BANANA WALNUT RECIPES

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WALNUT & BANANA LOAF | JAMIE OLIVER FRUIT RECIPES



Walnut & banana loaf | Jamie Oliver fruit recipes image

If you can, try and use slightly overripe bananas for this banana loaf recipe as they’ll give you a treacly, caramelly intensity that works so well. The chocolate butter is painfully enjoyable, but my nutritionist, Laura, has requested that I suggest just having a smidgen with a slice of the loaf, so I'm sure you'll all respect her wishes when tucking into this delight.

Total Time 1 hours 20 minutes

Yield 16 with loads of leftover butter

Number Of Ingredients 15

100 g shelled walnuts
5-6 ripe bananas (500g)
125 g unsalted butter (at room temperature)
125 g dark brown sugar
2 large free-range eggs
200 g plain flour
2 level teaspoons baking powder
1 level teaspoon bicarbonate of soda
1 level teaspoon ground cinnamon
olive oil
100 g quality cooking chocolate (70%)
2 oranges
150 g unsalted butter (at room temperature)
80 g icing sugar

Steps:

    1. Preheat the oven to 170°C/325°F/gas 3.
    2. Spread the walnuts out on a baking tray and toast gently in the oven for 5 minutes, or until they smell fantastic.
    3. Meanwhile, quickly peel and mash up the bananas, so you’ve got a mixture of smooth and chunky.
    4. Cream the butter and sugar together in a food processor (or by hand), until smooth and pale. Beat in the eggs one by one, scraping the sides as you go so everything gets mixed together, then spoon into a large bowl.
    5. Tip the toasted walnuts onto a board, then quickly run a knife through them, leaving some halved and others fairly fine so you get a good range of textures.
    6. Add the mashed bananas and chopped walnuts to the bowl, then sift in the flour, baking powder, bicarbonate of soda, cinnamon and a pinch of sea salt. Mix to a smooth batter.
    7. Tear off 1 metre of greaseproof paper, scrunch it and wet under a tap. Drizzle a little olive oil over both sides and rub that in, then push the scrunched greaseproof into a 1-litre loaf tin, getting it right down into the corners (it’s ok if it’s a bit scruffy).
    8. Transfer the batter to the prepared tin and cook on the middle shelf in the oven for 1 hour, or until cooked through. To test if it's cooked, poke a skewer into the middle – if it comes out clean, it's done, if not cook for another few minutes.
    9. While the loaf bakes, make the chocolate butter. Snap the chocolate into a heatproof bowl and melt slowly over a pan of gently simmering hot water.
    10. Once melted, remove from the heat, and finely grate in the orange zest. Stir to combine, then leave to cool slightly.
    11. Cream the butter and icing sugar together, then beat in the cooled chocolate. Once you’ve got a nice even mixture, transfer it to a little pot or a cute butter dish and sprinkle on a tiny pinch of sea salt from a height to give it a little salty kick.
    12. Either put in the fridge to set for a few hours, or serve right away spread on a slice of warm banana loaf. Keep any leftover chocolate butter in a jar in the fridge for another day, and just take it out of the fridge to soften before serving.

Nutrition Facts : Calories 283 calories, FatContent 16.8 g fat, SaturatedFatContent 9.2 g saturated fat, ProteinContent 3.5 g protein, CarbohydrateContent 28.9 g carbohydrate, SugarContent 19.1 g sugar, SodiumContent 0.8 g salt, FiberContent 1 g fibre

VEGAN BANANA & WALNUT BREAD RECIPE - BBC GOOD FOOD



Vegan banana & walnut bread recipe - BBC Good Food image

We love a slice of banana bread with crunchy walnuts and sweet dates, warm from the oven. This vegan version is great for breakfast or with an afternoon cuppa

Provided by Lulu Grimes

Categories     Breakfast, Brunch, Snack

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 8

Number Of Ingredients 9

50g coconut oil or sunflower oil, plus extra for the tin
200g self-raising flour
25g ground almonds
1 tsp baking powder
75g light muscovado sugar
4 dates , finely chopped
3-4 very ripe bananas , mashed
3 tbsp soya milk
75g walnut pieces, toasted

Steps:

  • Heat oven to 200C/180C fan/gas 6. Brush a 450g loaf tin with a little oil then line with baking parchment.
  • Mix the flour, almonds, baking powder, sugar and dates. Beat together the mashed banana and oil, then combine it with the flour mixture. Add the soya milk to loosen the mixture, fold in the walnuts and scrape the mixture into the tin. Bake for 1 hr, covering the top if it starts to look too brown. Insert a skewer into the centre of the cake – it should come out clean. If not, return to the oven and cook for a further 10 mins. Cool for 15 mins before taking it out of the tin.

Nutrition Facts : Calories 315 calories, FatContent 15 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 38 grams carbohydrates, SugarContent 18 grams sugar, FiberContent 2 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.3 milligram of sodium

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