Taste of the sun

At their best at this time of year when other fruits are in short supply, bananas are packed with potassium, riboflavin, niacin and fibre. Overripe specimens are put to good use in a simple banana and walnut bread. Preheat the oven to 180°C/gas mark 4. Grease and line a 2lb loaf tin. Combine 100g softened butter, 140g caster sugar and 1 beaten egg. Stir in 230g plain flour and 2 tsp baking powder. In a separate bowl, mash four very ripe peeled bananas. Add to the mixture and combine, stirring in 90g chopped walnuts and 50ml milk. Pour into the tin and bake for 1 hr, until an inserted skewer comes out clean. Serve in thick slices.