Queenstown and Tower Junction
100ml Kernelz Walnut Oil
100g butter (softened and cut into small pieces)
1 cup brown sugar (you can also try date sugar)
1 tbsp vanilla extract
2 large pastured eggs (raised in a pasture, not just free range)
3 large ripe bananas
1/2 cup of greek yogurt (optional, but adds a nice moistness)
1&1/2 cups of whole wheat flour (or unbleached white if you like)
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
100g dark chocolate (chopped fine - and use 70%)
1 cup of walnut pieces
for the topping
2 tbsp butter (softened)
2 tbsp raw sugar
1/2 cup walnuts (raw)
1. Preheat your oven to 180 ̊C.
2. In a large mixing bowl, add the walnut oil, butter pieces, brown sugar and vanilla. Using a mixer or a blender, cream these together until, well, creamed.
3. Adding one egg at a time, blend into the wet mix. Next, blend in two of the bananas (and the yogurt if you have it).
5. In a sieve, put the flour, baking soda, baking powder, salt, cinnamon and nut- meg and slowly add to the wet mix on a slower blending speed. You can sift the dry ingredients straight in as you bled, or sift them into another bowl and then spoon the flour into the wet mix while blending. Blend until just combined as over blending it will cause the bread to go dry.
6. Stir in the chocolate bits and walnut pieces with a large wooden spoon.
7. Line a loaf tin with baking paper and pour the banana bread mix into the tin. Take the third banana and break it into 3 cm (1 inch) chunks and using a spoon, push them down into the batter.
8. For the topping, first scatter the walnuts over the top of the batter. Next, in a small bowl, press the raw sugar into the cold butter with your fingers creating small sugary balls. When all the sugar is combined with the butter, scatter over the top of the loaf and place in the oven for 50 minutes. The loaf is cooked when you can place a butter knife or wooden skewer into the center and have it come out clean. There may be a bit of chocolate or banana on the knife, which is fine - you’re checking to see if the knife has any uncooked batter on it.
To serve, let the loaf cool for about 10 minutes and cut into unbelievably large slices for which you and your friends will be very glad about.
Tip: You can slice this loaf (after it cools) and freeze it, taking out pieces as you want to toast, fry or simply thaw and eat. It remains fresh for about four days out of the fridge and a week in the fridge.