Candied walnut banana bread
For the candied walnuts
- 450 g (4½ cups) whole walnuts
- 2 egg whites
- 1 tsp. vanilla
- 2 tbsp. water
- 250 ml (1 cup) Langnese Golden Clear Honey
- 2 tsp. cinnamon
- ¼ tsp. nutmeg
- ¼ tsp. cloves
For the banana bread
- 210g (1½ cups) flour
- 250ml (1 cup) Langnese Golden Clear Honey
- 125ml (½ cup) melted butter
- 110g plain yogurt
- 2 ripe bananas, mashed
- 2 eggs
- 1 tsp. vanilla extract
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. cinnamon
For the candied walnuts: Preheat the oven to 150°C and line a baking sheet with parchment paper.
Whisk together the egg whites, water and vanilla in a medium bowl. Add the walnuts and stir thoroughly to ensure all the walnuts are coated well.
In a separate bowl, mix together the honey, cinnamon, nutmeg and cloves. Using a rubber spatula, add the walnuts to the honey mixture and stir to fully coat the walnuts. Using the spatula, spread the walnuts evenly onto the parchment paper.
Place in the oven for about 45 minutes, stirring every 15 minutes or so. Let it cool and set aside.
For the banana bread: Preheat the oven to 175°C and grease a 23x13 cm loaf tin.
Mash the bananas in a small bowl and set aside. In a separate bowl or stand mixer, blend together the butter and honey. Add the eggs, vanilla and bananas.
In a separate bowl, mix together the flour, baking soda, salt and cinnamon. Add slowly to the banana mixture until smooth. Add the plain yogurt, and gently fold in the candied walnuts.
Spread the butter evenly into the loaf tin, and let it bake in the oven for about 45-60 minutes.
Remove from the oven and let the bread cool for 15 minutes before cutting.