Banana Bread Topped With Maple Walnuts
Am I the only person in the world who can’t throw out over ripened bananas? I look at them as they get blacker and blacker. Somehow I always manage to find a spare moment to convert them into this great little Banana Bread.
To fancy things up a bit, I use walnuts and oats with a splash of maple syrup for the topping. This gives the bread a nice crunchy element and looks fabulous. If you want to simplify things just scatter a handful of plain rolled oats over the top of the batter before sliding into the oven.
If I have more than one banana to use, I just double the ingredients and use a larger baking tin (20 cm x 20 cm).
Anyway, if you have ripe bananas staring at you and an hour to spare, give this recipe a go, you won’t be disappointed.
Banana Bread Topped with Maple Walnuts
1 ripe banana, 10 minutes prep time and 45 minutes in the oven gives you this delightful little loaf.
- 1 1/4 Cup Self Raising Flour
- 1/2 Cup Castor Sugar
- 50 grams Melted Butter
- 1/3 Cup Milk
- 1 Ripe Banana, well mashed
- 1 Egg
- 1 teaspoon Vanilla
- 1/4 Cup Walnuts, chopped
- 1/4 Cup Oats
- 1 Tablespoon Maple Syrup
Pre heat oven to 180 c
Line loaf tin (21 cm x 11 cm) with baking paper.
Sift flour into large mixing bowl. Add sugar, butter, milk, banana, egg and vanilla. Beat with an electric mixer for about two minutes until mixture becomes pale in colour. Transfer batter into lined loaf tin.
In a separate bowl, combine walnuts, oats and maple syrup. Mix with hands until nuts and oats are well coated in syrup. Spread over the top of cake batter.
Cover with foil and bake for 45 minutes or until cooked when tested with a skewer.
Allow to cool slightly on wire rack before slicing.