This homely and wholesome cake is also light and moist, with the natural sweetness of sticky bananas and the warm toastiness of nuts
Prep:15 mins
Cuts into 8 slices
100g softened butter, plus a little extra for greasing140g caster sugar1 beaten egg225g plain flour2 tsp baking powder4 very ripe bananas85g chopped walnuts50ml milk
STEP 1Heat oven to 180C/160C fan/gas 4. Grease a 2lb loaf tin with some butter and line the base with baking parchment, then grease this as well.STEP 2In a large bowl, mix together the butter, sugar and egg, then slowly mix in flour and baking powder. Peel, then mash the bananas. Now mix everything together, including the nuts.STEP 3Pour your mixture into the tin and bake for 1 hr, or until a skewer comes out clean. Allow the cake to cool on a wire rack before removing from the loaf tin. The loaf can now be wrapped tightly in cling film and kept for up to 2 days, or frozen for up to 1 month. Defrost and warm through before serving. Serve in thick slices topped with vanilla ice cream and drizzled with a little Easy chocolate sauce (see recipe, below).
