Banana, rum and walnut tea loaf
"This is the cake we eat at teatime, when the kids come home from school, or on a wintry Sunday afternoon. It really is simplicity itself to prepare and cook, combining old favourites like dates and walnuts with a generous slug of rum. The result is a moist, richly moreish cake."
- Phil Vickery
- 95 mins
- Serves 8
Ingredients
- 150g (5oz) stoned dates, roughly chopped
- finely grated zest and juice of a lemon
- 1tsp bicarbonate of soda
- 2 medium bananas (approx. 150g (5oz), lightly mashed with a fork)
- 1tbsp dark rum
- 85g (3oz) butter
- 55g (2oz) dark brown soft sugar
- 170g tube Carnation Condensed Milk
- 2 large eggs, beaten
- 225g (8oz) self raising flour
- 1tsp baking powder
- 115g (4oz) walnut pieces
You will also need:
- A greased and base lined 900g (2lb) loaf tin
Method
- Preheat the oven to 170ºC, 325ºF, Gas Mark 3.
- Place the dates in a small bowl along with the lemon zest and juice, bicarbonate of soda and 2 tbsp boiling water. Stir well and leave to cool, then add the bananas and rum.
- In a large bowl, whisk together the butter, sugar and condensed milk until smooth. Gradually mix in the eggs, then the banana, rum and date mixture. Sift over the flour and baking powder and then mix in. Reserve a small handful of the walnuts and stir the remainder into the cake mixture.
- Transfer the cake mix to the prepared tin, sprinkle over the reserved walnuts and bake for about 1 hour 15 minutes or until a skewer comes out clean when inserted into the middle of the cake.
- Leave in the tin to cool for about 15 minutes, then turn out onto a wire rack. Delicious spread with butter.
A typical serving contains
-
Calories
- 481
- 24%
-
Sugars
- 40.2g
- 45%
-
Fats
- 22.6g
- 32%
-
Saturates
- 8.1g
- 40%
-
Salt
- 1.0g
- 16%
of an adult's guideline daily amount*
* GDAs are guidelines. Personal requirements vary
depending on age, gender, weight and activity levels.