As one of the original Food Heroes, Eric Lanlard has been serving up his sweet treats to P&O Cruises guests for years. It might be a little while longer until we can devour his signature afternoon tea, but this banana and roasted walnut loaf should keep you going. Eric likes his sliced and toasted, slathered in lashings of salted butter, and who’s to argue with a master pattisier?
140g unsalted butter, softened
140g golden caster sugar
2 large eggs
140g self-raising flour
1 tsp baking powder
2 overripe bananas, mashed, plus one ripe banana for decoration
100g roasted walnuts
2 tsp vanilla bean paste or extract
1 tbsp of apricot jam (heated with a splash of water)
1. Heat the oven to 180C/160C/gas 4.
2. Use butter to grease a loaf tin, then line the base and sides with baking paper.
3. Cream the softened butter and caster sugar together until light and fluffy, then slowly add 2 large beaten eggs with a little of the flour.
4. Fold in the remaining flour, add 1tsp baking powder, 2 mashed bananas, 2tsp of vanilla paste, and the roasted walnuts.
5. Pour the mixture into the loaf tin, garnish with a banana sliced lengthways, and bake for 30-35 mins until the skewer inserted into the centre comes out clean.
6. Remove from the oven and allow to cool in the tin for 10 minutes. Remove from tin and put it on a wire rack to cool fully, before brushing with a hot apricot jam glaze.