Apple and banana walnut bread
Apple, banana and walnut bread
In total, it takes just under 1 1/2 hours to make this delicious cake. I know everyone refers to these as ‘breads’ but just because they’re baked in a loaf tin doesn’t change the fact that they’re sweet enough to be more like cake than bread
Another blogger from the US sent me the recipe for apple bread and I’ve based my recipe on that, adding bananas and walnuts in the process. However, most of the measurements are in cups. If you want to try the original recipe, click here.
This is a GREAT teatime cake because it combines both the moistness of the apple bread with a separate crunchy topping. It’s lovely eaten cold or hot and really doesn’t need anything else to go with it other than a big mug of tea or coffee.
For the ‘bread’
1 large apple, peeled, de-seeded and cut into 1cm cubes or larger chunks if you like
1 banana, peeled and cut into similar sized pieces as the apple
1/2 cup of chopped walnuts
1/2 cup melted butter (125ml of melted butter)
2 large eggs
1 1/4 teaspoon baking soda
1 teaspoon vanilla essence
1/2 teaspoon almond extract (if you don’t like almonds, leave it out)
1 teaspoon salt
1 1/2 teaspoons cinnamon
1 1/2 cups plain flour
1 cup castor sugar
For the crunchy topping
1/2 cup plain flour
Half if a 1/3 cup castor sugar (brown sugar would work well too)
1 teaspoon cinnamon
3 tablespoons butter (I used 60 grams of butter)
Making the bread
Preheat oven to 180 degrees celsius and grease/line a loaf pan. Sift the flour and baking soda and leave in a bowl to one side.
In a large mixing bowl, beat the eggs with an electric mixer on high until fluffy. Add the melted butter and beat until combined.
Add the vanilla, almond, salt and 1 teaspoon cinnamon. Beat until thoroughly mixed.
Add the sugar and keep beating.
Turn the mixer to a lower seating a gradually add the flour and blend until smooth. The batter will be very thick, as long as it’s not clumpy, you’re fine!
Turn the mixer off and switch to a wooden spoon or spatula.
Put your cut cubes apples, banana and walnut into Mix this thoroughly into your cake mix.
You might think you haven’t made enough cake mix but that’s normal.
Spoon your cake mixture into your loaf tin and leave it aside while you make the topping.
Making the topping
Combine all the ingredients for your topping and rub the butter into the flour and sugar. They may not resemble the usual coarse breadcrumbs and make be a little tackier because of the butter. Don’t worry as they’ll work just fine.
Evenly spread your topping mixture over the top of your bread.
Pop this into the oven and bake on the centre shelf for an hour.
When you remove this from the oven, you’ll be rewarded with a beautifully risen loaf and your kitchen should be draped in a blanket of appley perfume.
Do let your cake cool for at least 5 minutes before you move it to a rack to cool down. It’s a bit tricky to cut when it’s still warm so if you want perfect slices, let it go cold before you cut.
Only thing left for you to do is to make a brew and try not to finish all of this bread in a day. It’s very, very moreish!