Baking ingredients
- 3 large bananas - ripe
- 112 g unsalted butter - softened
- 85 g caster sugar
- 85 g light brown muscovado sugar
- 3 medium eggs - lightly beaten
- 1 teaspoon vanilla extract
- 225 g self-raising flour - sifted
- 50 g walnuts - chopped
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Instructions
Baking Instructions:
Step 1
Pre-heat the oven to 180°C/350°F/gas mark 4.
Step 2
Grease and line a 20cm deep sided round cake tin with greaseproof paper.
Step 3
Mash the bananas in a bowl with a fork until smooth.
Step 4
Cream the unsalted butter, caster sugar and light brown muscovado sugar together until light and fluffy.
Step 5
Add the beaten egg a little at a time, slowing the beating speed when adding, then increasing in between to incorporate, using all the egg. Add 1 teaspoon of vanilla extract.
Step 6
Combine the mixture with the mashed banana together, the fold in the sifted self-raising flour and chopped walnuts carefully with a spatula.
Step 7
Turn into the prepared cake tin and bake for 40 minutes, then lower the temperature to 150°C/300°F/gas mark 2 for a further 30 minutes.
Step 8
Remove from the oven when baked and leave to cool in the tin before removing.
