This is utterly moreish and moist and is one of my hubby's & son's favourite breakfasts! Works great as a snack and dessert too... basically its a baking staple!
- 250 g Selt Raising Floor
- 125 g Butter Room Temperature
- 125 g Light Brown Sugar
- 2 Eggs
- 4 Bananas Overripe & mashed
- 2 tsp Vanilla Essence
- 2 tsp Cinnamon Ground
- 80 g Chopped Walnuts Optional
Preheat the oven to 180c. Line a 2lb Loaf tin with greaseproof paper.
Put the butter, sugar, eggs, mashed banana and vanilla essence into a bowl and beat well.
Add the flour and cinnamon and stir into the mixture. [If using the nuts: remove about 2tbsp of the chopped nuts from your 80g and keep for the top, adding the rest to your mixture.]
Transfer the mixture to the prepared tim and scatter the remaining nuts on top. Bake in the oven, on the middle shelf, for 50 minutes.
Remove from the oven and allow to sit in the tin for a further 10 minutes before removing from the tin and greaseproof paper and transfer to a cooling rack.
This Banana Bread can also be 'baked' in your slow cooker. By either putting your loaf tin directly into the slow cooker [if it fits] or lining the base of the slow cooker with greaseproof paper and pouring the mixture directly in. [This, of course, will give you an oblong loaf/ the shape of your slow cooker as opposed to the rectangular shape of a loaf.] Cook on low for 4-5 hours/ until you have a clean skewer test.
This Banana Bread is delicious toasted in the morning with butter or heated and laddered in chocolate spread for an afternoon snack or for dessert [read: anytime] again heated, and topped with chopped strawberries :)