Delia's Banana & Walnut Loaf
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Ingredients
Banana & Walnut Loaf
taken from Delia's How To Cook - Book One
Serves 8
4 Medium size bananas approx 350g
175g Walnut
Pinch of Salt
1 Heaped teaspoon of baking powder
1 Teaspoon ground cinnamon
110g Plain flour
110g Wholemeal flour
1 Orange / zest
1 Lemon / zest
110g Butter / Softened
175g Dark brown sugar
2 large eggs
1 Tablespoon Demerara sugar
Going on a big walk tomorrow along the coast with a group of friends. I have to be at the station at 8.30am on a Sunday morning and be on the train for 1.5 hours before we get there, so I thought, there really is no better way to kill time than eating... besides... I hear food is the best way to bribe new friends. heh.
This recipe is taken from one of many Delia Smith's cook books. If you want a traditional recipe that tastes wonderfully like how your mother would make it and that's guaranteed to work, there really is no better chef to turn to.
Grease a 900g loaf tin and pre-heat your oven to 180 degrees C.
When the oven has preheated, spread the walnuts on a baking tray and dry toast them for 7-8 minutes in the oven. Once done, remove them from the oven, leave to cool for few minutes, then roughly chop them and leave them to the side.
In a small bowl, puree 3 of the bananas with a fork, and chop the other into 1cm thick chunks.
Place both the flour, salt, baking powder, and cinnamon into a sift and sift into a large mixing bowl.
Add the rest of the ingredients into the bowl, except the bananas and nuts, and use an electric hand whisk to combine the mixture thoroughly, to a smooth texture.
Lightly fold in the chopped banana and walnuts. You might need to add a drop of milk to help the mixture along. Get it to a consistency where the cake mix easily drops off the spoon when you give it a sharp tap on the side of the bowl.
Pour the mixture into the tin and level the top with a back of a spoon, and sprinkle on the Demerara sugar. Place the tin in the centre of the oven and bake for 1 1/4 to 1 1/2 hours, until the cake feels springy in the centre.
Remove the cake from the oven and let it cool in the tin for 5 minutes before turning it out onto a wire rack. Let it cool completely before serving or slicing, otherwise it is likely to just crumble!
ENJOY!
and vote Delia! ;)
hey thanks for the recipe! i've made it and tastes real good!! i used 3 eggs instead of 2 and 220g demerara sugar instead of brown sugar and i used vanilline baking powder. Ah, and i think that it would be better to use just half a lemon and half a orange zests, putting the whole zest made my cake too fruity, killed a little the banana flavor.