There's something extremely comforting about banana bread, wouldn't you agree? The same can be said about freesias. The scent of both of these, either separately or together, fills me with a restless yearning, an expectation of wholesomeness, of the promise of summer, and of something more, perhaps of hope, I think.
This recipe is a little concoction I came up with recently and it's a real goody. I love mixing wholemeal flour in with normal flour in almost everything I bake - pancakes, bread and cakes. I feel it adds more substance to what I'm creating and of course it makes for a healthier option. So feel free to substitute it with normal flour if wholemeal isn't your thing, it works just as well.
Recipe after the jump.
185g white flour
185g wholemeal flour
1 handful chopped walnuts
6 ripe bananas (mashed)
1 tsp vanilla essence
2 heaped tsps baking powder
1. Mix the mashed bananas, sugar, vanilla, eggs and butter.
2. Add the dry ingredients and mix, but don't overmix. This stops the gluten from being worked out of the flour and keeps the bread moist.
3. Pour the batter in a greased non-stick rectangular cake tin and bake in a preheated oven at 180°C for between 1 hour and 1 hour 15 minutes.