Here's a light banana and walnut bread recipe to try on a cosy autumn afternoon:
As the Great British Bake Off heats up on C4, many people have been inspired to spend time in the kitchen baking their own creations.
If you’ve got the baking buzz this season, you’re in luck.
The team at Donegal Rapeseed Oil have shared their easy peasy Banana and Walnut Bread recipe for DW readers to try at home.
Make the most of your ripened bananas and fill your home with warm sweet bread smells with this handy recipe created by Instagram baker Niamh McAteer @curly_hairedfreak, as featured in Donegal Rapeseed Oil’s Charity Cook Book.
Banana & Walnut Bread
COOK TIME 45 MINUTES
PREP TIME 20 MINUTES
- 2 ripe bananas
- 1 tsp bicarbonate of soda
- ½ cup natural yoghurt
- ¼ cup Donegal Rapeseed Oil
- ¾ cup light brown sugar
- 1 egg
- 1 tsp vanilla
- 1 cup plain flour
- ½ cup whole wheat flour
- ½ tsp cinnamon
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup chopped walnuts
Line and grease a 1lb loaf tin.
Mash bananas, add the yogurt and bicarbonate of soda and let sit – you will see the mixture froth up, this will give the bread a light texture.
Whisk together the Donegal Rapeseed Oil, sugar, egg and vanilla.
Sift the flours, baking powder, cinnamon and salt.
Add the yogurt mix and sugar mix to the flours and stir until just combined, then stir in the walnuts.
Tip into the lined and greased tin.
Bake at 180°c for 40 to 45 minutes.
Allow to cool and enjoy!
This recipe features in ‘Cooking with Donegal Rapeseed Oil’, launched in October 2017. Recipes in the book are kindly donated by Ireland’s top chefs, restaurants, foodies and food companies, with Donegal Rapeseed Oil featuring as a key ingredient.
Sale proceeds go to The Alzheimer Society, The Good and New Cancer Bus and the Shalom Center for Conflict Resolution. The book is €14.95 and available to buy in local retailers and online at donegalrapeseedoil.ie.