Warm Sunday morning bread..

...perfect for rainy Queensland winter weather!

Banana & Walnut Bread - makes: 1 loaf

300g (2 cups) self-raising flour

70g (1/3 cup, firmly packed) brown sugar

100g walnuts, coarsley chopped (I cheat & buy the crumbed variety)

1 tsp bicarbonate of soda

2 eggs, lightly whisked

250ml (1 cup) milk

1 cup (about 3 med. sized) Cavendish bananas, mashed

Preheat oven to 180degC. Line the base and sides of a 6cm-deep, 20 x 10cm loaf pan with non-stick baking paper. Sift the flour into a large bowl. Add the sugar, walnuts and bicarbonate of soda and stir to combine. Add the egg, milk and banana and gently fold until well combined.

Spoon the mixture into the lined pan. Bake in oven for 45 minutes or until a skewer inserted into the centre comes out clean. Set aside to cool completely. Cut the bread into slices to serve - either toast or dust with icing sugar.

Keeps up to 3-4 days in an airtight container and the flavours best develop this way or you can freeze in sliced portions.

Recipe found in The Sunday Mail, Queensland.   Photo: Brett Stevens.