A Banana Bread Interlude

Here’s what I baked last night (and had a slice of for breakfast): delicious, moist banana and walnut bread flavoured with cardamom, vanilla and caramel. The flavourings are an optional flourish (in fact, so are the walnuts) so if you just want the simplest possible version of this recipe, omit those.

Banana Bread Recipe

200g plain flour, 50g strong white bread flour
115g butter
115g soft, brown sugar
2 medium eggs
500g mashed, ripe bananas
1 teaspoon of bicarbonate of soda
A pinch of saltBanana bread
Optional flourish:
100g of walnuts
Two pinches of cardamom seeds
2 teaspoons of vanilla sugar
1 teaspoon of vanilla essence
1 teaspoon of caramel flavoured syrup (I used Evilbucks Caramel Syrup)
Oven temperature: 180 Celsius
1. Combine flour, bicarb, salt, cardamom seeds and vanilla sugar in one bowl
2. Whisk the two eggs and set aside.
3. Mash the bananas and if you’re using the vanilla essence and flavoured syrup, stir these into the banana mix. Set aside.
4. Cream softened butter and brown sugar. Stir in the banana mixture and the beaten eggs. Don’t over-mix.
5. Pour the butter, sugar, banana and egg mixture into the bowl with the dry ingredients and stir gently to combine. Don’t over-mix.
6. Add the walnuts, if using.
7. Spoon the dough into a loaf tin (I used a silicone loaf mold) and bake for approximately 50 minutes. Check after 40 minutes and when you think it’s ready, stick a knife in the middle and if it comes out clean, the bread is ready.
8. Leave to cool in the dish it was baked in for about half an hour and then tip it out to a wire rack to cool. Enjoy!

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