adapted from recipe by Waitrose
100g butter or margarine, softened
175g runny honey
2 eggs, beaten
2 large, ripe bananas, roughly chopped
½ tsp cinnamon
225g self-raising flour
50g chopped walnut pieces
50g chopped brazil nuts (or more walnuts, hazelnuts or pecans)
Preheat oven to 180c.
Lightly grease a 1kg loaf tin and line base and ends with a long strip of baking parchment.
Place the butter, honey, eggs, bananas, cinnamon and flour in a food processor and blend until smooth. Alternatively, beat by hand with wooden spoon.
Add the nuts, pulse/mix until just combined.
Pour the mixture into the prepared baking tin and smooth the top.
Bake 35-40 minutes until a toothpick inserted in the centre comes out clean and the bread is golden and well risen.
Allow loaf to cool in the tin for 10 minutes before turning out onto cooling rack.
Delicious served warm or cold, spread with butter 🙂
This will keep for 4-5 days if stored in airtight container.