Banana and Walnut Loaf
If I had a pound for every... goes the old cliche. So here it goes again. If only I had a pound for everyone who has praised this cake, rich pickings! Although it is made here with butter and lard, you could make it with spreadable butter.
This recipe is from Delia's Cakes
| 225g plain flour|
| 2 level teaspoons baking powder|
| 40g butter, at room temperature|
| 40g lard at room temperature|
| 1 large egg, beaten|
| 110g caster sugar|
| 4 medium bananas, peeled|
| 50g walnuts, roughly chopped|
| zest of 1 orange|
| zest of 1 lemon|
| 1 rounded tablespoon demerara sugar|
| Pre-heat the oven to 180°, gas mark 4|
|A Silverwood loaf tin (or a standard 2lb loaf tin), lined with a 2lb traditional loaf tin liner|
First sift the flour and baking powder into a roomy mixing bowl, lifting the sieve quite high to give the flour a good airing as it goes down, then add the butter, lard, egg and caster sugar.
Now, using an electric hand whisk, mix to combine all the ingredients for about one minute until you have a sandy texture.
Then in a separate bowl mash the bananas to a pulp with a large fork and briefly whisk them into the cake mixture.
Now fold in the chopped walnuts and orange and lemon zests.
Spoon the cake mixture into the prepared tin, level it off on top with the back of the spoon and sprinkle with the demerara sugar.
Bake on a lower shelf so the top of the tin is aligned with the centre of the oven for approximately 1 hour 10 minutes.
Leave the cake in the tin for 10 minutes, then turn it out onto a wire cooling rack.
Store in an airtight tin in its liner.
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