Banana, Walnut and Sultana Bread

Hello Dear Reader,

As I mentioned yesterday, I have been on a mission to clear out my freezer of little bits and bobs I froze down to prevent waste. I had 2 lots of mashed frozen bananas, the first one went in yesterday’s recipe of Banana, Date and Chocolate Loaf and the other lot went into this superb Banana, Walnut and Sultana Bread. I say bread because it is a yeasted bread instead of a cake like bread. I have to tell you it is just wonderful, fresh or toasted. It has a light soft texture and an almost caramel-y flavour due to the sultanas and the subtle sweetness of the bananas. I made a free form loaf but you could pop it into a bread tin to give it more of a cafe style look, once it is sliced. 

I have been having this delicious bread, toasted, with home made peanut butter and sliced banana on top for morning tea, it is altogether delicious. I used my Thermomix to knead the dough but it could easily be made by hand or a bread maker. If using the Thermomix add the roasted walnuts and sultanas in the last minute of kneading so they don’t get smashed to smithereens. 

This is how I made it-

Ingredients for Banana, Walnut and Sultana Bread, clockwise from centre top-
3 teaspoons of instant dried yeast, 3 1/2 cups of bread flour, 2 tablespoons of brown sugar, 2 teaspoons of ground cinnamon, 1 teaspoon of salt, 40 grams of butter, melted, 1/2 cup of sultana's, 3/4 cup of milk, warmed, 1/2 cup of walnuts, roasted in the oven for 10 minutes and 2 large or 3 small, mashed bananas. (Mix the flour, brown sugar, cinnamon and salt together to evenly disperse everything)

In the bowl of the TM add the yeast and warm (not hot) milk, mix on speed 2 for 1 minute

Let sit for 10 minutes or so until nicely bubbled and frothy

Now add the flour, brown sugar, cinnamon and salt mixture and the mashed bananas, knead for 5 minutes

Place the sultanas and roasted walnuts around the MC (measuring cup) on the lid

Then remove the MC and let the sultanas and walnut gently fall into the dough, using the movement of the TM, for the last minute of kneading

The dough will be slightly sticky but coming away from the TM bowl after 6 minutes of kneading

Transfer to an oiled bowl, cover with a damp tea towel and let rise in a warm spot for 1 hour

By this time it will be doubled in size

Scrape onto a floured surface and stretch out into a long oval shape

Roll dough up from the short end into a tight loaf, tucking the ends under 

Slash with panache and brush with milk

Let it rise again for about 30 minutes, then bake in a 200 C oven for 10 minutes before lowering temperature to 180 C for the last 20 minutes of baking

I love this loaf, it is not too sweet and is wonderful sliced fresh or toasted, it is full of goodness and your kitchen will smell divine. Make it today.

Have a lovely day,

1 comment

  1. Looks delicious! Just the right sort of weather now for a slice of a warm loaf with melting butter on top. Mmm ... Meg:)


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