The addition of chopped walnuts adds flavour and texture to this banana cake recipe.

Ingredients:

90 g (3 oz) butter
1/3 cup sugar
1egg
1 large banana
1 teaspoon lemon juice
1 ¼ cups self raising flour
pinch salt
1/3 cup plain yoghurt
2 tablespoons finely chopped walnuts

Method:

Beat butter and sugar until light and creamy. Add lightly beaten egg, beat well. Stir in combined peeled, mashed banana and lemon juice. Fold in sifted dry ingredients alternately with yoghurt. Stir in half the chopped walnuts, mix until smooth. Spoon mixture into greased and greased paper lined 25 cm x 8 cm (10in x 3 in) bar tin, sprinkle with remaining walnuts.

Bake in moderate oven 40 minutes or until cooked when tested. Allow cake to cool 5 minutes in tin, turn out and cool on wire rack. When cold, cut into slices, serve with butter.