Ingredients

• 3–4 very ripe bananas (about 325g/11½oz peeled weight)
• mashed using a fork
• 100g/3½oz soft light brown sugar
• 300g/10½oz self-raising flour
• 100g/3½oz sultanas
• 50g/1¾oz shelled pecan nuts
• chopped (optional)
• 1 tsp ground mixed spice
• 1 tsp baking powder
• 150ml/5fl oz sunflower oil
• plus extra for greasing

Directions

• Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base and sides of a 900g/2lb loaf tin with baking parchment.
• Put the mashed bananas in a large bowl and add the sugar
• flour
• sultanas
• pecan nuts (if using)
• mixed spice and baking powder.
• Mix lightly with a wooden spoon until roughly combined
• then add the oil and beat together well.
• Spoon the cake batter into the prepared tin and smooth the surface. Bake for 55–60 minutes
• or until a skewer inserted into the centre of the cake comes out a little moist
• but clean.
• Leave the cake to cool in the tin for 10 minutes
• then carefully turn out onto a wire rack and leave to cool for around an hour before serving.