I have been experimenting with chestnut flour recently, it makes gives this cake an extra nutty flavour. To make a good banana cake the bananas need to be really ripe, ideally you need to wait until they start to turn brown -personally this is how I like them anyway as I find they have more flavour.
-3 very ripe bananas, peeled and mashed
-100g self raising flour
-100g chestnut flour (or another 100g self raising flour)
-1 tsp baking powder
-2 eggs, beaten
-75g caster sugar
-50g hazelnuts, chopped or bashed
1. Grease and line a 500g loaf tin. Make sure all of the ingredients are at room temperature. Preheat oven to 180C.
2. Combine the flours and baking powder and put to one side. In a large bowl cream the butter and sugar together until light and fluffy then gradually add in the egg, mixing well after each addition. Fold in the flour mix until just combined, then mix in the mashed banana and hazelnuts.
3. Pour the mix into the cake tin and bake for 45 mins - 1 hour or until a skewer inserted into the cake comes out clean. Leave to cool before eating.