Banana & Walnut Bread
Food writer Lucy Jessop sneaks some delicious avocado goodness into a classic post-ride fix...
Ingredients (serves 10)
75g walnuts, roughly chopped
½ medium ripe avocado
(about 75g flesh)
125g light muscovado sugar
1 large egg
1 teaspoon vanilla extract
175g plain flour
2 teaspoons baking powder
3 ripe or overripe bananas (about 275–300g), roughly mashed
Preheat the oven to 180°C/ fan 160°C/gas mark 4. Line a non-stick 900g (2lb) loaf tin (21cm ~ 10cm ~ 7cm) with greaseproof paper. You can lightly grease with coconut oil if not using a non-stick tin.
Spread the walnuts out on a baking tray and bake for 5 minutes. Leave to cool, then roughly chop.
Meanwhile, put the avocado flesh, sugar, egg and vanilla extract into a food-processor. Whiz until smooth. Transfer to a large bowl.
Sift over the flour, baking powder and a pinch of salt. Whisk until combined, then whisk in most of the banana until smooth. Fold in the remaining banana and most of the toasted walnuts. Spoon into the prepared tin, scatter with the rest of the walnuts and place on a baking tray.
Bake for about 1 hour, or until a skewer inserted into the middle comes out clean. You may need to return it to the oven for 5–10 minutes if it still seems a bit sticky in the centre. Leave to cool in the tin for 15 minutes before transferring to a cooling rack to cool completely. The cake will keep in an airtight container for 3–4 days.
Whether you like it smooth, smashed, chunked or whole, author and foodie expert Lucy Jessop shows you how to add green goodness into every meal. Get her new book to discover everything avo-related, from fuel-up pastas and healthy bakes to energy bites. The Goodness of Avocado by Lucy Jessop (Kyle Books, RRP £9.99).