This tasty loaf is lined with sliced bananas to give it that extra intense flavour and a rustic appearance. Leave them out if you want a more traditional bread.
Preparation time: 10 minutes • Cooking time: 50 minutes • Makes 1 large loaf
2 firm bananas
Dusting of ground cinnamon
2 ripe bananas
1 teaspoon vanilla essence
150g butter (at room temperature)
1 cup firmly packed soft brown sugar
2 free-range eggs
1½ cups plain flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground nutmeg
⅓ cup chopped walnuts
Preheat the oven to 180°C and line a 23 x 12cm loaf tin with baking paper.
Slice the firm bananas into very thin slices lengthways. Carefully press the slices into the base and along the sides of the tin until the tin is completely covered. Dust with a little cinnamon and leave in the fridge to cool. Mash the ripe bananas in a bowl and mix with the vanilla essence. Set aside.
Using an electric mixer, beat the butter for 1 minute until softened. Slowly add the sugar and beat for a further 1–2 minutes.
Turn the mixer off and transfer the batter to a bowl. Using a large spoon, beat in the eggs, one at a time, until well combined.
Gently mix in the mashed bananas.
Sieve the flour, baking soda, salt and nutmeg together and fold into the wet mix with the walnuts.
Pour the batter into the loaf tin until two-thirds full. Bake for 1 hour. The outer bananas will caramelise to a dark colour, so check the centre with a skewer to make sure it is cooked. Remove the loaf from the tin and cool on a rack in the baking paper.