BANANA LOAF

Name: BANANA LOAF
Cuisine: American
Ingredients: 125 very ripe bananas (about 2 medium); 2 tsp lime or lemon juice; 200 g plain flour; 2 tsp baking powder; ½ tsp salt; ½ tsp freshly grated nutmeg; 125 g butter, softened; 125 g soft dark brown sugar; 1 egg; 1 tsp vanilla extract; 25 g walnuts, chopped; 55 g dark chocolate, chopped into small pieces

5 steps

This banana loaf, with chocolate and walnuts, makes a delicious teatime treat. It will keep for a few days in a cool place and can also be frozen in separately wrapped portions for lunchbox treats. There will be a lot of batter in the tin compared with other cakes, but don't be alarmed it won't spill over. CAKES & CAKE MAKING EQUIPMENT: 15-1-18 loaf sin Preheat the oven to 160°C/325 F/Gas Mark 3. Grease the tin and line with baking parchment.

Updated at: Tue, 23 Jul 2024 10:15:54 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

244

High

Nutrition per serving

Calories1974.6 kcal (99%)

Total Fat24.3 g (35%)

Carbs460.1 g (177%)

Sugars243.4 g (270%)

Protein24.4 g (49%)

Sodium300.9 mg (15%)

Fiber49.4 g (176%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

125bananas

very ripe

2 tsplime juice

or lemon

200gplain flour

2 tspbaking powder

½ tspsalt

½ tspnutmeg

freshly grated

125gbutter

softened

125gsoft dark brown sugar

1egg

1 tspvanilla extract

25gwalnuts

chopped

55gdark chocolate

chopped into small pieces

Instructions

Step 1

Peel and slice the bananas and mash them with the lime or lemon juice on a plate. Set aside.

Step 2

Sift the flour, baking powder, salt and nutmeg in a bowl.

Step 3

Cream the butter and sugar together until lightened in colour and smooth in texture.

Step 4

Lightly beat the egg and vanilla extract together, then add to the mixture and beat well. Mix the bananas into the creamed mixture and add the flour mixture in three batches, using a balloon whisk to blend it in gently.

Step 5

Fold in the walnuts and chocolate with the last batch of flour. Transfer the batter to the prepared tin and bake for about 1 hour, or until a skewer inserted into the centre of the loaf comes out clean. Leave to cool in the tin for about 5 minutes, then invert onto a wire rack. Remove the baking paper and leave to cool completely.