Banana Walnut Bread

• 4 medium bananas (approx 350g)
• 175g walnuts
• 1 teaspoon baking powder (rounded)
• 1 level teaspoon ground cinnamon
• 110g plain flour
• 110g wholewheat flour
• grated zest 1 orange
• grated zest 1 lemon
• 110g room temperature butter
• 175g brown sugar
• 2 eggs (room temperature)

You will need a 2lb (9oog) loaf tin

1. Preheat the oven to 180º C.
2. Spread out the walnuts on a baking sheet and lightly toast for 7-8 minutes.
3. Remove from the oven, allow to cool briefly and roughly chop.
4. Peel and mash 3 of the bananas to a puree with a fork and chop the other into 1/2" chunks.
5. Sift the salt, baking powder, cinnamon and both flours into a large bowl. Hold the sieve high for a good airing.
6. Add all the remaining ingredients, except the walnuts and chopped banana, and beat the mixture first slowly then faster to mix thoroughly and smoothly.
7. Fold in the walnuts and banana.
8. The mixture needs to be able to drop easily off a spoon when given a sharp tap on the side of the bowl. If yours doesn't add a small drop of milk to get the right consistency.
9. Pile the mixture into a greased loaf tin and level the top with a back of a spoon.
10. Lightly sprinkle the top with brown sugar.
11. Bake in the centre of the oven for 1 1/4 to 1 1/2 hours until the cake feels springy to the touch and a skewer in the centre comes out clean.
12. Remove from oven and cool for 5 minutes before turning out onto a cooling rack.