Instructions: Preheat the oven to gas mark 4/350F/180C.

Begin as soon as the oven has pre heated by spreading the nuts out on a baking sheet and toasting them lightly in the oven for 7 to 8 minutes use a timer so that you dont forget them.

After that remove them from the oven to a chopping board let them cool briefly then chop them fairly roughly.

In a bowl peel and mash 3 of the bananas to a puree with a fork and peel and chop the other one into 10mm chunks.

Take a large mixing bowl and sift the salt baking powder cinnamon and both the flours into it holding the sieve up high to give it a good airing then adding the bran thats left in the sieve.

Add all the remaining ingredients (except the chopped banana and nuts) and using an electric hand whisk begin to beat the mixture first on a slow speed for about half a minute then increasing the speed to mix everything thoroughly and smoothly.

Lightly fold in the chopped banana and walnuts.

You may need to add a drop of milk to give a mixture that drops easily off a spoon when you give it a sharp tap on the side of the bowl.

Pile the mixture into the tin level the top with the back of a spoon and sprinkle on the demerara sugar.

Bake in the centre of the oven for 1 1/4 to 1 1/2 hours until the cake feels springy in the centre.

Remove it from the oven and let it cool for about 5 minutes before turning it out on to a wire tray.

Let it get completely cold before serving or transferring it to a cake tin.

Serves 8

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