Ottolenghi’s Banana Bread
Ottolenghi’s Banana Bread
Course: Recipes, Dessert, TreatINGREDIENTS
180g pecans and walnuts – I do 50:50
3 large bananas, mashed
275g brown sugar
3 medium sized, free-range eggs
1/2 tsp salt
140ml whole milk
70ml olive oil
275g flour (try with Spelt flour for something different)
1 tsp bicarbonate of soda
2 tsp baking powder
Directions
- Toast the nuts in an oven – watch like a hawk, you don’t want them to burn. Roughly chop or break up with your hands.
- Preheat the oven to 170 C.
- Put the bananas, sugar and eggs in a large bowl and beat. Add in the salt, then the milk and finally the oil.
- Sift the flour together with the bicarbonate of soda and baking powder, and then add into the banana mixture.
- Beat for a few minutes until everything is incorporated.
Fold in the nuts. Pour the mix into a well buttered and floured loaf tin. - Bake for 1hr and 10 minutes or until golden brown and cooked through.
- When serving, cut a generous slice. Toast. Spread tahini on and then top with honey.
Serve with:
- tahini and raw honey.
Shop the Ingredients
