Banana & Walnut Loaf

Sylvia got stuck into baking during the first UK lockdown in March 2020, using recipes that she baked with her mother and later on as a young mother with two children. One of her favourite loaf recipes was for banana bread so here is a great recipe (thanks to Delia Smith) that she has adapted for a banana and walnut loaf. Sylvia recalls her mother telling her about the banana rationing following the end of second World War so a banana loaf was a particular luxury during the mid to late fifties.

Ingredients

3oz/75g soft butter or margarine
3oz/75g caster sugar
1 large egg, beaten
2-3 drops Lemon essential oil
2-3 drops Wild Orange essential oil
8oz/225g plain flour
2 level teaspoons baking powder
4 ripe medium bananas
2oz/50g roughly chopped walnuts

Method

Pre heat the oven to Gas Mark 4, 180 C, 160 Fan oven.

Grease and line a loaf tin (8.5 cm x 19cm) with baking parchment.

Cream the butter, sugar and beaten egg in a large bowl and sift in the flour and baking powder.

Mash the four bananas in a separate bowl. Using an electric mixer, whisk the butter, sugar and flour together until they are thoroughly combined.

Next, add the essential oils, followed by the mashed bananas and chopped walnuts and mix again until combined. Pour into the prepared loaf tin and level the top. Bake in the centre of the oven for 50-55 mins until golden and well risen. Allow the cake to cool in the tin for 10 minutes then turn onto a wire cooling tray to finish cooling.

Serve in thick slices with some ice cream for a delicious treat.

The Verdict

Sylvia says:

“I am partial to a loaf cake, particularly if there are nuts and bananas in it. It's an easy all in one cake mix and something children could help with. I love this sliced and served with butter”.