Baking in the Trenches Part #3: Banana Walnut Bread

Banana bread is one of my favourite comfort foods, and one of the first dishes I ever learned to make. I remember slaving away in my more leisurely summers about 3-4 years ago, desperately attempting to perfect this recipe. I'm a big banana fan in general too. It's my favourite fruit; I can't speak highly enough of it. This is not strictly because of a personal fetish - bananas are in fact the world's greatest fruit. They're durable, filling and easy to eat on the go. They also make a handy substitute for a phallus if you're single, enjoy the company of phalluses. For these reasons, no decent loaf of bread is complete without bananas. Well, that's not true in the slightest, but I hope we can agree that bananas are great. As is this banana bread, it's been a favourite among my friends for a while now!

From the bunch to the oven, these bananas have come a long way

Ingredients:

1 1/2 cups flour, sifted

1 cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon nutmeg

3 overripe bananas, mashed

½ cup chopped walnuts

1 tablespoon peanut butter

1 teaspoon vanilla extract

4 oz melted butter or oil, plus extra for greasing the tin

1 egg, beaten

Method:

Preheat oven to 180ºC/350ºF and lightly grease a loaf tin. 

Blend flour, spices, baking soda, baking powder and add to a large mixing bowl.

Blend egg, sugar, mashed bananas, peanut butter and vanilla and add to dry mixture. 

Fold in chopped walnuts and mix well. 

Add to greased loaf tin, and bake for about 1 hour, or until a knife runs clearly through the bread (sometimes, I like prefer moist banana bread and deliberately undercook it!)

Allow to cool, then slice and serve to your local banana fan club.