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Delia's Banana and walnut loaf
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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°C, gas mark 4
Equipment: 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.
This recipe was first published in August 2013.