Vincent Price’s scrumptious Banana Nut Bread

Have you, like me, been letting your bananas get a little too ripe lately? Well don’t throw them away as I’ve got another tasty recipe from Mary and Vincent Price’s A Treasury of Great Recipes cookbook – Banana Nut Bread. It really is so simple to make and you can scoff a slice or two for breakfast, morning or afternoon tea, or even as a late-night snack.

Here’s how to make it and at the end of the post, there’s a video of me making it. Hope you enjoy!

INGREDIENTS
Butter
Sugar
All-purpose flour
Baking soda
Salt
Bananas
Walnuts

METHOD
1. Preheat oven to moderate (350F/4).

2. Cream together until lights: 1/2 cup (113g) butter and 1 cup (200g) sugar.

3. Beat in 2 eggs.

4. Sift together 2 cups flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Stir into butter-sugar mixture, blending well.

5. Stir in 1 cup mashed ripe bananas and 1/2 cup (40g) chopped walnuts.

2. Spoon batter into a well buttered 1-pound bread tin (9 1/2 x 5 1/2 x 2 3/4) and bake in moderate over for 1 hour, or until loaf tests done.

7. Cool for 5 minutes, then turn out on rack to cool completely.

MY TIPS
When creaming the butter and sugar, ensure the butter is at room temperature to ensure a smooth mixture. Sometimes I cheat and put the butter in the microwave for 1min using the quick defrost setting. Just don’t let it turn to liquid.

As for the eggs, I always take them out of the fridge a couple of house before using them. Like the butter, they work best at room temperature. I also lightly beat them separately before folding them gently into the mixture. This helps with the rise of the loaf I suspect.

If you don’t have any walnuts around, try toasted almonds or cashews (40g) or even chia seeds (1tsp).

As for the bananas – the riper then better I say. And rather than waste them if you have more than 1 cup mashed, just throw the whole lot in and give the baking an extra few minutes. Just so long as you knife comes out clean you will be OK.

Looking pretty sad, but look what they can become (below)…

MY VERDICT
A winner! This has become a firm favourite in my household, and we are now making it once a week. Great toasted with some butter and jam.

Here’s a demo of how to make this delicious dish from scratch.

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