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    Banana bread

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    Banana bread

    • Preparation time: 15 minutes
    • Cooking time: 45 minutes plus cooling
    • Total time: 1 hour 60 minutes

    Serves: 10


    75g unsalted butter, cubed, plus extra for greasing
    175g plain flour
    1 tsp baking powder
    125g caster sugar
    2 tbsp soured cream
    1 large egg, lightly beaten
    1 tsp vanilla extract
    2 small, very ripe bananas, peeled
    50g walnut pieces

    For the topping

    50g icing sugar, sifted
    200g tub essential Waitrose reduced fat soft cheese
    40g Waitrose LOVE Life banana slices


    1. Preheat the oven to 180°C, gas mark 4. Grease a non-stick 900g loaf tin with butter.

    2. Place the fl our, baking powder and a pinch of salt into a food processor. Add the caster sugar and pulse to combine. Add the butter and pulse until the mixture resembles breadcrumbs.

    3. Add the soured cream, egg and vanilla, then slice in the bananas. Whizz until just combined, then add the walnuts and briefl y pulse.

    4. Tip into the loaf tin, levelling the surface. Bake for 45 minutes until risen, golden and a skewer inserted into the centre comes out clean. Cool for 10 minutes, then turn out onto a wire rack to cool completely.

    5. To make the topping, mix the icing sugar into the soft cheese. Spread over the top of the cake, decorate with the banana slices and serve.

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    Cook’s tip

    Three clever variations

    • Replace the walnuts with raisins soaked in 1 tbsp dark rum for 1 hour, and use ground cinnamon instead of the vanilla extract.
    • Top with 4 tbsp of your favourite crumble topping before baking.
    • Use chopped dark chocolate in place of the walnuts, divide the mixture between 10 muffi n cases and bake at 190 C, gas mark 5 for 20 minutes.


    Average user rating

    4 stars