Banana Bread Recipe from Dunowen House
Ingredients:
150g light muscovado sugar
85g butter, softened to room temperature
2 large free-range eggs
3 medium-ripe bananas, mashed
250g self-raising flour
1/4 grated nutmeg
40g chopped walnuts, pecans or pistachios
Method
1. Preheat oven to 180 C / Gas mark 4. Butter & line a 2lb loaf tin.
2. Cream sugar & butter together in a bowl then add eggs in one by one, mixing between each addition.
3. Stir in mashed bananas, sift in the flour & nutmeg then add in the nuts, if using. Once well combined, tip into a prepared loaf tin and bake for approx 1 hour. It is ready when a skewer inserted into middle comes out clean.
4. Remove to a wire rack & allow to cool in tin for 20 - 30 mins before turning out to cool completely before cutting. Eat as is or toasted the next day with butter (if there is any left!!).
Banana Bread Recipe from Barberstown Castle:
Ingredients
For 2 x 2lb Terrine
*500 g x Banana Ripped
*500 g x Flour
*500 g x Sugar
*6 x Eggs
*15 g x Baking Powder
*250 g x unsalted soft Butter
*1 x Lemon Zest
*Vanilla & Rum
*2 x 2 lb Terrine
Method
*Grease 2 tins of 2lb. lay a sheet of grease proof paper at the bottom.
*In the mixing bowl mix Banana, sugar. When well mixed add the flour & baking powder, then the butter in small cube.
*Add the egg one by one.
*At the end add the zest of lemon, Vanilla extract & a good dash of Rum
*Cook for 35 minutes at 175 C, then turn down to 158 C for 25 minutes