Ingredients: (serves 8)

• 100g butter, softened
• 140g brown light muscovado sugar
• 2 eggs, beaten
• 50g pecan nuts, chopped
• 50g walnuts, chopped
• 2 tbsp milk
• 3 bananas, ripened
• 225g self raising flour
• 2 heaped tsp cinnamon powder
• 1 tsp mixed spice
• Dried banana/ banana chips (for decoration, optional)

Method:

1. Preheat the oven to 180 degrees celsius/ Gas 4.
2. Butter and line a loaf tin with baking parchment.
3. Cream the butter and sugar together with an electric whisk. 
4. Add the beaten eggs bit by bit until well combined. 
5. Add the nuts into the mix stirring by hand.
6. Mash the bananas with the milk in a bowl and pour into the mixture.
7. Fold in the flour, cinnamon and mixed spice into the mixture.
8. Pour into the tin.
9. Bake on the centre shelf for 45 minutes. Check the cake at 40 minutes. To check if cooked, insert a wooden skewer into the cake, it should come out clean.
10. Dust with cinnamon and dried banana/ banana chips.