This is divine served barely warm as pudding with perhaps just a splash of pouring cream or best vanilla ice cream, or equally good cold with tea. For the best flavour, use well-ripened bananas.

Serves 8-10
175g light muscovado sugar
175g unsalted butter
175g good-quality dark chocolate
2 small bananas, mashed
2 large free-range eggs, beaten
225g self-raising flour, sifted

75g light muscovado sugar
75g walnut halves
100g good-quality dark chocolate, broken into small pieces

1. Preheat the oven to 170°C (150°C fan oven) gas mark 3.

2. Melt the sugar, butter and chocolate together, then stir in the bananas. Next add the eggs, then gently fold in the flour and a pinch of salt.

3. For the crumble, place all the ingredients in a food processor and pulse until they are broken up into a rough crumble.

4. Turn half the banana mixture into a buttered, loose-bottomed 24cm cake tin. Top with about half the crumble, then cover with the remaining cake mixture. Finally, sprinkle over the remaining crumble.

5. Bake for 40 minutes until just firm, then remove to a wire rack. After about 20 minutes, loosen the sides then allow to cool until barely warm if serving as pudding.