Banana Orange Loaf

 

 

For the best banana flavor and a really good, moist texture, make sure the bananas are very ripe.

 

INGREDIENTS:

Makes 1 loaf

 

90g/ 3 ½ oz/ generous ¾ cup wholemeal plain flour

90g/ 3 ½ oz/ generous ¾ cup plain flour

5ml/ 1tsp baking powder

5ml/ 1 tsp ground mixed spice

45ml/ 3 tbsp flaked hazelnuts, toasted

2 large ripe bananas

1 egg

30ml/ 2 tbsp sunflower oil

30ml/ 2 tbsp clear honey

Finely grated rind and juice of 1 small orange

4 orange slices, halved

10ml/ 2tsp icing sugar

 

PROCEDURE:

1. Preheat the oven to 180°C/ 350°F/ Gas 4. Brush 1 liter/ 1 ¾ pint/ 4 cup loaf tin with sunflower oil and line the base with non-stick baking paper.
   
2. Sift the flours with the baking powder and spice into a bowl.
   
3. Stir the hazel nuts into the dry ingredients. Peel and mash the bananas. Beat in the egg, oil, honey and the orange rind and juice. Stir evenly into the dry ingredients.
   
4. Spoon into the prepared tin and smooth the top. Bake for 40-45 minutes, or until firm and golden brown. Turn out and cool on a wire rack.
   
5. Sprinkle the orange slices with the icing sugar and grill until golden. Use to decorate the cake.
   

 

TIP:

IF YOU PLAN TO KEEP THE LOAF FOR MORE THAN TWO OR THREE DAYS, OMIT THE ORANGE SLICES. BRUSH THE CAKE WITH HONEY AND SPRINKLE WITH FLAKED HAZELNUTS.