Here's another one, this time courtesy of Gary Rhodes - adapted from his book, New British Classics. This cake is very gooey and very moreish. It's also very easy to make.

This is a great way of using up over-ripe bananas that you'd rather not eat straight. Certainly, I do not reccomend trying this with green (or even youthfully yellow) bananas - you may be disappointed, and will be forever unenlightened as to the delight and addiction that this cake demands. Here goes.


Basically, mix it all together - cracking the eggs in a different bowl, then stirring it all in until it's quite (but not completely) smooth. There should still be some pea-sized chunks of banana in there.

Spoon it all into a 900g loaf tin (greaseproofed) and place in an oven at 180C (360F, Gas mark 4) for 50-55 min, or until a skewer stuck into the middle of the cake comes out clean. Remove and leave for 10min, then take it out of the tin. Leave to stand and cool, maybe for half an hour (it tastes better once it's set a bit).

You can add chopped walnuts, almonds, brazil nuts or hazelnuts (if you happen to like that sort of thing), and I've found that a little cinnamon powder works quite well.

Enjoy. That's an order.