3-4 very soft bananas, medium to large, mashed with a fork
80 grams of butter
1 medium sized egg, lightly beaten
100 grams of muscovado sugar
2 tablespoons of desiccated coconut
1 teaspoon of baking powder
1 pinch of salt
1 teaspoon of Vanilla extract
1 tablespoon of dried lemon and orange peel, 1 dried date, 1 piece of candied ginger chopped into small pieces and all soaked for 3 hours in 2-3 tablespoons of a good tea (e.g rooibos, or black tea)
85 grams of chestnut flour and 85 grams of Swiss Dark flour, or any other Shipton Mill flour, these are approximate weights because it depends on the bananas used but for three to four bananas it tends to work fine.
Melt the butter over low heat, remove, stir in the mashed bananas, then add the egg, sugar, Vanilla and mix well. Sieve flour and baking poweder over mixture and gently fold in. Prepare a 26cm cake tin, pour in the mixture and bake for an hour at 180dC - depends on oven and how moist the mixture is.