Banana Nut Bread

Banana Nut Bread

Granny Kay's Banana Nut Bread

2 oz (55g) margarine
3 bananas mashed up
4 oz (55g) castor or soft brown sugar
1 medium egg & 6 tablespoons milk beaten together
Grated rind of 1 orange
2 oz (55g) chopped walnuts
10 oz (280g) plain flour

Sieve together: 1 level teaspoon baking powder, 1/2 teaspoon Bicarbonate of Soda & 1/2 teaspoon salt.

Grease 1lb (1/2 kg) loaf tin and line bottom with greaseproof paper that is also brushed with melted butter - this makes the cake easier to turn out.

Put all ingredients in large bowl and beat for 2 minutes until well mixed. Smooth top and then bake on middle shelf for about 1 1/2 hours at 360F (185C).

When bread is cooked, leave to cool for 5 minutes then turn out on wire rack to cool. Can eat as it is, or spread your slice with butter, or add topping.

Topping

2 oz (55g) full fat soft cream cheese (or low fat it preferred)
1 oz (28g) unsalted butter (at room also see, Parsnip and Date Cake temperature)
1 oz (28g) sieved icing sugar

Mix topping by mixing ingredients until smooth. Spread on to top of cake and decorate , Drawing with crushed banana chips.

 


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