Kiara Axelson's Oupa's Nutty Banana Bread Recipe

Kiara’s Oupa’s Banana Bread / Photos by Kathy Pitout Photography

“My grandfather is the person who got me into the kitchen, and I wouldn’t be here today if it wasn’t for him. I’m sure The Witness readers will enjoy the sentiment that goes with the same banana-bread recipe he and I have used for a decade. It’s what brought my grandfather and I together and I hope it will do the same for you – and the special people in your life.”

— Kiara Axelson

"Kiara's Oupa's Nutty Banana Bread"

Makes 1 x 20cm Loaf of Banana Bread

Ingredients:

• 1/2 Cup Salted Butter

• 1 Cup White Sugar

• 5 Large, Ripe Bananas -mashed

• 2 Large Eggs, beaten

• 2 Cups Champagne Valley Cake Flour

• Pinch of Oryx Fine Salt

• 1 Level Teaspoon of Bicarbonate of Soda

• 1/4 Cup Lukewarm Water

• 1 Heaped Teaspoon of Baking Powder

• 1 Cup Chopped Pecan Nuts

Method:

1. Preheat oven to 175°C.

2. Cream butter and sugar.

3. Add mashed bananas and beat well.

4. Add beaten eggs to banana mixture.

5. Sift flour and salt in a separate bowl.

6. Dissolve the bicarbonate of soda in 1/4 cup of lukewarm water.

7. Add the flour and salt as well as the dissolved bicarbonate of soda to the banana mixture and mix well.

8. Add the baking powder and mix.

9. Chop pecan nuts and add it to the mixture.

10. Line a 20cm bread tin with grease proof paper.

11. Bake in the oven for 60-70 minutes.