Delia's Banana & Walnut Loaf Recipe

Delia's Banana & Walnut Loaf


Banana & Walnut Loaf

taken from Delia's How To Cook - Book One

Serves 8

  • 4 Medium size bananas approx 350g

  • 175g Walnut

  • Pinch of Salt

  • 1 Heaped teaspoon of baking powder

  • 1 Teaspoon ground cinnamon

  • 110g Plain flour

  • 110g Wholemeal flour

  • 1 Orange / zest

  • 1 Lemon / zest

  • 110g Butter / Softened

  • 175g Dark brown sugar

  • 2 large eggs

  • 1 Tablespoon Demerara sugar

How to make Delia's Banana & Walnut Loaf

Going on a big walk tomorrow along the coast with a group of friends. I have to be at the station at 8.30am on a Sunday morning and be on the train for 1.5 hours before we get there, so I thought, there really is no better way to kill time than eating... besides... I hear food is the best way to bribe new friends. heh.

This recipe is taken from one of many Delia Smith's cook books. If you want a traditional recipe that tastes wonderfully like how your mother would make it and that's guaranteed to work, there really is no better chef to turn to.

  1. Grease a 900g loaf tin and pre-heat your oven to 180 degrees C.

  2. When the oven has preheated, spread the walnuts on a baking tray and dry toast them for 7-8 minutes in the oven. Once done, remove them from the oven, leave to cool for few minutes, then roughly chop them and leave them to the side.

  3. In a small bowl, puree 3 of the bananas with a fork, and chop the other into 1cm thick chunks.

  4. Place both the flour, salt, baking powder, and cinnamon into a sift and sift into a large mixing bowl.

  5. Add the rest of the ingredients into the bowl, except the bananas and nuts, and use an electric hand whisk to combine the mixture thoroughly, to a smooth texture.

  6. Lightly fold in the chopped banana and walnuts. You might need to add a drop of milk to help the mixture along. Get it to a consistency where the cake mix easily drops off the spoon when you give it a sharp tap on the side of the bowl.

  7. Pour the mixture into the tin and level the top with a back of a spoon, and sprinkle on the Demerara sugar. Place the tin in the centre of the oven and bake for 1 1/4 to 1 1/2 hours, until the cake feels springy in the centre.

  8. Remove the cake from the oven and let it cool in the tin for 5 minutes before turning it out onto a wire rack. Let it cool completely before serving or slicing, otherwise it is likely to just crumble!


and vote Delia! ;)

  • noisefuel
    noisefuel says

    hey thanks for the recipe! i've made it and tastes real good!! i used 3 eggs instead of 2 and 220g demerara sugar instead of brown sugar and i used vanilline baking powder. Ah, and i think that it would be better to use just half a lemon and half a orange zests, putting the whole zest made my cake too fruity, killed a little the banana flavor.

  • dubow
    dubow says

    oh good, glad you like it! :) I am sure Delia would be pleased. heh. I kinda liked the zesty taste though, but I guess that's down to personal preference. ;)

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