- 100g softened butter, plus a little extra for greasing
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 140g caster sugar
- 1 beaten egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 225g plain flour
- 2 tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 4 very ripe bananas
Probably the best known, most popular tropical fruit, their name probably derives from the…
- 85g chopped walnuts
Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…
- 50ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
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Heat 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.
In 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.
Pour 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).
Easy chocolate sauce
Chop 300g plain chocolate and melt in a bowl set over a pan of simmering water with 1 tbsp butter. Warm 300ml double cream and 75ml milk in a heavy-based pan, pour onto the chocolate and stir to combine. Serve warm in a jug for pouring over.