300 g Ripe bananas
15 ml Lemon juice
125 g Walnuts; shelled, chopped
75 g Unsalted butter
175 g Dark soft brown sugar
50 ml Walnut oil
1 ts Mixed spice
3 md Eggs
325 g Wholemeal bread flour
1 ts Bicarbonate of soda
Demerara or natural sugar
-crystals
Line the base and sides of a large, deep, 19 cm-long loaf tin or
similar with nonstick paper, and heat the oven to 180°C (160°C
fan-assisted)/350°F/gas mark 4. Peel the bananas and in a medium
bowl mash them and the lemon juice with a fork until smooth. Stir in
the walnuts and leave to one side.
In a saucepan, gently melt the butter, then tip it into a mixing bowl
with the sugar, oil, and spice. Add the eggs one at a time, beating
well after each addition, until everything is evenly combined.
Sift the wholemeal flour and soda into a bowl (pick out any bran
caught in the sieve and add to the flour in the bowl). Beat half the
sifted flour into the egg mixture, fold in the banana and walnut
mixture, then fold in the remaining flour gently.
Spoon the mix into the lined tin and smooth the top. Sprinkle some
demerara sugar over the top and bake for about 60-70 minutes, or
until a skewer poked in comes out barely clean.
