Method

Sugary nut crumble

1. Mix all the ingredients together in a bowl, breaking apart any treacle sugar clusters and set aside.

Batter

1. Preheat oven to 180°C. Line a 1,5 litre loaf tin with baking paper and grease lightly.
2. Beat eggs, treacle sugar, oil, buttermilk, vanilla and bananas together in a large mixing bowl using an electric beater until well combined.
3. In a separate bowl, sift dry ingredients together. Carefully fold dry ingredients into the wet mixture with a spatula, until no dry flour is visible. Take care not to overmix.
4. Spoon batter into loaf tin and sprinkle sugary nut crumble on top. Lightly press the mixture into the batter.
5. Bake for about 1 hour or until a cake tester or skewer comes out clean. Take care that the topping does not become too dark.
6. Allow banana bread to stand in the tin for a few minutes. Carefully remove from tin and allow to cool slightly on a cooling rack before slicing.
7. Serve warm or at room temperature with butter as a teatime treat.

Tips

1. Banana bread is a great way to use up overripe bananas – the riper the bananas, the sweeter the bread will be.