A scrumptious cake, very easy to make and nice to hand out at teatime or with coffee, If you are not worried about the calories, it is even more delicious spread with butter.
Preheat the oven to 350F, 180?c, Gasmark 4, and grease a 1-pound loaf tin.
Cream the butter and sugar; add the eggs (beaten) and the walnuts and banana and mix well gently so as not to break up the walnuts too much.
Sift the flour, salt, and baking powder together, fold into the butter mix, and mix well.
Put into 1-pound greased loaf tin and bake for approx 1? hours, test by inserting a warm dry skewer into the centre of the loaf. If it comes out clean, the loaf is ready.
Turn the loaf out of the tin onto a wire cooling rack, and allow it to cool before slicing.
This recipe is a family favourite and it is great for using over ripe bananas when your bananas are over ripe, you can put them in the freezer until you are ready to use them.
Grandma Glen used to make this and the family loved it, Maureen now makes it and it is still the best.
We still have Grandma's original hand written recipe but we suspect that the recipe was passed down from great aunt Iza
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|Serving Size: 1 Serving (180g)|
|Recipe Makes: 8|
|Calories from Fat: 287 (52%)|
|Amt Per Serving||% DV|
|Total Fat 31.9g||43 %|
|Saturated Fat 16.7g||84 %|
|Monounsaturated Fat 9g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 325.3mg||100 %|
|Sodium 297.1mg||10 %|
|Potassium 242.2mg||6 %|
|Total Carbohydrate 57.2g||17 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 55.4g|
|Protein 12.2g||17 %|
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Calories per serving: 554
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