Banana, fig and walnut loaf cake

Method

1. Preheat the oven to 160°C (320°F). Grease a 9 × 22 × 10 cm (3½ × 8¾ × 4 in) loaf tin and line it with baking paper.
2. Sift together the flours, cinnamon, baking powder, bicarbonate of soda and salt. In a separate bowl, mash the very ripe bananas with the lemon juice until soft, then stir in the eggs and vanilla.
3. In a stand mixer fitted with the paddle attachment, cream the butter and sugar until pale and fluffy. Gradually add the egg and banana mixture, beating well between each addition until fully incorporated. Add the dry ingredients and mix gently until combined, then add the walnuts and figs and mix together.
4. Peel the other banana and cut two thin slices lengthways. Pour the mixture into your prepared tin, then place the banana slices over the top. (It is important the slices are thin, otherwise they will sink into the batter as the cake bakes.) Sprinkle with raw sugar, as desired, then bake for 50–60 minutes, until the top is golden brown and a skewer inserted into the middle comes out clean. Leave in the tin for a few minutes before transferring to a wire rack to cool.