I have to confess that I don't know why cakes like this are called banana "bread". Are they meant to be served toasted or buttered rather than au nature? In any case, this one was not overly sweet and benefited from the sugary topping. It was also very rustic in appearance and flavour - not a bad thing at all. From the colour you would almost think it had been made using wholemeal flour, not white. It kept really well and if anything was better and even more moist a couple of days after baking. I might be tempted to add a little cinnamon or ginger to the mixture next time but all in all it's probably my favourite banana cake so far.
2 medium eggs
170g light soft brown sugar
80ml sunflower oil
3 smallish ripe bananas
170g plain flour
1 tsp bicarb
60g walnuts, roughly chopped
1-2 tblsp demerara sugar for sprinkling on top (optional)
Butter and line a 900g (2lb) loaf tin or use a paper liner. Preheat the oven to 180°C / 160° fan.
In a large bowl, whisk the sugar and eggs until pale and thick. Whisk in the oil and milk.
Add the peeled bananas and mash roughly with a potato masher or fork so that there are still some lumpy bits.
Add the bicarb to the flour and sift into the mixture in two halves, folding in each half. Then fold in the walnuts.
Pour the mixture into the prepared tin and sprinkle the demerara sugar on top. Bake for 60-70 minutes until done.
Cool in the tin for 10 minutes then transfer to a wire rack to finish cooling.
Cuts into 8-10 slices.