Thursday, 24 February 2011
7 oz butter, softened
7 oz dark brown soft sugar
4 large eggs, beaten
3 ripe bananas, broken into chunks
3 oz walnuts, chopped
7 oz self-raising flour (I'm using gluten free flour)
1/4 tsp salt
Pre-heat oven 180C. Grease and line an 8 inch cake tin with parchment paper.
In a large bowl, beat together the butter and sugar until pale and fluffy.
Gradually, beat in eggs and whisk in the bananas until smooth.
Using a large metal spoon, fold in the walnuts, salt and flour.
Spoon into the tin and bake for 50-55 minutes or until a skewer inserted in the middle comes out clean.
Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.