In my house, only my dad and I like banana loaf, so I had never made it before. But we had two brown-looking bananas and I’d wanted to make it ever since I tasted my friend’s amazing version at uni, so I dug out the trusty Delia’s ‘Complete Cookery Course’ and got to work! Although the original recipe called for four bananas, it worked OK with two, and her addition of citrus zest was a nice touch, and made it different to any I’ve had before. It was a really easy recipe, too – practically an all-in-one! Because this is a fairly old recipe, the weights are in ounces first, with grams after, so I used the imperial weights but I’ve given both below.
3 oz (75g) butter or margarine
4 oz (110g) caster sugar
1 egg, beaten
8 oz (225g) plain flour
2 teaspoons baking powder
4 ripe bananas (but I only used 2 and it was fine)
Zest of 1 orange and 1 lemon
Optionally, 2 oz (50g) walnuts (but I left these out)
– Preheat the oven to 180c; grease a 1lb loaf tin (3.5 x 7.5 inch base / 9 x 19 cm) and line the base.
– Place the margarine, sugar and eggs in a mixing bowl, then sift over the flour and baking powder. Mix with an electric whisk until well-combined – the mixture was quite dry but it didn’t matter.
– In a separate bowl, mash the bananas with a fork.
– Add the mashed banana, orange and lemon zest and walnuts (if using) to the mixing bowl and whisk again thoroughly.
– Transfer the mixture to the loaf tin and bake for 50-55 minutes until it is golden and well risen.
– Slice and eat. My dad has it with butter but I just eat it plain!