> Recipes > Banana bread

Banana and walnut bread with a lime drizzle

by Karen Burns-Booth
Banana and walnut bread with a lime drizzle

Banana and walnut bread with a lime drizzle

PT1H30M

Why not try?

Banana bread, even the name is warm and cosy, for me it conjures up images of school lunch boxes, afternoon treats at my grandparents old scrubbed pine table and family picnics, it’s homely, as well as cheap and cheerful, a proper tasty little number!

I make banana bread regularly, using my mum’s adapted recipe from an old Be-Ro cookbook; it’s a fail-safe recipe and one that the whole family loves. Banana bread also falls into that peculiar category of being a quick bread that can be eaten for breakfast, as well as afternoon tea etc. I remember enjoying it with a plate of fried flying fish when I was on holiday in Barbados.

Today’s recipe for Banana and walnut bread with a lime drizzle is based on an existing recipe but I’ve notched it up a bit and poured a deliciously tangy lime syrup over the bread once baked, for an extra taste sensation and to make the bread even moister.

The banana bread still has walnuts, I think you need them for the texture as well as the taste, and I have also added a teaspoon of mixed spice for a warm spicy aroma and flavour; you can add cinnamon too, if you are not a lover of mixed spice, which also works very well.

I hope you enjoy the recipe which is shared below, and don’t forget to use light brown sugar for an extra toffee-like flavour which is perfect with the added bananas and walnuts. Banana bread also freezes well, so you can make a couple of loaves in one go, and freeze one for later delectation!

Ingredients

Metric

Imperial

1
Preheat the oven to 180°C/gas mark 4. Grease and line 2 x 1lb (450g) loaf tins with butter and baking paper
2
Mix together the flour, bicarbonate of soda, mixed spice and salt in a large mixing bowl
3
Cream the butter and sugar together until pale and fluffy, then add the beaten eggs and flour mixture alternately, mixing well between each addition
4
Stir in the mashed bananas and walnuts, and mix well
5
Spoon the mixture into the prepared tins and bake in preheated oven for 1 ¼ hours, or until well risen and dark golden brown
6
Meanwhile, place the lime zest, juice and sugar into small pan and heat until the sugar has dissolved; prick the loaves all over with a skewer and pour the lime syrup over both loaves whilst still in the tin
7
After 5-10 minutes, remove the loaves from the tins and cool them on a wire rack before serving in thick slices
banana bread
 

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

 

Comments ()

Banana and walnut bread with a lime drizzle

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...