So this is what happened to those two ripe bananas I told you about!
This recipe is an oldie but a goodie; I originally cut it out of a magazine years ago but gradually adapted it to my own preferred variation.
It’s pretty flexible to you can also adapt it, use chopped brazil or pine nuts if preferred, but it’s super moist, lovely with a cup of tea, and for me, a fail safe recipe.
2 small ripe bananas mashed
4oz butter, softened
4oz light muscovado sugar
2 small eggs, lightly beaten
4oz pecan nuts roughly chopped
6oz self raising flour
2 tablespoon milk
1 tablespoon maple syrup
1 tablespoon demerara sugar
1. Pre heat the oven to Gas Mark 4 and line the base of a 2lb loaf tin with greaseproof paper.
2. Cream butter and sugar until light and fluffy. You can use a cake mixer but I just do it old school with a wooden spoon.
3. Gradually beat in eggs, then stir in half of the nuts, the milk and maple syrup
4. Sift in flour then fold in gently with a metal spoon. Or the wooden one if you can’t be arsed.
5. Pour the mixture into the tin, level off then sprinkle with remaining nuts and demerara sugar.
6. Bake for around an hour until skewer inserted into the middle of the cake comes out clean.
7. Serve either on its own or spread with good quality butter.
Especially lovely on a snowy day, with a nice mug of tea and a movie on the box!