Banana Nut Bread Recipe

Not only is banana bread a great way to use up any bananas that are slightly over ripe but it is also a tasty and delicious treat.

Fruit and Nut Banana Loaf

Almost everybody has a banana bread recipe; this family favourite adds fruit and nut to the mix for a flavoursome boost. It is also an easy bake which freezes well.

Feel free to experiment with the type of nuts used as well as the fruit. Some people like to use apples. Other prefer to be a bit naughty and add chocolate chips. Also don’t be afraid to experiment with the amount you put in, some people prefer more fruit and nut than others.

This recipe is fairly indestructible so as long as you mix it correctly and cook it properly you should be enjoying your own banana loaf in almost no time at all.

Banana Nut Bread Recipe

Not only is banana bread a great way to use up any bananas that are slightly over ripe but it is also a tasty and delicious treat. 

Course Dessert
Cuisine French
Prep Time 15 minutes
Cook Time 44 minutes
Total Time 59 minutes
Servings 2

Ingredients

  • 100 g/ 3 ½ oz of Softened Butter
  • 175 g/ 6 oz of Caster Sugar
  • 225 g/ 8 oz of Self Raising Flour
  • 2 Large Eggs
  • 1 tsp of Baking Powder
  • 2 tbsp of Milk
  • ½ tsp of Vanilla Extract
  • 450 g/ 15 oz of Ripe Bananas 2 or 3 decent sized bananas should be plenty
  • 60 g/ 3 oz of Walnuts
  • 60 g / 3 oz of Raisins/ Glace Cherries
  • 1 tsp of Orange Rind grated/ diced finely
  • Flaked Almonds to decorate

Instructions

  1. Preheat the oven to Gas Mark 4/ 180C/ Fan160C.

  2. Cream the Butter and Sugar Together

  3. Add the two eggs

  4. Add the bananas

  5. Sift in half of the Self Raising Flour and Baking Powder

  6. Add the fruit and nuts

  7. Put the mixture in the loaf tin

  8. Place the tin on the middle shelf of the oven and bake for 45-50 minutes

Step One- Preparations:

Preheat the oven to Gas Mark 4/ 180C/ Fan160C.

Lightly grease and line a 2lb loaf tin. If you don’t want to add extra butter to the mixture or go to the bother of lining a tin then Non Stick Loaf Tin Liners are available and easy to use.

Loaf Tin Liners are quick and simple to use.

Tip: In this recipe we are using a 900g/  2lb loaf tin. This produces a regular sized loaf. If you are unsure what size loaf tin you have don’t worry, you are not alone. Frustratingly few loaf tins have their capacity printed on them. Adding to the confusion it is increasingly common nowadays for loaf tins to be sold by dimension rather than weight. As a result there is no standard size. Some can be deeper or narrower than others.

To find out the capacity of your loaf tin, fill it with water. A 900g/ 2lb loaf tin will hold about 1.5 litres /2.6 pints of water. A smaller 450g/ 1lb loaf tin will hold around 800ml/ 1.4 pints of water.

Step Two- Cream the Butter and Sugar Together:

In one bowl place the Self Raising Flour and Baking Powder. Stir together and then set aside to use later.

In a free standing mixer or a larger mixing bowl with a hand held electric mixer, cream the butter. The smoother it is the better your loaf will taste.

Cream the ingredients together.

Add the sugar.

Cream the butter and sugar together until the mixture is light and fluffy.

Step Three- Add the Eggs:

In a separate cup break one of the eggs and with a fork quickly whisk it.

Add the egg to the butter and sugar mixture and beat in well.

Beat the eggs in.

Do the same with the second egg.

Step Four- Add the Bananas:

Peel the bananas and, on a clean plate, mash them with a fork.

Mashed Bananas.

Beat the mashed bananas into your mixture.

Now is also the time to add the vanilla extract if you are using it.

Step Five- Add the Flour:

Sift in half of the Self Raising Flour and Baking Powder.

Using a metal spoon fold the it in well, making sure that you scrape the sides of the bowl as you do so. Remember a good mix is essential for a good bake.

Fold the flour in.

Now fold in the half the milk.

Fold in the remaining Self Raising Flour and Baking Powder.

Finally fold in the remaining milk.

Step Six- Add the Fruit:

Finally fold or stir in the fruit and nuts as well as the orange rind if you are using it.

The final mix in the tin.

Step Seven- Put the mixture in the Loaf Tin:

Spoon the mixture into your loaf tin.

Sprinkle the top with flaked almonds to decorate if you want.

Place the tin on the middle shelf of the oven and bake for 45-50 minutes.

You will know when the loaf is cooked as it will appear risen and golden in colour. The top should spring back into place when lightly pressed.

Top Tip:

To make sure that the inside is cooked insert a skewer or a clean knife into the centre of the loaf. If it comes out clean then your loaf is cooked.

If you need to cook your loaf for longer place a piece of foil loosely over the top of it to stop it from burning.

Once cooked allow the loaf to cool in the tin for 10 minutes before removing. Place on a wire rack to cool completely.

The finished loaf.

To Serve:

Fruit and Nut Banana Bread is great because it can be enjoyed hot or cold. It is also a great recipe for most occasions. However for a special treat enjoy warm with a dollop of whipped cream or ice cream on top.

If you don’t want to eat this Fruit and Nut Banana Loaf immediately it will keep for a few days in an airtight container.

If you want to freeze this loaf simply follow these steps:

  1. Allow the loaf to completely cool on a wire rack.
  1. Some people like to slice the cake or loaf before freezing as this enables you to thaw the correct number of slices reducing wastage. It also allows for better presentation.
  1. When the loaf is completely cool carefully wrap each slice tightly in Cling Film. You can then add another layer of Cling Film, foil or greaseproof paper.
  1. Place the wrapped slices in an airtight tin or a Tupperware box. To help keep the slices separate place a piece of paper or cardboard between each one.

Any frozen cakes should be consumed within 2 months.

Thawing the cakes is also quite simple:

  1. Remove the the slices from the freezer. If you have placed them in a bag then remove the slices as this prevents a build up of condensation while it defrosts. If the slices are just wrapped in Cling Film and foil you don’t need to bother unwrapping it.
  1. Place the slice or slices on a wire rack and allow to slowly thaw at room temperature.

A slice of cake will thaw in about 3 hours. Larger cakes will take considerably longer. If you are thawing an entire cake don’t leave it completely uncovered on the wire rack. A cake may go stale if left unprotected for too long.

To reheat place the slice in the microwave for about 60 seconds, less if it is a thin slice. Don’t place cakes in the oven to reheat as this will spoil them.

Banana Loafs are an increasingly popular tasty treat? What is your favourite twist on this modern classic? Tell us in the comments below!

Leave a Comment

+1
Tweet
Share1
Share
Pin1