At Coombe – The Melba Estate, our recipe for Fig, Banana and Walnut Bread is one of our Executive Chef, Tony Milton’s, favourites – it’s so easy and delicious and never lasts long!
Ingredients:
– 300 gm Self Raising Flour
– 1 Tsp Bicarb Soda
– ¼ Tsp Salt
– 2 Eggs slightly beaten
– 125 gm Butter
– 90gm Brown Sugar
– 3 Ripe Bananas
– 160 gm Chopped Dried Figs
– 100gm Walnuts
– 2 Lemons Zested
– 100ml Milk
Method:
Preheat oven to 175 degrees. Lightly grease a loaf tin.
Sift the flour, bicarb soda and salt into a large mixing bowl.
Mash the bananas, then add the figs, walnuts and lemon zest.
Cream the butter and sugar until creamy and light in colour.
Add the banana mix to the creamed butter and sugar, then add the dry ingredients alternately with the milk and eggs.
Pour the batter into the loaf tin.
Bake for 12 minutes at 175 degrees then reduce the temperature to 160 degrees and cook for a further 15 to 20 minutes until golden brown and cooked through.
Test the loaf to see if it is cooked by inserting a skewer and when it comes out clean, it’s ready!
Ms Chinoiserie Says: The figs and walnuts are such a lovely addition to the banana; with a hint of lemon, I think this could be my new favourite!!
About Coombe – The Melba Estate: With seating for up to 150 people in the historic clock tower restaurant, our seven acres of landscaped gardens offer a variety of locations to personalise your ceremony and photographs to suit the style, season and size of your wedding.
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