Actually this was my cake from last week… I had some bananas going off in our fruit bowl and was going to make my mums banana loaf, but then I remembered tearing this recipe out of Vogue a couple of months back. It’s by Skye Gyngell of Petersham Nurseries.

125g unslated butterm softened

1 1/2 cups golden caster sugar

2 eggs

1 1/2 cups mashed very ripe bananas

1 tsp vanilla extract

250g self raising flower

1/2 tsp ground ginger

1/2 tsp ground cinnamon

1/2 tsp freshly ground nutmeg

1/2 cup whole milk

1 tsp lemon juice

For the topping:

2 tbsp roughly chopped walnuts

2 tbsp self raising flour

1 1/2 tsp ground cinnamon

100g unsalted butter, softened

2 tbsp muscovado sugar

Pre-heat the oven to 180 (gas mark 4). Mix together all the topping ingredients in a blow, and set aside. Butter flour and line a 20cm (8in) cake tin. Cream the butter and sugar until pale, then beat in the eggs, bananas and vanilla extract. Sift together the flour and spices and gently fold into the mixture in three batches, alternating with splashes of the milk. Finally add the lemon juice. Pout into the prepared tin and scatter over the topping. Bake for about 40 mins, until a skewer comes out clean. Allow to cool for 10 mins on a wire rack before turning out.