Ingredients

• 100g margarine (4 oz)
• 175g brown sugar (6 oz)
• 2 ripe bananas, mashed
• 2 eggs
• 250g self-raising flour (8 oz)
• 50g chopped walnuts (2 oz)
• 1 tsp baking powder
• 1 tsp cinnamon
• 2 tbsp milk

Optional Topping

• Extra chopped walnuts

Method

1. Preheat the oven to 180°C (350°F).
2. Grease and line a 2 lb loaf tin.
3. In a large bowl, cream together the margarine and brown sugar until light and smooth.
4. Mash the bananas and add them to the mixture.
5. Beat in the eggs, one at a time.
6. Fold in the self-raising flour, baking powder, and cinnamon.
7. Stir in the milk and chopped walnuts.
8. Pour the mixture into the prepared loaf tin.
9. Sprinkle extra walnuts on top if desired.
10. Bake for approximately 1 hour, or until a skewer inserted into the centre comes out clean.
11. Allow to cool in the tin for a short time before transferring to a wire rack.

Serve once cooled and enjoy!

Tips

• Very ripe bananas give the best flavour and moisture.
• If the top starts browning too quickly, loosely cover with foil for the last 15–20 minutes of baking.
• The cake keeps well in an airtight container for 3–4 days.