I’m sitting under a blanket. I’m quite cold even though the weather is extremely mild. 13°C in December is unusual even for Ireland. From time to time I try to convince a cat, that he shouldn’t be on the table. After a few months of training most of the times it’s enough if I clap my hands or raise my voice, although I still need to do it every 10 minutes, but you know baby steps. He is just bored as his brother is sleeping on the radiator.
I’m still in a baking mood. I bake so much more than I should. I will exercise as soon as I finish this post, I promise, but it’s not my fault that those banana were screaming “make a banana bread”. I gave it Christmasy twist adding spices and cranberries. I love the addition of cranberries, as it gives this tangy something and it looks pretty.
Recipe adapted from Nigel Slater recipe
For 20cm x 12cm loaf tin
- 75g walnuts or hazelnuts
- 175g unsalted butter, softened
- 175g light muscovado sugar
- 2 eggs
- 170g plain flour
- 1 1/2 teaspoon baking powder
- 3/4 tsp cinnamon
- 1/2 tsp cardamom
- pinch of ground cloves
- 2 very ripe bananas, mashed
- 1 cup of fresh cranberries
Preheat the oven to 170°C/150°C fan.
Grease a tin and dust it with rice flour or semolina.
Toast walnuts/hazelnuts in the oven. Once they cool down a little try to remove their skins.
Grind them quite finely. Set aside.
Beat the butter with sugar until light and fluffy.
Add one egg at a time and mix until fully incorporate before adding the next egg.
Mix in ground walnuts/hazelnuts, flour, baking powder and spices.
Add in mashed bananas and mix until well incorporated.
Fold in cranberries.
Pour the batter into the prepared tin.
Bake for 60-70 minutes or until cooked when tested with a skewer.