Ingredients

2 medium eggs

170g light brown sugar

80ml sunflower oil

80ml milk

3 small ripe or black bananas

170g plain cake or pastry flour

1 tsp bicarbonate of soda

60g walnuts, chopped

Method

Preheat oven to 160 C fan oven / 180 C electric oven. Butter a 22cm/1.3 litre non stick loaf tin and line the base with baking paper. Whisk the eggs and sugar in a large bowl until pale and thick. Blend in the oil and the milk, then add the whole bananas and coarsely mash and break them up.

Sift and fold in the flour and bicarbonate of soda in two goes, and then fold in the walnuts.

Transfer the mixture to the prepared tin and back for 60 – 70 minutes until golden and risen and skewer inserted into the centre comes out clean. Run a knife around the edge of the cake and leave to stand for 10 minutes, then turn out onto a wire rack to cool. You can give it a dusting of icing sugar before serving if you wish.