0 0pinchsalt 2tspbaking powder 225g/8oz brown spelt flour 0tspvanilla extract 1large egg, whisked 120g/4 fl oz extra virgin olive oil 450g/1lb bananas (the weight in their skin) 85g/3oz walnuts, chopped (optional) 50g/2oz raisins 90g/3oz caster sugar 0pinchsalt 2tspbaking powder 225g/8oz brown spelt flour 0tspvanilla extract 1large egg, whisked 120g/4 fl oz extra virgin olive oil 450g/1lb bananas (the weight in their skin) 85g/3oz walnuts, chopped (optional) 50g/2oz raisins 90g/3oz caster sugar Preheat the oven to 180C, 350F, Gas Mark 4 or 160-170 with a fan oven Grease and flour, or line with greaseproof paper, a 900g/2lb loaf tin Peel the bananas and mash the flesh until its very smooth. In a large bowl mix the banana mush with the olive oil, egg and vanilla. Stir in the flour and baking powder, sugar, salt, walnuts (if using) and raisins. Mix well. Pour into the baking tin and bake. Banana cake is extremely prone to drying out if over cooked, so check after 40 minutes (using a fine skewer). Then check every 5 minutes until the skewer comes out clean. Leave for a few minutes before turning out onto a cooling rack.