Banana Loaf
If you've got any bananas that have gone just too soft to eat, or have just too many of them, and wish to satisfy your sweet tooth for a bit, then this is the perfect recipe for you.
You will need:
3 ounces of soft margarine (75g)
4 ounces of caster sugar (110g)
1 large egg, beaten
The grated rind of 1 lemon
The grated rind of 1 orange
8 ounces of plain flour (225g)
2 level teaspoons of baking powder
4 medium bananas, peeled
2 ounces of walnuts (50g) or nut of your choice, roughly chopped
If you don't have the rind of 1 lemon and 1 orange, you can use candied mixed peel, which I actually prefer. If you use mixed peel, use a good handful.
First you should pre-heat the oven to 350F (180C). Whilst the oven is heating, grease a loaf tin (measuring 8.5 by 19 cm) and line the base with greaseproof paper. Then grease the paper.
Place the margarine, sugar and the beaten egg in a large mixing bowl, then sift in the flour and baking powder. In another bowl or on a plate, slice the bananas and mash them with a fork until they're a pulp.
Next, use an electric mixer to whisk the sugar, fat (margarine) and flour together until they are thoroughly combined — don't worry if the mixture looks quite dry at this stage.
Now add the orange and lemon rinds, followed by the mashed bananas and chopped walnuts, and whisk again thoroughly. Then, transfer the mixture to the prepared tin and level the top off.
Bake on the centre shelf of the oven for 50-55 minutes, until the loaf is golden and well-risen. Leave to cool in the tin for 10 minutes, then loosen around the edges and turn out onto a wire cooling tray to finish cooling.
This is nice eaten while warm (don't eat it straight away though because it is still too hot and it will crumble readily) or cold, with butter or without. One ounce of caution though: It will disappear quickly!