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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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).

RECIPE TIPS
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.

Recipe from Good Food magazine, May 2010

Goes well with

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