Perfect for using up bananas. Ripe bananas are best for this as they give the most flavour - it doesn't matter if they are black on the outside! Recipe courtesy of AGA Specialist Dawn Roads.
1 x 450/500g loaf tin (1 lb loaf tin), buttered and lined with baking parchment
115g softened butter or baking spread
115g golden caster sugar
2 ripe bananas, mashed
200g self raising whole meal flour
1 egg, beaten
Grated zest of 1 lemon
60g walnuts, chopped
1. Place the butter, sugar, bananas, flour, egg, lemon zest and walnuts into a large basin and beat until all the ingredients are mixed together. Turn into the prepared loaf tin.
2. Cook in the main oven on the oven grid shelf, just below the centre of the oven, set at 180°C for about 50-55 minutes
3. Check the cake is cooked by inserting a skewer into the centre of the loaf cake, if it comes out clean the cake is done. Allow to cool for 15 minutes, then remove from the tin and further cool on a wire rack.
