This is more of a cake than a bread, and is delicious eaten on its own for breakfast or as an afternoon snack. It also makes an impressive informal dessert when toasted, buttered and served with lashings of brandy cream.
Makes one loaf.
2 Ripe Bananas
115g/ 4oz/ ½cup butter, softened, plus extra for greasing
75g/3oz/6 tbsp light brown sugar
2.5ml ½ tsp ground cinnamon
2.5ml ½ tsp ground ginger
Large pinch of ground cloves
2 eggs, lightly beaten
175g/6oz/1 ½ cups
self-raising (self-rising) flour
15ml/ 1 tbsp milk (optional)
50g/ 2oz/ ½cup walnut pieces
1. Preheat the oven to 180°C/ 350°F/ Gas 4
Grease a 23 x 13cm / 9 x 5in loaf tin (pan) and line with baking parchment. Mash the bananas with a fork and set them aside.
2. Cream the butter with the sugar by hand or in a food processor until light and creamy. Add the spices, eggs and flour and blend again until thoroughly combined. The mixture should be thin enough to fall reluctantly off a spoon. If it is too thick, stir in the milk.
3. Fold the mashed bananas and walnut pieces into the mixture, then tip it into the prepared loaf tin. Bake the banana bread for about 1 hour, or until a skewer inserted in the centre comes out clean. Transfer to a wire rack to cool.
Do not blend the banana in a food processor- it will become to runny.