I was left with several overripe bananas in the fridge (used for ripening up tomatoes in the window ledges!) and was about to throw them out but, being a miser, decided I must be able to do something with them and, much to John’s amazement, baked a cake. He said he couldn’t remember me baking a cake since our daughter was born (she’s 25) but I clearly remember making cakes with her when she was at junior school so that was an exaggeration, it’s only 15 years since I last made one! This did, however, work out very well.

Ingredients:

• 4 – 6 very ripe bananas (about 1 lb 2 0z (500 g) after peeling
• 6 oz sultanas (left over from the chutney making)
• 2 eggs
• 6 oz demerara sugar (again left over from the chutney making)
• 8 oz (200 g) self-raising flour

Method:

Mash the bananas in a bowl, add the eggs, sugar and sultanas and mix together.

Fold in the flour and then whisk together (I used an electric hand mixer).

Either line a 2lb loaf tin or grease a cake tin and pour the mixture in.

Pre-heat the oven to Gas Mark 4, 180 C, 350 F.

Cook on the middle shelf for about an hour and a quarter.

Allow to cool and transfer to a cake tin and seal. (We didn’t get this far and were eating it warm but it was even better the next day after it had fully cooled).