Name: Banana bread with nuts
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Ingredients: Banana bread; 1 1/2 cup (330g) firmly packed brown sugar; 1 1/2 cup (225g) self-raising flour; 3/4 cup (110g) plain flour; 1 1/2 teaspoon mixed spice; 1 teaspoon bicarbonate of soda; 3 eggs, beaten lightly; 300 gram light sour cream; 185 gram butter, melted; 1 1/2 cup mashed banana; pepitas, pecans, hazelnuts to decorate, optional; 1 tablespoon coffee crystals or demerara sugar, optional

Banana bread with nuts

The deliciously dense loaf is perfect for an afternoon treat (or morning, we won't judge). Crunchy pecans contrast with the soft, moist texture of this banana bread making it all-round winner.

Makes 2

Prep

25M

Cook

50M

Total

1H 15M

Ingredients

Banana bread

1 1/2 cup (330g) firmly packed brown sugar

1 1/2 cup (225g) self-raising flour

3/4 cup (110g) plain flour

1 1/2 teaspoon mixed spice

1 teaspoon bicarbonate of soda

3 eggs, beaten lightly

300 gram light sour cream

185 gram butter, melted

1 1/2 cup mashed banana

pepitas, pecans, hazelnuts to decorate, optional

1 tablespoon coffee crystals or demerara sugar, optional

Method

Banana bread

1.Preheat the oven to 160°C (140°C fan-forced). Grease two 8cm x 22cm (base measurement) loaf pans. Line the base and sides with baking paper.

2.In a large bowl, combine the sugar and sifted flours, spice and soda. Whisk eggs and sour cream together. Stir in butter and banana. Stir egg mixture into flour mixture until smooth. Pour into prepared pans. Top with nuts; sprinkle with sugar.

3.Bake for about 50 minutes or until cooked when tested with a skewer (Don’t test cake through a crack, as it will give an inaccurate result.) Cool loaves in pans for 10 minutes before turning onto wire racks to cool completely.

You will need about three large, over-ripe bananas for this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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