Delicious UK - (01)January 2020

Nuttybananaloaf
SERVES10.HANDS-ONTIME 15 MIN,
OVEN TIME 45-55 MIN

Whenmychildrenwere
growingup,bananabread
wasoneofthefewcakes
I fedthemwithouta guilty
conscience.Withitsgooey
sweetnessandheadyscent,
itdoesawaywiththeneedfor
sugar-ladenicingsandthelike.
Bananasthatarejusta littlebit
tooripeforeatingarebesthere.
I don’toftenchoosewholemeal
flourforcakes,butonewith
thisamountofcharactercan
pullitoff,andit’sevenmore
nutritiousthanifitweremade
withplainflour.Spreadslices
withyoungcurdcheeseto
increase the protein.

MAKE

AHEAD

Thecooledcakewillkeep

wellinanairtightcontainer

forupto2 days.

ANNIE’S

TIP

Grindroasted,chopped
nutsyourselfinanelectric
coffeegrinderormill
(ratherthanbuyingready-ground)
to give more flavour to the cake.

• 80mlgroundnut oil, plus extra
  tooilthetin


• 2 ripebananas,peeled


• 2 mediumfree-range eggs


• 80mlwholemilk


• 1 tspvanillabeanpasteorextract


• Finelygratedzest 1 orange


• 50graisins


• 100gwholemealspeltflour


• 1 roundedtspbicarbonateofsoda


• 100glightmuscovadosugar


• 70ggroundhazelnuts(seetip)


• 30ghazelnuts,coarselychopped


• Icing sugar to dust (optional)

YOU’LLALSONEED...

• 22cm/1.2litrenon-stickloaftin
  greasedwithoil,thebaselined
  withcompostablenon-stick
  baking paper; food processor

1 Heattheovento180°C/160°Cfan/
gas4.Coarselymashthebananas
in a medium bowl, then add the

100 deliciousmagazine.co.uk