Stephs Banana Bread-With An Autumn Twist.

I'm a stickler for food waste, It's actually something that really upsets me, I'm sad like that. So I adore this recipe as it's perfect for using any over-ripe banana's before they go in the food waste, simply put, the browner the skin, the better the bread. This super sweet and moist bread is a popular addition to the cake tins in our house, especially throughout Autumn as I mix up my more traditional recipe with a self created Autumn twist, So..

​I'm going to give you two recipes in this post, my classic banana bread and my autumn banana bread with a caramelised walnut crumble topping- Yes it is as amazing as it sounds!!


I use a 1Lb loaf tin lined with baking paper to cook this recipe.

INGREDIENTS
TRADITIONAL...
175g Self Raising Flour
175g Caster Sugar
175g Stork/Baking Butter
3 Medium Free Range Eggs
3 Over Ripe Bananas (Mashed) - NOTE I use the children's banana's so they're roughly 75g each peeled.

As with my School sponge recipe, I've no fancy special prep method with this, I will literally weigh all ingredients out in the same mixing bowl, except the mashed Bananas, then gently start to combine them all with a wooden spoon until they start to combine and there’s no risk of flour going everywhere if I beat the mixture. When we're at this stage I tip the bowl slightly on it's side and beat the mixture like a crazy lady, almost like I'm trying to whisk it. You are left with a lovely smooth mixture after you've given it a good beating, This is my personal method that I always fall back to as it just always makes the nicest moist fluffy bread when cooked. I then add the mashed bananas last and give the mixture a final beating.

Transfer Mixture into a lined loaf tin and bake at 180 degrees C for 30 minutes, cover the top with foil and cook for a remaining 10-15 minutes.

Once cooked leave to cool completely before removing and slicing, I like to drizzle the top with honey once I take it out of the oven but it's just my personal preference. Once cooled this will serve 10 Slices.


AUTUMN TWIST RECIPE
125g Self Raising Flour
125g Stork/Baking Butter
125g Caster Sugar
2 Medium Free Range Eggs
2 Over Ripe Bananas Mashed

METHOD IS AS BEFORE However, once you have put your bread mixture into the tin, before it goes into the oven, we do the caramelised walnut crumble mixture as below.

50g Light Soft Brown Sugar
50g Chopped walnuts
25g Stork/Baking Butter
25g Plain Flour

Combine all ingredients using your fingers until it makes a lovely chunky crumble mix, scatter this gently over your bread mixture then place in the oven on 180 degrees C for 35-45 Minutes until well risen and the top is lovely and golden. There is no need to cover the top with tin foil as we want this top to caramelise.

Again leave to cool completely before slicing, this also serves 10.

Nutritional info below for both recipes.

Steph's Autumn Crumble Banana Bread - Serves 10
Cals 245
Carbs 28.1g
Fat 12.9g
Protein 3.6g


Steph's Classic Banana Bread - Serves 10
Cals 292
Carbs 35.3g
Fat 14.7g
Protein 3.7g



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