Saturday Morning With Jack Tame

Spring is a funny old time for fresh fruit. The apples and pears have been in cool store forever, rhubarb can be temperamental and scarce, and the berries and stone fruit are not nearly ready, so we’re left with the trusty banana.    I love my banana cake studded with walnuts and sultanas but you can also leave them out if you prefer.     Ingredients  125g butter, softened   ½ cup sugar   2 medium eggs   2 large, ripe bananas, broken into pieces   Drizzle of golden syrup or maple syrup   70g walnut pieces    ½ cup sultanas    2 cups self-raising flour    ½ tsp cinnamon    ¼ tsp baking soda   2 tbsps plain Greek yoghurt   Splash of milk if needed – see note   Method  Heat oven to 180 C. Grease and line a large loaf tin.   In a standing mixer, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.   Add a drizzle of golden/maple syrup, the ba