Camden New Journal - Food:Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 19th August 2009

Nutty Banana Bread
This is one of the most popular things we sell in the shop and it freezes very well.
We often keep one in store for the last-minute birthday cake rush – by the time it has been taken home it has thawed out and a candle has been stuck in the top. This recipe is also very good for over-ripe and left-over bananas. I serve each slice spread with butter!

Ingredients
450g self raising flour
2 heaped teasp baking powder
¼ teasp salt
50g butter, softened
225g sugar
2 eggs
3 very ripe bananas, peeled and mashed
125g pecans, roughly chopped, optional.

Method
Preheat the oven 180C/ 350F/gas 4. Line a 600ml loaf tin with greaseproof paper. Put the flour, baking powder and salt in to a bowl and mix well. In another bowl, beat the eggs and sugar together until light and fluffy.
Add the eggs and continue beating. Add the rest of the ingredients, stir well and pour the mixture into the loaf tin.
Smooth over the top and bake for about one hour or until cooked. Check by spearing the loaf with a skewer – it will come out clean when cooked.
Serve warm or cold.

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