You will need the following:-
A 2lb loaf tin (which is best greased and / or lined).
100g of butter.
140g of caster sugar (I use golden caster).
1 egg.
225g of plain flour.
2 tsp of baking powder.
4 ripe bananas (mashed- yes I know there's only 3 in the photo, -
my very ripe 'nanas weren't looking too photogenic!).
85g of chopped walnuts (I just buy walnut pieces because I'm lazy!).
50mls of milk.
I find the easiest way for me to bake is to measure out everything into bowls (pink being optional!) and that way I can check that I have everything I need before starting the baking process.
You will also need a mixer with a K or paddle attachment, or alternatively you can mix everything by hand, but I don't have the patience or arm muscles for that so I used my trusty mixer.
Firstly you need to preheat your oven to 180c, I have a fan oven so I lessened this slightly to avoid over cooking the loaf cake.
I added the butter and sugar to the bowl of my mixer and creamed them together for a couple of minutes.
Next, add the egg and continue to mix until it's all combined.
It doesn't particularly change in texture, until you add the milk.
Next you need to add the milk and again, mix until thoroughly combined. Then add gradually add the flour and baking powder ( I mix the two together in the same bowl so add them together).
Continue to mix until everything has come together and looks somewhat like this.
Finally, you fold in the walnuts and ensure that the bowl has been scraped down.
Now all you need to do is pour your mixture into the loaf tin and bake in the oven for 1 hour or until a skewer comes out clean.
Once cooked, allow the loaf to cool in it's tin on a wire cooling rack.
Don't be surprised if the loaf collapses slightly during the cooling process. It's dense with bananas so it's not going to be light at fluffy like a sponge cake, so don't be shocked if it does drop.
Now is you're fastidious about calories and fat, here are the loaf's credentials; per serving 399 kcalories, protein 6g, carbohydrate 53g, fat 20 g, saturated fat 8g, fibre 2g, sugar 30g, salt 0.54 g.
The loaf should be stored in clingfilm for up to 2 days, or alternatively it can be frozen but use within 1 month.
Happy baking!