For this moist banana bread, you will need:

225g self-raising white flour
2 overripe bananas
250g unsalted butter, room temperature
250g caster sugar
3 eggs
1 tsp grated lemon zest (optional)
2 tbsp chopped walnut (optional)

Mash the bananas with a fork (do not use a blender). Whisk the butter and sugar together until fluffy. Add the mashed bananas, eggs and flour and beat until smooth. Stir in the lemon zest and chopped walnut if desired.

Put the mixture into a greased and lined load tin (about 1.2 liter). Bake in the middle of a preheated oven at 160°C (325 °F) for 1 1/4 hours, or until risen and not sticky in the middle when tested with a fork. Remove from oven and allow to cool in the tin for 20 minutes, afterwhich remove from tin and cool completely on a rack.