I couldn’t wait to start baking again after Christmas.
But, not wanting to waste anything, I had to wait for all the Christmas goodies to be eaten. Unfortunately the biscuits and chocolates were so popular, the fruit bowl was neglected and I found we had 4 blackening bananas and a sad satsuma. to find a use for - a good reason to bake Banana Bread.
This recipe is good if you have a lot of old fruit as it uses four bananas. I also chopped up all the least favoured nuts that were rejected at the bottom of the selection after we’d eaten all the Brazils and almonds!
It’s adapted from All in one Banana and Walnut loaf from my old well loved Delia Smith’s Complete Cookery Course.
All in one Banana Bread
75g 3oz soft margarine or soft butter ( ¾ stick or ⅓ cup)
100g 4oz caster sugar (or any sugar you have) (½ cup)
1 large egg
225g 8oz plain flour (2 cups)
2 level teaspoon baking powder
grated rind of 1 orange (or old satsuma) and 1 lemon
30g 2oz nuts roughly chopped (½ cup)
- preheat oven gas mark 4, 350°F (180°C).
- line a 3½ x 7½ inch (9x19cm) loaf tin with baking parchment
- mash bananas in a bowl, grate over lemon and orange
- weigh butter, flour, sugar, baking powder and egg into bowl and beat (I use my Kenwood stand mixer). It will look very dry and not like cake mix.
- Add the banana and peel and chopped nuts and beat well.
- put the mixture in the tin and level the top
- bake 50-55 minutes on centre shelf until bread springs back when pressed. (I tested it with a skewer and needed 10 minutes more).Cool in tin 10 minutes then on a rack. Tastes great sliced and spread with butter.
PS I did my best to translate the UK weights into US volume. Let me know if it looks wrong. I cooked in oz and had a great result.