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300g ripe bananas
15ml lemon juice
125g shelled walnuts, chopped
75g unsalted butter
175g dark soft brown sugar
50ml walnut oil
1 tsp mixed spice
3 medium eggs
325g wholemeal bread flour
1 tsp bicarbonate of soda
Demerara or natural sugar crystals
Line the base and sides of a large, deep, 19cm-long loaf tin or similar with
nonstick paper, and heat the oven to 180C (160C fan-assisted)/350F/gas mark 4.
Peel the bananas and in a medium bowl mash them and the lemon juice with a fork
until smooth. Stir in the walnuts and leave to one side.
In a saucepan, gently melt the butter, then tip it into a mixing bowl with the
sugar, oil and spice. Add the eggs one at a time, beating well after each
addition, until everything is evenly combined.
Sift the wholemeal flour and soda into a bowl (pick out any bran caught in the
sieve and add to the flour in the bowl). Beat half the sifted flour into the
egg mixture, fold in the banana and walnut mixture, then fold in the remaining
flour gently.
Spoon the mix into the lined tin and smooth the top. Sprinkle some demerara
sugar over the top and bake for about 60-70 minutes, or until a skewer poked in
comes out barely clean.