Banana walnut golden syrup loaf
Gorgeous when warm, this moist loaf is just the thing to have with a cup of tea.
We've come a long way from that soft, fluffy white loaf with the 'kissy-crust' of my childhood. Auckland and other New Zealand cities have fine artisan bakers producing a wide range of sourdoughs, complex seedy authentic slow-rise breads, and European-style rolls and loaves.
Given that, I wouldn't even think about baking bread; I prefer to bake cakes and long-keeping fruity loaves such as this sweet banana loaf. Make sure you buy freshly shelled walnuts, as even slightly stale nuts can be rancid and will spoil your efforts.
This recipe is from Lauraine Jacob's new cookbook, Everlasting Feast (Random House NZ $55).
- Preheat the oven to 180C. Prepare a 22cm x 12cm loaf tin by brushing the inside with melted butter then dusting it with flour.
- Put the softened butter into a cake mixer bowl with the K beater and beat until soft. Add the sugar(dark) and beat for 2 minutes. Add the golden syrup and eggs, one by one, beating continuously.
- Remove the bowl from the mixer and fold in the mashed banana. Sift the flour and gently combine mwith the batter. Add the walnuts.
- Tip the batter into the prepared tin. Bake for 55 minutes or until a cake skewer comes out cleanly when inserted into the middle of the loaf. Rest the loaf in the tin for about 10 minutes before turning out onto a rack.
- Serve in thin slices, which may be buttered, although the loaf is very moist and will keep in a tightly covered container for up to a week.