This cake is a twist on a staple of my mother's baking repertoire – a banana loaf – and made a little richer with the addition of walnuts and turned into a cake with the topping of peanut butter icing. Make sure you use the ripest bananas to get the tastiest result – if their skins are on the brink of turning black then they're in ideal condition.

Banana and walnut cake with peanut butter icing

Serves 4

225g unsalted butter

150g caster sugar

1 vanilla pod

200g banana flesh

100g walnuts

150g self-raising flour

2 eggs

5g baking powder

175g icing sugar

30g smooth peanut butter

50g milk chocolate

50g dried banana slices

Special equipment:

18cm round cake tin

Set the oven to 180C/160C fan/gas mark 4.

Start by softening 150g of the butter in a large mixing bowl. Add the caster sugar then cut the vanilla pod in half, scrape out the seeds and add them to the bowl. Beat vigorously until the mix is light and fluffy. Mash the banana flesh with a fork and add it to the mix along with the walnuts and a little of the flour followed by one egg, then beat well. Add the remaining egg followed by the rest of the flour and baking powder and mix well until smooth.

Use a spatula to scrape the mixture into the loaf tin then place it in the oven for 45-55 minutes until light gold. Check the cake is cooked by piercing it with a skewer or a long knife – if it comes out clean then the cake is done.

Remove the cake from the oven and carefully tip it on to a wire rack to cool for around 30 minutes.

Take the remaining butter and beat it until soft and light then add the icing sugar and beat until smooth. Fold in the peanut butter and mix well.

To finish the cake, spoon the icing on top and spread it evenly across the cake. Use a fine grater to grate the chocolate over the cake, arrange the banana slices on top and serve.