Wonderful Banana Bread
Today I decided to give a new life to an old recipe. Found this banana loaf recipe a couple of years ago and since then it’s my favorite. When I cooked it for the first time, I didn’t know how to handle my new DSL camera, so I made the awful pictures. Now I have decent photography skills, and I can show you this banana bread in its full glory! I got hundreds of compliments for this cake, especially when I served it with a warm caramel syrup and a little bit of whipped cream.
- bananas - 2
- unsalted butter - 1 stick, room temperature
- superfine sugar - 1 cup
- ground walnuts - 1 3/4 oz
- eggs - 2 lightly beaten
- all purpose flour - 1 1/2 cups, sifted
- salt - 1 teaspoon
- baking soda - 1 teaspoon
- baking powder - 1 teaspoon
- sour cream - 1/2 cup
- whipped cream - for serving
- caramel sauce - for serving
- Puree one banana.
- In a medium bowl cream the butter and sugar together until light and fluffy.
- Add the ground walnuts and eggs, and mix.
- Sift the flour, salt, baking powder and baking soda into the banana mixture and mix well.
- Add the sour cream and banana puree, mix one more time.
- Spray an 7 1/4 x 2 3/4 x 3in deep loaf tin with cooking spray. Pour in the mixture.
- Slice the remaining banana and decorate the top.
- Bake on the middle shelf for 50-60 minutes.
- To test if the loaf is cooked, push a toothpick through the center - it should come away clean.
- Remove banana bread from the oven. Leave to cool on a wire rack.