There’s something about bananas, especially when their skin
has gone black and insides are all soft and creamy, they just scream chocolate
and walnuts. So here’s a little recipe for banana bread with all those
ingredients.
Ingredients:
65 gms olive oil spread
75 gms sugar
1 egg
1 banana
90 gms spelt flour
1 tsp baking powder
30gms walnuts, chopped
50gms dark choc chips
1.
Pre-heat the oven to 170 degrees fan, 190
degrees conventional
2.
Cream the fat and sugar together thoroughly in a
large mixing bowl.
3.
Mash up the banana and add to the mixture. (If
you’re using a mixer then just add the banana to the fat and sugar.)
4.
Break the egg into a small jug and whisk until
the mixture will pour easily.
5.
Mix the egg into the creamed sugar and fat a
tiny bit at a time. This is important and the reason why I use a jug. If you
add too much the mixture curdles. By using a jug you can dribble the egg
mixture into the bowl as slowly as you want.
6.
Mix the flour and baking powder and fold gently
into the mixture a little at a time. The trick here is to keep the mixture
light and not destroy any of the bubbles that have formed.
7.
Fold in the walnuts and choc chips.
8.
Line a one pound bread tin with baking parchment.
The dough is very sticky and lining makes for a lot less washing up!
9.
Spoon the dough into the tin and bake in a pre-heated
oven for 35 - 40 minutes until cooked. A good way to test is to insert a fine metal
skewer. If it comes out clean the bread is ready.
10.
Lift out of the tin – this is another advantage
of lining the tin with baking parchment - and place on a rack to cool.
The smell of this bread coming out of the oven is wonderful.
I defy you not to want to have a slice long before the choc chips have cooled
enough to make it safe!
