Bonfire Night Banana Bread Recipe from Wickham Hall
I really meant to share this recipe with you this yesterday, but it was publication day for CONDITIONAL LOVE and somehow the day ran away with me. But I reckon lots of people will still be celebrating with fireworks this weekend so all is not lost. Besides, it’s a nice cake for whenever really…
Huge thank you to Transworld Editor, Bella Bosworth for this delicious recipe. Over to you, Bella!
Bonfire Night always makes me think of mittens and baked potatoes, of stamping your feet to keep them warm and tightly-clasped mugs of soup. But it also makes me think of that ‘ahh’ feeling of coming back inside to a cup of tea and a bite of something delicious, while you watch the last of the fireworks from the window. And there’s nothing better than a slice of banana bread, still warm from the oven and shot through with dark chocolate. For extra decadence, spread generously with butter.
(For a gluten-free version, substitute the self-raising flour with a mix of gluten-free self-raising flour and ground almonds.)
You will need . . .
175g salted butter, softened
175g sugar (half light muscovado, half golden caster sugar)
2 free-range eggs
175g self-raising flour
100g walnuts, chopped
3–4 very ripe bananas (the browner, the better)
175g dark chocolate in chunks
Preheat the oven to 170oC (325F/gas mark 3). Line the base and sides of a loaf tin (20cm x 12cm) with baking paper.
Beat the butters and sugars until light and fluffy. Gradually add the eggs, one by one, to the butter and sugar mixture, and then mix in the self-raising flour and walnuts. Peel the bananas and mash them with a fork. Gently fold the bananas and the dark chocolate chunks into the mixture, taking care not to overmix.
Scoop the batter into the prepared load tin. Bake for between 1 hour and 1 hour and ten minutes, until golden on top and a skewer inserted into the centre comes out clean. This may take a little longer – if so, you can cover the top with foil to prevent it from burning.
Enjoy with a cup of tea!