Banana and Walnut Loaf Cake

Use ripe bananas for the best flavour – it does not matter if they are black on the outside! Recipe from AGA Demonstrator Dawn Roads. 

Banana bread loaf

1 x 450/500g loaf tin (1 lb loaf tin), buttered and lines with baking parchment
 
115g (4 oz) butter

115g (4 oz) sugar

2 ripe bananas, mashed

115g (4 oz) self raising flour

½ tsp baking powder

1 egg, beaten

85g (3 oz) wholemeal flour

55g (2 oz) walnuts, chopped
 

1. Cream the butter and sugar together until soft and fluffy. Mix in the mashed banana. Fold in the self raising flour, baking powder and egg, then the wholemeal flour and the walnuts. Turn into a well-greased 450g (1lb) loaf tin, such as the small AGA Loaf Tin.

2. Cook on the grid shelf on the floor of the baking oven for 50-60 minutes.

AGA R5 2 oven: Cook on the grid shelf on the floor of the roasting oven with the cold plain shelf on the second runners down, until risen and set, about 40 minutes, then transfer to the simmering oven for 20-30 minutes until completely cooked.

Rayburn: Cook just below the centre of the oven set at 180°C for about 50 minutes

Conventional oven:  Cook in the centre of the oven at 180ºC, fan oven 160°C, Gas Mark 4 for about 50 minutes.

3. Check the cake is cooked by inserting a skewer into the centre of the loaf cake, if it comes out clean the cake is done,  Cool for 15 minutes then remove from the tin and cool on a rack.  Cut into slices.

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