Banana bread is the best way to use up overripe bananas: a soft, fragrant, nutty tea loaf you stir together in a single bowl without a machine. Rewarding for beginners too.
1. Preheat the oven to 175 °C and line a loaf tin with baking paper.
2. Mash the 4 ripe bananas smooth with a fork.
3. Cream the 100 g soft butter with the 150 g sugar, then work in the 2 eggs one at a time.
4. Stir in the banana purée.
5. Sift over the 250 g wheat flour, the 1 teaspoon baking powder and the 1 teaspoon cinnamon and fold together gently.
6. Finally stir in the 80 g ground walnuts, pour into the tin and bake for 50-55 minutes. Check with a skewer: if the toothpick comes out dry, it is done.
Tip: The riper and more spotted the banana, the sweeter and more fragrant the cake will be.
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