Nutty Banana & Cinnamon Loaf

Prep 10 minutes , cook 1 hour , serves 8-10

200g butter, at room temperature, cubed ¾ cup brown sugar

⅓ cup honey

2 large ripe bananas, roughly mashed or chopped

⅓ cup milk

1 free-range egg

1 free-range egg yolk

2 tsp pure vanilla extract or paste

1 tsp apple cider or white vinegar

¾ cup whole nuts (walnuts, pecans, almonds, brazils)

2 cups plain flour (gluten-free flour mix works well too)

1 tbsp ground cinnamon

2 tsp baking powder

½ tsp baking soda

½ tsp salt

Here’s a nice twist on a regular banana loaf — it’s a simple and delish way to use up those sad, saggy and spotty bananas sitting in your fruit bowl. The best part is, while it’s baking your kitchen will be filled with the warm aromas of cinnamon, buttery bananas and lightly toasted nuts.

Preheat the oven to 160C regular bake and set a rack in the centre of the oven. Line a loaf tin (about 23cm x 10cm) with baking paper so it sticks up over the sides a few centimetres.

Melt the butter, brown sugar and honey in a small saucepan over a medium-low heat, or microwave for 1 minute in a glass bowl. Stir to mix. Stir through the banana, milk, egg and yolk, vanilla and vinegar.

Finely chop the nuts (you can pulse them in a processor) and place in a large mixing bowl. Sift in the flour, cinnamon, baking powder, baking soda and salt. Stir to combine.

Pour in the banana mixture and stir until you have a smooth batter that’s evenly mixed. Scrape the mixture into the prepared tin.

Bake in the preheated oven for 1 hour, or until a skewer inserted into the centre comes out clean.

Leave to cool in the tin for 10 minutes, then turn out on to a wire rack. Serve warm or cold, with a smear of butter if you like.

Keeps in an airtight container at room temperature for a few days.

CHELSEA’S TIPS

For a dairy-free option, use ½ cup grapeseed oil in place of butter, and ⅓ cup coconut milk in place of milk.