3 large (or 4 medium) very ripe bananas that have been mashed up
1 tsp vanilla extract
50ml whipping cream
75ml Irish cream liqueur
2 large eggs
110g softened unsalted butter
200g caster sugar
Preheat the oven to 180°C, gas mark 4. In a large bowl, mix 200g caster sugar with 110g softened unsalted butter. Gradually beat in 2 large eggs.
Add 75ml Irish cream liqueur, 50ml whipping cream, 1 tsp vanilla extract and 3 large (or 4 medium) very ripe bananas that have been mashed up. Stir in 275g plain flour, 1 tsp ground cinnamon, 1 tsp bicarbonate of soda and 1 tsp salt until you have a moist batter.
Fold in 100g roughly chopped walnuts. Divide mixture between 2 non-stick, buttered loaf tins, about 20cm x 10cm x 6cm. Bake for 1 hour, or until a knife inserted in the centre comes out clean. Cool before slicing.
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