• 125 grams butter, softened

• 1/2 cup caster sugar

• 2 eggs

• 1 1/2 cups self raising flour

• 1 teaspoons cinnamon

• 1 teaspoon mixed spice or ground ginger or pumpkin spice

• 1/2 teaspoon salt

• 1 teaspoon bicarb soda

• 2 tablespoons milk

• 1 tablespoon vinegar

• 3 bananas, ripe & mashed (approx. 260 grams)

• 50 grams walnuts, finely cut or crushed

• 2 cups icing mixture

• 25 grams butter, very soft but not melted

• Juice of 1/2 lemon, seeds removed

1. Preheat the oven to 180ºC. Grease and line a 20cm round or square cake tin. I sometimes use a Savarin mould (round cake tin with hole in the middle).

2. In a bowl, mash the bananas. Set aside. This can be done the day before.

3. In a stand mixer, or using a hand mixer, cream the butter and sugar until light and fluffy. This should take about 5 minutes. Every minute or so, stop the mixer and scrape down the sides of the bowl with a spatula. Continue beating.

4. In a separate bowl combine the cinnamon, species, salt and bicarb. Mix well.

5. In a separate bowl combine the milk and vinegar. Set aside.

6. Add the eggs to the butter & sugar mix, one at a time. Beat well between adding each egg. Then add the mashed banana. If the mixture starts to curdle, don’t worry, it’ll come back together after the flour is added.

7. Remove the bowl and add the flour mix and milk alternatively in 3 or 4 additions, using a spatula to mix the ingredients in well.

8. Pour the cake batter into the baking tin and place in the oven to cook for between 50 - 60 minutes. If the top of the cake browns too quickly just cover it loosely with aluminium foil.

9. Once the cake is cooked, remove it from the oven. Run a butter knife around the edge of the cake between the cake and the tin to loosen the cake edges from the pan and leave it to cool for 5 minutes.

10. Tip/invert the cooled cake onto a wire rack to completely cool.

11. Then dollop the icing on top of the cake and spread it to the edges, using an offset spatula.

12. Sprinkle the crushed walnuts around the outside edge of the cake to form a ring.

1. In a bowl add the icing mixture and softened butter. You should be able to squeeze the butter. Add a teaspoon of the lemon juice. Mix with a spatula or metal spoon. Add the lemon juice a little at a time until the icing is a thick spreadable paste.

Enjoy xx