Gone Bananas: Banana Nut Loaf
They say that bananas are the perfect food: potassium, fibre, vitamin A, iron and a host of other good things to keep you going. I like my bananas just barely ripe, but of course they don’t stay that way very long. I sometimes find myself with dark brown, spotty and mushy pistols that really are no longer meant for a lunchbox. My Mom would transform our mushy, overripe bananas into a moist and delicious banana “bread” that we would eat after school under a thick layer of butter. Another recipe from the Better Homes and Gardens New Cook Book!
In the USA we make “breads” from both fruits and vegetables such as banana bread and zucchini (courgette) bread. These are almost-but-not-quite cakes which are baked in a bread loaf tin which is probably why we call them “breads.” Here in the UK banana bread is called banana loaf, and instead of throwing them away, I have used my latest three mushy and overripe bananas to make a Banana Nut Loaf. I have made it in my trusty Thermomix, of course, and it is so fast and easy to make so many cakes – this recipe takes just one minute 30 seconds of mixing!
Banana Nut Loaf
From Fast and Easy Cooking, the 300-recipe cookbook included with every TM31 purchased from UK Thermomix. According to UK Thermomix Director Janie Turner, the flavour improves if kept wrapped in foil for at least one day. (I can attest to this; it’s gorgeous the next day!) Makes one 900 g loaf cake.
Ingredients
230 g plain flour
3 tsp baking powder
½ tsp salt
¼ tsp ground nutmeg (I have used ground mixed spice)
100 g soft butter
150 g soft brown sugar
2 eggs
3 very ripe bananas, peeled and cut in chunks
50 g chopped walnuts (I either leave them out altogether or you can substitute hazelnuts)
Method
- Butter a 900 g loaf tin and line the bottom with baking paper. Add all the ingredients except the walnuts to the TM bowl. Mix 30 seconds/Speed 5.
- Scrape down the sides of the TM bowl with the spatula. Add the walnuts and mix 1 minute/Speed 2/Reverse Blade Direction.
- Pour into the tin and bake for 1 hour at 180° C/350° F/gas 4. See Fast and Easy Cooking for Aga baking instructions.
- Leave for 10 minutes to cool in the tin, then turn out onto a rack to cool completely.
Goes beautifully on its own with a cup of tea or spread it with butter and have a cold glass of milk.
Bon appétit !
There is nothing yummier than a banana bread! It’s a favourite at home and it’s so handy to use your over ripe bananas…