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    Delia's Banana and walnut loaf

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    Delia's Banana and walnut loaf

    • Preparation time: 15 minutes
    • Cooking time: 70 minutes
    • Total time: 85, plus cooling


    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.

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    Recipe from Delia's Cakes published by Hodder and Stoughton 2013
. © Delia Smith 2013 

    To watch this recipe video, click here

    See also: Delia's Very Fruity Irish Tea Cake

    For more information about Delia's online cookery school go to www.deliaonline.com 



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