This is my recipe, hand written into one of my defunct school books in 1982. I was still at school but clearly school held little interest for me as I actually have three of those books! I still have that book, the pages are brown with age and I have tried to hold them together with sticky tape but that too is aged and it is falling apart.
I have used, baked and loved this recipe for years. Today I tweaked it just a very little bit – by using a small handful of pumpkin and sunflower seeds, some sultanas and a few blueberries. You could use chocolate chips or walnuts instead. I also used wholemeal flour. Maybe it is not so healthy as it does contain a lot of sugar but you could substitute with honey or maple syrup. As I used wholemeal flour I included one extra egg in this cake and baked it for a little longer until a skewer inserted into the cake came out clean.
8 oz flour
1 tsp salt
1 tsp bicarbonate of soda
2 oz chopped walnuts
Crush the bananas. Work in the eggs (beaten), sugar, flour, salt and soda. Stir in the nuts. Place in a buttered loaf tin. Bake for 1 hour at temp 225°F/ 175 °C/ Gas mark 3.