Banana Bread

Hope you’ve all had a lovely Easter! We’ve started the marathon of bank holidays so get cooking with some lovely spring lamb or maybe some cuts for the barbecue. Stop by the farm shop for a yarn with our butchers who’ll advise you on the best cuts for roasting, grilling, frying or bunging on the barbecue! If you don’t happen to live near the farm shop, then you can order online and even speak to one of our butchers before you order, just to make sure you get exactly the right thing! The Deli counter is packed with some fabulous Cornish cheeses as well as some well known British favourites such as Cropwell Bishop and Montgomery’s Cheddar. It is also well stocked with homemade salads, pies and quiches.
So come on in and stock up, or visit to place your order online with delivery across mainland UK.

Now for something completely different…

If you feel inspired to bake something nice and happen to have a couple of bananas lurking in the fruit bowl that are rather on the spotty side, you can’t fail with this lovely Banana Bread recipe…

    100g/4oz Butter, softened
    140g5oz light muscovado sugar
    2 eggs, lightly beaten
    100g/4oz walnuts, chopped
    2 ripe bananas, mashed
    2 tablespoons of milk
    225g/8oz self-raising flour
    1tsp cinnamon
    a generous grating of nutmeg
    zest of 1 large orange
    a scattering of whole almonds

Preheat your oven to 180˚c/fan oven 160˚c or top oven of an Aga (and keep an eye on it!)
Butter and line a 2lb loaf tin. Cream the butter and sugar, then add the eggs. Fold in the walnuts, milk, mashed bananas, orange zest. Then add the flour, cinnamon and nutmeg and stir well. Spoon into the loaf tin, dot the top with the whole almonds and bake for around 55-60 minutes. Turn out onto a wire rack to cool, I find the cooling process is helped along by chipping bits off the loaf and eating whilst still warm!


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