Chicken bald back

[The Dogmother]

This delicious recipe is part way between a cake and bread in texture, I eat it sliced with butter on. It’s especially delicious warm from the oven.

 

130g salted butter at room temperature plus extra for greasing

150g soft brown sugar

2 medium eggs beaten

100g hazelnuts chopped (I used ones from my tree)

3 large very ripe bananas mashed

240g strong white flour

1 tbsp baking powder

½ tsp grated nutmeg

pinch of salt

pinch of freshly ground black pepper

1 tsp vanilla extract

 

Grease a 2lb (1kg) loaf tin with butter and line the base with greaseproof paper. Preheat the oven to 175C fan/gas 3½ (add 10C-20C for non-fan ovens).

 

Cream the butter and sugar in a large bowl until fluffy and pale in colour.

 

Add the eggs in three stages, whisking well after each addition. Add the hazelnuts and bananas to the mixture.

 

Sift the flour and baking powder on to the mixture and add the nutmeg, salt and pepper. Pour in the vanilla extract and gently fold everything together until all the ingredients are just incorporated.

 

Transfer the mixture to the loaf tin and bake in the middle of the oven for 50-55 minutes. After this time, test it is cooked by inserting a skewer at the centre of the sponge and if it comes out clean and dry it is ready.

 

Turn out the loaf on to a wire rack to cool and enjoy a slice with your afternoon tea.

 

This is the photo from the recipe, mine looked a little moister and more spongey than that