As part of their royal tour, the Duke and Duchess of Sussex had afternoon tea with a family of fifth-generation farmers in Dubbo and Meghan baked a fresh loaf of banana bread in the Admiralty House kitchens to bring as a gift.
“The Duchess of Sussex’s version of banana bread is a triumph,” says Frances.
“I love that she’s added chocolate chips and a hint of ginger, which I’m sure our Aussie ginger farmers would be applauding.”
“The Australian Women’s Weekly Test Kitchen has nailed the perfect banana bread recipe and to emulate the Duchess of Sussex, stir through 2 tablespoons of finely chopped crystallised ginger (or 1 to 2 teaspoons of ground ginger) and ⅓ cup dark chocolate chips into the batter.”
Prep and cook time: 1 hour 15 minutes
Serves 8
INGREDIENTS
– 125g (4oz) butter, softened
– 1 cup (220g) firmly packed brown sugar
– 1 teaspoon vanilla extract
– 2 eggs
– 1½ cups (400g) mashed ripe banana
– ¼ cup (60ml) maple syrup
– 1⅔ cups (250g) plain (all-purpose) flour
– 1 teaspoon baking powder
– 1 teaspoon bicarbonate of soda (baking soda)
– 1 teaspoon ground cinnamon
– ¼ teaspoon salt flakes
– ½ cup (25g) coarsely chopped roasted walnuts
– 2 tablespoons of finely chopped crystallised ginger (or 1 to 2 teaspoons of ground ginger)
– ⅓ cup dark chocolate chips
METHOD
1) Preheat oven to 160°C/325°F. Grease a 13cm x 26cm (5¼in x 10½in), 2-litre (8-cup) loaf pan; line with baking paper.
2) Beat butter, sugar and vanilla in a medium bowl with an electric mixer until paler and fluffy. Beat in eggs, one at a time, until just combined, then mashed banana and maple syrup.
3) Sift over flour, baking powder, soda, cinnamon and salt. Add the walnuts, chocolate chips and ginger and stir with a large spoon until combined.
4) Spoon into pan; smooth the surface. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Leave in pan for 10 minutes before turning, top-side up, onto a wire rack to cool.
The duchess also took along the perfect accompaniment – a tin of Fortnum and Mason ‘Royal Blend’ tea.
In this classic Royal Blend notes of Flowery Pekoe from Ceylon uplift the maltier Assam to create a very traditional cup of tea. First blended for King Edward in 1902, Fortnum’s Royal Blend has been popular ever since for its smooth, honey-like flavour.