Banana Bread

Due to popular demand here is the Banana Bread Recipe from the Big Book of Bread by Anne Sheasby. It's very quick and easy to prepare and takes 1 1/4 hours to cook. You can enjoy it straight out the oven or it can also be frozen to be eaten later. Great for the mountains or just simply with a cup of tea.

115g(4oz) butter, softened
115g(4oz) light soft brown sugar
115g(4oz) thick-set honey
2 eggs, beaten
225g(8oz) plain white flour
1 ½ teaspoons baking powder
1 tsp ground cinnamon
2 large bananas
A squeeze of lemon juice
55g(2oz) walnuts, chopped

Preheat the oven to 180oC/350oF/gas mark 4.

1. Place the butter, sugar and honey in a bowl and beat together until light and fluffy.Gradually beat in the egg, and then fold in the flour, baking powder and cinnamon.

2. Peel the bananas and mash the flesh with a little lemon juice. Fold the mashed bananas and walnuts into the bread mixture until well mixed.

3. Spoon the mixture into a greased and lined a 900g (2lb) loaf tin and level the surface. Bake for 1-1/4 hours, or until risen, golden brown and firm to touch.( Cover loosely with foil towards the end of the cooking time if the top is browning too quickly)

4. Remove the bread from the oven and allow to cool in the tin for a few minutes, then turn out onto a wire rack.

Enjoy!