A few days ago, I found myself in the same situation as the other week, where I had some rapidly ripening bananas to finish off one way or another. So, I had a flick through my trusty BBC Good Food book and found this recipe for banana and walnut teabread – not exactly a traditional Easter bake, but as my family doesn’t really ‘do’ Easter, that didn’t really matter!
As always, I had to slightly adapt the recipe according to what I actually had in. I didn’t have enough walnuts so only put two-thirds of what was required in the mix, and topped the teabread with chopped shelled pistachios instead of the remaining walnuts. I think it looks rather good this way, don’t you?
The mix was easy enough to knock up, but it seemed to take far longer to bake in the oven than the recipe suggests – around an hour and a half as opposed to 55 minutes. Still, it wasn’t burnt when I finally took it out, which was a very good sign!
All in all, this is a delicious, moist teabread with the right balance of flavours – the savoury walnut threatens to overwhelm at first, but then the sweet banana and sugar kick in at *just* the right moment to provide a rather agreeable treat to have with your afternoon cup of tea.