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Dan Lepard's whole meal banana bread w walnuts

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.