Banana bread

Dense and moist, this banana bread is best served fresh from the oven.

• 1 3/4 cups (260g) plain flour
• 1/2 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon bicarbonate of soda
• 2/3 firmly packed cup (150g) dark brown sugar
• 100g walnut crumbs (see note) or chopped walnuts
• 3 large over-ripe bananas
• 2 large eggs, lightly whisked
• 1 teaspoon vanilla extract
• 100g unsalted butter, melted, cooled

Energy 1780kJ	Fat saturated 8.00g
Fat Total 21.00g	Carbohydrate sugars 26.00g
Carbohydrate Total 51.00g	Dietary Fibre g
Protein 8.00g	Cholesterol mg
Sodium 294.04mg

All nutrition values are per serve.

1. Step 1

   Preheat the oven to 175°C. Lightly grease an 11cm x 22cm loaf pan and line base and 2 long sides with a sheet of baking paper, leaving 2cm overhanging.

2. Step 2

   Sift flour, cinnamon, baking powder, soda and 1/2 teaspoon salt into a bowl with the brown sugar, then add the nuts.

3. Step 3

   In a separate bowl, mash the bananas with a fork or potato masher, then stir in the eggs, vanilla extract and cooled melted butter. Using a rubber spatula or wooden spoon, fold the wet ingredients into the dry ingredients until they're just combined - don't overmix.

4. Step 4

   Scrape cake batter into prepared pan. Place in the oven and bake for 1 hour or until golden brown and a skewer inserted in the centre comes out clean. Cool the loaf in pan 10 minutes, then turn out onto a wire rack to cool. Cut into 8-10 slices.

Storage: This banana bread will keep in an airtight container for up to 3-4 days, or frozen in individual slices for up to 1 month. Walnut crumbs are from supermarkets.