225g (8oz) Plain Flour
1 teaspoon salt
1 heaped teaspoon baking powder
1 teaspoon ground Cinnamon
110g (4oz) Castor Sugar
1 egg beaten
75ml Sunflower oil
A few drops of vanilla essence
65g pecan nuts chopped (I substituted with walnuts)
4 medium sized ripe bananas mashed
Makes 1 loaf
Method:
Sift the flour, salt , baking powder and cinnamon into a bowl and stir in the sugar. Mix in the egg, sunflower oil and vanilla essence but do not beat. Fold in the pecans (walnuts) and mashed bananas. Do not beat. Spoon into a a lined 900g/2lb loaf tin and bake in an oven preheated to 180°C/350°F/gas mark 4 for 50 - 60 minutes, (I baked at just above gas mark 4 for 60 minutes). Check that loaf is golden brown and springs back when prodded gently with your finger. Leave in the tin to cool for 10 minutes, then turn out onto a wire rack to cool further.
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