This isn't really a bread at all - it's a cake! Deliciously moist from the bananas with a crispy outer crust this is a super simple recipe that can be varied as much as you like - a handful of chocolate chips perhaps, a tablespoon of honey, a few thinly sliced plums? Or if you don't like walnuts then why not substitute them with Brazil nuts or macadamias? Perfect with a cup of tea on a Sunday afternoon!
The quantities here are for a 9 inch loaf tin, I only own a 6 inch loaf tin so only made 2/3 worth. I've put the quantities for a 6 inch tin in brackets in case your loaf tin comes up short too.
125g (85g) Butter
175g (115g) Caster Sugar
2 (1 big) Egg - Mine turned out to be a double yolker :)
3 (2) Large Bananas
90g (60g) Walnuts roughly chopped
250g (165g plain flour)
2 tsp (1 1/2 tsp) Baking powder
1/4 (tiny bit) Bicarbonate of soda
1 tsp (1/2 tsp) Conman
1/2 tsp (1/4 tsp) Mixed spice
1/2 tsp (1/4 tsp) Ground mace
1/2 tsp (1/4 tsp) Salt
Preheat the oven to 108c, grease up your loaf tin and line with a strip of baking paper. Cream the butter and sugar together until pale and fluffy. Beat in the eggs one at a time. Mash about 2/3 of the bananas with a fork, slice the remaining banana into thin slivers and mix them in with the walnuts. Sift in the dry ingredients and fold in with a metal spoon. Pour the mixture into your tin and pop in the oven for 1 hour (45 minutes if you're making the smaller loaf).
This banana and walnut bread is lovely when eaten fresh but I find that most cakes containing fresh fruit are even better a day or so later. In the unlikely event that it hangs around enough to get dry and sad you can toast a slice and smother it in butter.
Next time I might try using 1/2 white flour and 1/2 wholemeal flour for added goodness!