Nutty Banana Bread with Raisin Butter
125 g very soft butter
250 ml castor sugar
2 jumbo eggs
3 mashed bananas
500 ml cake flour
2.5 ml salt
5 ml bicarbonate of soda
100 g Safar Walnuts
a little extra flour
250 g soft butter
90 ml castor sugar (or to taste)
seeds of half a vanilla pod (or to taste)
180 ml Safari Seedless Raisins (or more, if you like)
Beat together the butter and sugar until light. Add the eggs and whisk well. Add the bananas and beat. Sift in the flour with the salt and bicarbonate of soda and mix until combined. Don’t over-work your dough.
Chop half of the walnuts and sprinkle with a little flour. Fold into the dough.
Pour the mixture into a loaf tin that’s been sprayed with non-stick spray and smooth the top. Push the remaining walnuts into the top of the bread.
Bake in the oven preheated to 180º C for 45 minutes or until a skewer inserted into the centre comes out clean.
Meanwhile, make the Raisin Butter. Mix together the butter, castor sugar and vanilla seeds until combined. Stir in the raisins and set aside.
When the bread is baked, remove from the pan, slice and serve warm with the Raisin Butter.
Makes 1 bread