Banana and Walnut Loaf
By: Anonymous
Published: Sunday, December 6, 2009 - 12:23am

Ingredients




4 mediums bananas (approximately 350 g)
(175 g) walnut pieces
1 pch salt
1 teaspoon x rounded  baking powder
1 teaspoon ground cinnamon
110 grams ) plain flour
110 grams ) wholewheat flour
grated zest I orange
grated zest 1 lemon
110 grams ) butter at room temperature
175 grams ) soft dark brown sugar
2 lrg eggs at room temperature
1 tablespoon demerara sugar
900 grams loaf tin lightly buttered

Preparation

1 Preheat the oven to gas mark 4/350F/180C. 2 Begin as soon as the oven has pre heated by spreading the nuts out on a baking sheet and toasting them lightly in the oven for 7 to 8 minutes use a timer so that you dont forget them. 3 After that remove them from the oven to a chopping board let them cool briefly then chop them fairly roughly. 4 In a bowl peel and mash 3 of the bananas to a puree with a fork and peel and chop the other one into 10mm chunks. 5 Take a large mixing bowl and sift the salt baking powder cinnamon and both the flours into it holding the sieve up high to give it a good airing then adding the bran thats left in the sieve. 6 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. 7 Lightly fold in the chopped banana and walnuts. 8 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. 9 Pile the mixture into the tin level the top with the back of a spoon and sprinkle on the demerara sugar. 10 Bake in the centre of the oven for 1 1/4 to 1 1/2 hours until the cake feels springy in the centre. 11 Remove it from the oven and let it cool for about 5 minutes before turning it out on to a wire tray. 12 Let it get completely cold before serving or transferring it to a cake tin. 13 Serves 8