Banana & Walnut Loaf
Posted: Mon Feb 12, 2007 7:11 pm
Another easy one....
Ingredients:
6 medium bananas
6 oz (175 g) walnut pieces
pinch of salt
1 rounded teaspoon baking powder
1 level teaspoon ground cinnamon
4 oz (110 g) plain flour
4 oz (110 g) wholewheat flour
grated zest 1 orange
grated zest 1 lemon
4 oz (110 g) butter at room temperature
6 oz (175 g) soft dark brown sugar
2 large eggs at room temperature
For the topping:
1 level tablespoon demerara sugar
Directions:
1. Spread the nuts on a baking sheet and toast lightly in the oven for 7-8 minutes. Leave them to cool, then chop roughly.
2. Peel and mash 4 of the bananas to a purée with a fork, and peel and chop the other 2 into ½ inch (1 cm) chunks.
3. Sift the salt, baking powder, cinnamon and both the flours into a large mixing bowl.
4. add all the remaining ingredients (except the chopped banana and nuts) and, using an electric hand whisk, begin to beat the mixture, first on a slow speed for about half a minute, then increasing the speed to mix everything thoroughly and smoothly. Then lightly fold in the chopped banana and walnuts. You may need to add a drop of milk to give a mixture that drops easily off a spoon when you give it a sharp tap on the side of the bowl.
5. Next, pile the mixture into the tin, level the top with the back of a spoon and sprinkle on the demerara sugar. Bake in the centre of the oven for 1¼-1½ hours, until the cake feels springy in the centre. After that, remove it from the oven and let it cool for about 5 minutes before turning it out on to a wire tray. Then let it get completely cold before serving or transferring it to a cake tin.
Ingredients:
6 medium bananas
6 oz (175 g) walnut pieces
pinch of salt
1 rounded teaspoon baking powder
1 level teaspoon ground cinnamon
4 oz (110 g) plain flour
4 oz (110 g) wholewheat flour
grated zest 1 orange
grated zest 1 lemon
4 oz (110 g) butter at room temperature
6 oz (175 g) soft dark brown sugar
2 large eggs at room temperature
For the topping:
1 level tablespoon demerara sugar
Directions:
1. Spread the nuts on a baking sheet and toast lightly in the oven for 7-8 minutes. Leave them to cool, then chop roughly.
2. Peel and mash 4 of the bananas to a purée with a fork, and peel and chop the other 2 into ½ inch (1 cm) chunks.
3. Sift the salt, baking powder, cinnamon and both the flours into a large mixing bowl.
4. add all the remaining ingredients (except the chopped banana and nuts) and, using an electric hand whisk, begin to beat the mixture, first on a slow speed for about half a minute, then increasing the speed to mix everything thoroughly and smoothly. Then lightly fold in the chopped banana and walnuts. You may need to add a drop of milk to give a mixture that drops easily off a spoon when you give it a sharp tap on the side of the bowl.
5. Next, pile the mixture into the tin, level the top with the back of a spoon and sprinkle on the demerara sugar. Bake in the centre of the oven for 1¼-1½ hours, until the cake feels springy in the centre. After that, remove it from the oven and let it cool for about 5 minutes before turning it out on to a wire tray. Then let it get completely cold before serving or transferring it to a cake tin.
