Banana loaf is one of those bakes that never lasts long around here. I made this one morning while a few young men were helping landscape at Hargan’s Cottage, and it didn’t take long to go from the oven to just a few crumbs.
This favourite is from Flour and Stone: Baked for Love, Life and Happiness by Nadine Ingram. A simple, rich bake that always delivers.
You’ll find more favourite recipes like this in the From the Kitchen section of the journal, alongside a few cosy pieces from our kitchen shelves.
Recipe from Flour & Stone Cookbook.
Images by Belinda Satterthwaite, The Shopkeeper
Serves: 10
Makes: 25cm x 10cm loaf
Cooking Time: 50 minutes
Ingredients
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200g unsalted butter, well softened
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100g caster sugar
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100g light brown sugar
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3 eggs
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200g self-raising flour
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3 ripe bananas, peeled and cut into small pieces
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200g good quality dark chocolate (min. 60% cocoa solids), roughly chopped
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100g walnuts, toasted and roughly chopped
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2 tbsp demerara sugar
Method
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Preheat oven to 170°C. Grease a 25cm x 10cm loaf tin with butter and flour (or use a silicone/Teflon tin).
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Using an electric mixer with paddle attachment, cream the butter and sugars for 3 minutes until pale and fluffy.
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Lightly beat the eggs with a fork and gradually add to the butter mix, scraping the bowl as needed.
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Fold in the flour, followed by the banana, chocolate, and walnuts. Mix to combine.
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Spoon the batter into your prepared tin and sprinkle evenly with demerara sugar.
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Bake for 30 minutes, reduce the oven to 160°C, and bake for another 20 minutes.
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Cool in the tin for 30 minutes. Best served warm, but keeps up to 5 days in an airtight container.
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