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
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.
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).