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A fantastic way to use up bananas that have over ripened. The cake is great with a cup of tea or warmed with a scoop of vanilla ice cream.

100g/4oz butter, softened
140g/5oz light muscovado sugar
2 eggs, lightly beaten
75g/3oz chopped hazelnuts (optional but I think they add a nice crunch)
2 ripe bananas
2 tbsp milk
225g/8oz self-raising flour

Preheat the oven to 180°C/350°F/Gas mark 4 (Fan oven 160°C/320°F) and grease and line a 18cm/7″ cake tin.
I did the following in a food processor but you can just mix the ingredients in step by step in a bowl if you don’t have a food processor. Cream the sugar and butter together and then add the eggs. Fold the nuts, bananas and milk into the mixture (you may need to mash the bananas up beforehand if they are not over ripe). Now fold the flour in.
Spoon into the lined cake tin and bake for about an hour until risen. Leave to cool for 10 minutes then turn out, remove the paper and cool.