Lots of you have asked, so here is the Banana Loaf recipe. It’s a fail safe Delia!
It can be gluten and dairy free if you substitute. I use Arla lactose free butter and Marks and Spencer’s gluten free flour. This recipe called for plain flour but I only had SR so used that and it was fine.
I also doubled everything as I only had a large loaf tin. The recipe said you need a 9 x 19cm tin.
Preheat the oven to Gas Mark 4, 180 degrees
Grease your tin, and fully line it with greaseproof paper
you will need:
3oz / 75g very soft butter
4oz /110g castor sugar
8oz /225g plain flour
2 level teaspoons baking powder (but not if you are using GF SR obvs)
1 large beaten egg
4 medium mashed bananas
grated rind of 1 orange
grated rind of 1 lemon
2 oz /50g roughly chopped walnuts
Place the butter and sugar and beaten egg in a large mixing bowl. Sift in the flour (& baking powder) Using your mixer, whisk everything together until thoroughly combined. Don’t worry if it looks a bit dry at this point.
Next, add the orange and lemon rinds followed by the bananas and walnuts. Whisk thoroughly. (note for GF – if it still seems really dry, whisk in another egg. GF flour seems much drier than normal flour)
Transfer in to the prepared loaf tin and level the top off.
Bake in the middle of the oven for about 50 mins until the loaf is golden, well risen and springs back when pressed with your finger. (note for Aga cookers – I usually put the timer on for half an hour, and then cover the loaf with tin foil, as it browns really fast – or use the cold flat shelf thingy above it)
Leave to cool in the loaf tin for a few mins and turn out on to a baking tray.
It’s yummy sliced and spread with butter, if it lasts that long!
Enjoy and thanks for reading !