Use up those leftover ripe bananas with this nutty wholemeal loaf, ideal for breakfast or as a nutritious snack at any time
Recipe Steps
- Preheat oven to 170°C/325°F/Gas 3. Lightly grease and base line a 900g/2lb loaf tin.
- Cream butter, sugar and vanilla extract together. Add the egg, bananas and walnuts and mix well.
- Finally, stir in the flour and baking powder. Transfer to the prepared tin.
- Bake in a central oven position for about 45-50 minutes, until well risen and a knife gently pressed into the bread comes out clean.
- Allow to rest in tin for about 10 minutes, then turn onto a wire tray to cool.
- When cold, wrap in greaseproof paper and tinfoil.
