Banana & walnut loaf

This homely and wholesome cake is also light and moist, with the natural sweetness of sticky bananas and the warm toastiness of nuts

Prep:15 mins
Cook:1 hrs

Easy

Nutrition per serving

kcal 399
fat 20g
saturates 8g
carbs 53g
sugars 30g
fibre 2g
protein 6g
salt 0.54g

Ingredients

100g softened butter, plus a little extra for greasing
140g caster sugar
1 beaten egg
225g plain flour
2 tsp baking powder
4 very ripe bananas
85g chopped walnuts
50ml milk

Tip

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.

Method

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).