My Nanna Towgood has been making this loaf bread for over 40 years, and its a family favorite–moist, flavorful, and just the right amount of sweetness. You may substitute chocolate chips for the walnuts if you desire.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
In a blender, combine milk, eggs, oil, sugar, banana pieces, and vanilla extract. Process until smooth. In a large bowl, sift together all the flour, cinnamon, baking powder, baking soda, and salt. Add banana mixture to dry ingredients. Mix well. Stir in nuts. Pour batter into prepared pan.
Bake in preheated oven for 55 to 60 minutes until golden brown, an a toothpick inserted into center of the loaf comes out clean.
Per Serving: 286 calories; protein 4.5g; carbohydrates 37.9g; fat 13.5g; cholesterol 31.4mg; sodium 182.2mg.
The best flavour of the flour could make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal dough , which doesn’t always getting bigger as well as clear bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then clear it off the next day.