Friday, April 27, 2012

Banana bread

My adaptation of Nigella's banana bread. But of course it's not really bread but a toffee moist cake that keeps well. I love eating it spread with butter.


120g plain flour
60g wholemeal flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
125g melted butter
125g soft brown sugar
300g mashed bananas
2 large eggs
1 tsp vanilla extract
60g toasted chopped pecan nuts

Preheat oven to 170C (160C fan)

Sieve all dry ingredients and stir to combine. Add all wet ingredients stir to make a smooth batter. Mix in nuts. Pour into a lined 2lb loaf tin.

Bake for 45 min -1 hour. Test with skewer to ensure cooked through. Cool on a wire rack.


  1. Love that recipe from Nigella. I've adapted it for my own tastes as well ( - I probably make it once every month or two. We love it, but I suspect it's REALLY bad for you!

  2. This comment has been removed by the author.

  3. No, no Lisa, it has fruit in it so it is AUTOMATICALLY healthy. Fruit cancels out ALL calories from butter and sugar, dontcha know ;))


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