remaining flour.
Mash the bananas and then fold them in to the mixture with the vanilla extract and walnuts. Then tip the mixture into the loaf tin and level the top with a spatula.
Bake for around one hour until a skewer inserted in the middle comes out clean and not sticky. Cover the top with foil if it starts to brown too quickly.
Allow to cool in the tin for at least 20 minutes before turning out. To serve, cut into thick slices and serve warm or at room temperature.