Mistral of Portsmouth - Banana Bread Recipe

Banana and Walnut Loaf

75 g soft margarine or very soft butter
110 g caster sugar
1 large egg, beaten
225 g plain flour
2 level teaspoons baking powder
4 medium bananas, peeled
grated rind of 1 orange
grated rind of 1 lemon
50 g walnuts, roughly chopped

Pre-heat the oven to 180°C (350°F)
A loaf tin, base measuring 9 x 19 cm, greased, with the base lined with greaseproof paper, also greased
Place the margarine, sugar and the beaten egg in a large mixing bowl, then sift in the flour and baking powder
In another bowl slice the bananas and mash them to a pulp with a fork
Use an electric mixer to whisk the sugar, fat, egg and flour together until they are thoroughly combined
Add the orange and lemon rinds, followed by the mashed bananas and chopped walnuts, and whisk again thoroughly
Transfer the mixture to the prepared tin and level the top off
Bake on the centre shelf of the oven for 50-55 mins, until the loaf is golden, well-risen and springs back when pressed with a finger
Leave to cool in the tin for 10 mins, then loosen around the edges and turn out onto a wire cooling tray to finish cooling

This cake is nice sliced and spread with butter