Banana and Walnut Loaf

Moist banana loaf with crunchy walnut chunks.

Ingredients

• 100g softened butter (a little extra for greasing)

• 130g caster sugar

• 5 small very ripe bananas – peeled and mashed

• 85g walnuts - chopped

• 50ml milk

• 1 egg – beaten

• 225g plain flour

• 2tsp baking powder

• 1/2tsp nutmeg

Method

1. Heat the oven to 180C/160C Fan/Gas 4. Lightly grease a 2lb loaf tin with some of the softened butter. Line the tin with baking paper and then grease the paper as well.

2. Mosh pit – In a large bowl mix together the butter, sugar and egg. You can use a handheld mixer on setting 1, don’t over work the mixture!

3. Circle pit – slowly mix in the flour and then rest of the ingredients including the nuts. Give one more blast with the hand mixer and then pour into the baking tin.

4. Bake for 1 hour or until a skewer comes out clean. Allow the loaf to cool on a wire rack before removing from the tin. Don’t overcook your loaf remember it will keep cooking in the tin and the eventual set, once cool.

5. Butter, serve and enjoy or serve chilled from the fridge with vanilla ice-cream.

Pro Tips

• Wrapped in clingfilm the cake will stay fresh for 3 days in the fridge or can be frozen for up to one month.

• Bananas are a great source of potassium and dietary fibre.

• Walnuts are a great source of health fats that help lower cholesterol and a great for a health brain.