Cooking Guides

Whiz-Bang Walnut Banana Bread

Sweet, sweet camping sustenance…

My love affair with banana bread has lasted longer than any real relationship I’ve had. I’m okay with that. When I turn up to dinner parties, picnics – or in this case, a canoeing weekend on the lake –people are happy to see me. It’s too often the case that people leave home for the weekend and have dry bread, muesli bars and meat to eat with nothing fun to snack on in between. I’m going to share my recipe with you, fair Unsealed 4X4 readers, because I want to share with you the joys of sinking your teeth into the warm, dense-yet-fluffy heaven that is banana bread. Toast it and spread butter on it, and you’ll transcend to peak camping bliss.

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Ingredients

*Fun fact: ingredients are usually listed in size or order of importance, but I’m going to list them in what order you need them for this one … it just makes good sense.

  • 3/4 cup sugar
  • 125g butter, softened
  • 1 tbsp water
  • 2 eggs
  • 3 bananas, mashed
  • 1 tsp vanilla
  • 1 3/4 cup self-raising flour
  • 1 tsp bicarb soda
  • 3 tbsp milk
  • 1/2 cup chopped walnuts (they’re optional but you’d be crazy not to add them!)

Method

  1. Preheat oven (be it a fire, convection at home or propane oven in your RV) to 180°C **
  2. In a large mixing bowl, whisk together sugar, butter and water. Whisk until you can whisk no more – that’s my secret. Have the butter as soft as possible but not melted. Making sure the butter and sugar are well combined makes for a really nice fluffy cake/bread
  3. Beat in eggs, one at a time until well combined
  4. Gradually add mashed banana and vanilla
  5. In a small bowl or cup, combine bicarb soda and milk thoroughly
  6. Alternate whisking in the flour and bicarb soda/milk mixture until all ingredients are well combined
  7. Stir the chopped walnuts through the mixture and in a greased cast iron camp oven, pour cake batter, ensuring it’s level
  8. Bake for 40 mins or until a knife inserted into the bread comes out clean

** If cooking on an open fire, put the lid on the camp oven, with 8-10 coals on top to ensure even cooking

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