Banana bread

• 4 dl wheat flour

• 4 ripe bananas

• 1.5 dl walnuts, chopped

• 120 gr room temperature unsalted butter

• 1.5 dl brown sugar

• 1 dl Muscovado sugar

• 2 eggs

• 1 tsp baking soda

• ½ tsp salt

1. Set the oven to 170 degrees. Grease a sponge cake tin, 1.5 liters. Lightly flour the edges of the mold and cover the bottom with baking paper so the cake does not stick.

2. Sift wheat flour, bicarbonate and salt into a bowl.

3. Mash the bananas in a separate bowl.

4. Whisk butter and the sugars fluffily in another bowl. Whisk down 1 egg at a time. Add the mashed bananas and the dry ingredients together with the walnuts. Stir to a smooth batter.

5. Distribute the batter evenly in the mold and bake in the middle of the oven for 40-45 minutes. Try with a stick that the cake is baked through. Let the cake cool in the mold for 10 minutes.