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1
Grease a 900g / 2lb loaf tin and line the bottom with parchment paper.
2
Preheat your oven to 170°C / 340°F / Gas mark 3.
3
In a small dish or bowl, mash up your ripe bananas.
4
In a large bowl, cream together the sugar and the butter, until light and creamy.
5
Add the mashed bananas, eggs, and vanilla extract to the large bowl and whisk for at least 2 minutes.
6
Mix all of the dry ingredients, that’s the spices, baking powder, baking soda, and salt in with the flour.
7
Sift the dry ingredients on to the wet batter, through a fine mesh sieve.
8
Gently fold the wet and dry together, do not over mix.
9
Add the chopped walnuts, and fold them in to the batter.
10
Transfer the batter to the prepared loaf tin, and even it out.
11
Sprinkle a little white or brown sugar over cake batter.
12
Place the tin in the preheated oven, and set your timer for 1 hour.
13
Check with a cocktail stick to see if it’s done, it the stick comes out clean, it’s done, if not, give it an extra 5 minutes.
14
Place the tin on a wire rack, and allow to cool for 15 minutes.
15
Remove the cake from the tin, it is now ready to slice and serve.
16
Enjoy.
Method
Ingredients
Dry ingredients:
230g / 8oz Selfraising flour
125g / 4½oz Granulated sugar
2g / ½tsp Baking powder
1g / ¼tsp Bicarbonate of soda / Baking soda
2g / ¼tsp Salt
2g / ½tsp Ground Ginger
2g / ½tsp Ground Cinnamon
2g / ½tsp Ground Nutmeg
90g / 3oz Chopped Walnuts
Wet ingredients:
3 medium size ripe bananas
2 Large eggs
115g / 4oz unsalted butter
1 tsp vanilla extract
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