BANANA BREAD
Ingredients
300g ripe bananas
15ml lemon juice
125g walnuts, chopped
75g butter
175g dark brown sugar
50ml walnut oil/vegetable or other oil
5ml mixed spice
3 eggs
325g wholemeal flour
7.5ml bicarbonate of soda
Demerara sugar
Serves: 1 900g loaf or 2 450g loaves
Source: Dan Lepard
Method
Line loaf tin with a nonstick liner, and heat the oven to 160C-180C.
Peel and mash the bananas with the lemon juice, stir in the walnuts and leave to one side.
In a saucepan, gently melt the butter, add oil.
Weigh sugar and spice into a mixing bowl, then add butter and oil mix.
Add eggs one at a time beating well after each addition.
Mix wholemeal flour with bicarbonate of soda.
Beat half of the flour into the egg mixture, fold in the banana and walnut mixture, then fold in remaining flour.
Spoon the mix in to the prepared tins.
Sprinkle with some demerara sugar over the top and bake for 60-70 mins, until a skewer comes out clean.
Leave to cool, slice, butter and enjoy.