"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Nut Bread Recipe

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This recipe for Nut Bread, by , is from Globe Trotting, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ravi Patel


180g of Mixed Nuts (Hazelnuts, Brazil nuts and Walnuts)
4 Ripe Medium Bananas
120g Butter (room temp)
180g Soft Dark Brown sugar (Muscavado)
1 teaspoon of Vanilla extract
2 Large eggs or 3 small eggs.
Pinch of Salt
225g Wholemeal Flour
1 teaspoon of ground cinnamon
1 large teaspoon of baking powder
1 Large tablespoon of Mayonnaise

Preheat oven to 180 degrees C

Once preheated roast nuts for 6-8 minutes watching closely to ensure they donít burn. Once roasted, cool and place in a bag and roughly bruise and bash so there are small and large pieces.

Whip the sugar and the butter together until pale and add the vanilla essence.
Mash 3 of the bananas in a bowl using a fork and add this to the sugar and butter and beat in the eggs along with a pinch of salt.

Fold in the flour, baking powder and cinnamon.

When fully mixed, fold in a tablespoon of Mayonnaise and fold in the nuts and the remaining banana (chopped in finger tip chunks.)

Place the mixture into a greased and lined (with baking parchment) tin and bake in the centre of the oven for 75-90 minutes. Look at it after 50 minutes and if it is browning too quickly add a sheet of foil to the top.

Remove from the oven and leave to cool in the tin for 5 minutes before turning out to cool on a rack for 30-40 minutes.




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