2 medium eggs
170g light brown sugar
80ml sunflower oil
3 small ripe or black bananas
170g plain cake or pastry flour
1 tsp bicarbonate of soda
60g walnuts, chopped
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.