Banana, Apricot and Walnut Loaf
This delicious recipe comes from Jackie Jones, wife of Pete Jones, landlord of the Queens Head, Eynsham.
When Jackie first made the loaf for the ex deli, she said the bananas could not be too ripe! This advice is the making of the loaf, the riper the bananas the better the flavour and the keeping quality. If possible keep the loaf for a day or two before eating, quite a challenge!
I have just changed one ingredient from Jackie’s recipe. Walnuts have been substituted for the original pecan nuts, mainly because the cost of pecans has become exorbitant.
200g self raising flour
1/2 tsp salt
150g caster sugar
100g dried, ready to eat, apricots (cut into thin strips)
50g walnuts (coarsely chopped)
400g very ripe bananas, weighed with skin on
2 large eggs
- Grease and line the bottom of a loaf tin (22.5cm, by 12.5cm by 7.5cm approx.)
- Preheat oven to 180C / 350F / Gas 4.
- Rub the flour, sugar, salt and butter together to form fine bread crumbs.
- Add dried fruit and nuts, and mix together.
- Mash the bananas, beat the eggs and mix together.
- Combine the flour and fruit mixture with the banana and egg mixture. Using a metal spoon, mix together thoroughly but gently.
- Pour into the prepared tin and place in the oven for approx 1 hour (until a skewer comes out clean).
- Allow to cool for around 30 minutes and then turn onto cooling rack until completely cool.
This loaf keeps for a week in an airtight tin, it also freezes really well.