This is a great way to use up any over ripe bananas you may have in your fruit bowl at the end of the week.
- 2 very ripe large bananas
- 150g of chopped walnuts (can be omitted if you have a nut allergy)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 2 eggs
- 50g butter
- 225g flour
Set the oven to 180 degrees celsius. Grease a loaf tin and line with greaseproof paper. Mash the bananas very well. Then add the vanilla essence, butter and eggs. Use a electric whisk to beat well for about five minutes. Sift the flour and add to the mixture and add the baking powder. Finally add the walnuts. Spoon the mixture into the prepared tin. Cook for around an hour. A skewer should come out clean when inserted if the cake is ready. Remove from the tin immediately and cool on a wire rack. The cake will last for a week in an air tight container.