• 3 large black bananas
• 75ml of Borderfields Rapeseed Oil
• 100g brown sugar
• 225g plain flour
• 3 heaped tsp baking powder
• 3 tsp cinnamon
• 50g of walnuts


1. Heat the oven to 200C / 180C fan
2. Mash 3 large peeled bananas with a fork
3. Add 224g flour, baking powder and cinnamon to banana mixture
4. Mix well, then add 75ml of Borderfields Rapeseed Oil
5. Add 50g of walnuts, and mix everything together
6. Place mixture into a greaseproof cake tin and bake in the oven for 20 minutes. Check and cover with foil if the cake begins to brown
7. Bake for another 20 minutes, or until a skewer comes out clean
8. Allow to cool a little before slicing. It’s delicious freshly baked but develops a lovely gooey quality the day after