Makes 1 large loaf
4 oz (100g) glace cherries
8 oz (225g) self-raising flour 1/2 level teaspoon salt
4 oz (100g) butter
6 oz (175g) castor sugar 4 oz (100g) sultanas
1 oz (25g) coarsely chopped walnuts
1 lb (450g) ripe bananas
2 eggs
Heat the oven to 350°F (180°C) or Gas no. 4. Grease a 9 X 5 x 3 inch (22.5 x 12.5 x 7.5cm) loaf tin and line the base and shorter sides with a strip of greased greaseproof paper long enough to overlap the sides. Rinse the sugary coating from the glace cherries in warm water, pat dry in absorbent paper and cut in quarters. Set aside. Sift the flour and salt into a medium-sized mixing bowl.
Add the butter in pieces and rub in with the fingertips. Stir in the sugar, sultanas, walnuts and glace cherries. Peel and mash the bananas and add to the mixture along with the eggs. Beat well with a wooden spoon to make a smooth batter.
Spoon mixture into the prepared tin and spread level. Place in the centre of preheated oven and bake for 1-11/4 hours. Allow to cool in the tin for 20-30 minutes, then loosen unlined sides and, holding the paper ends, transfer to a wire rack and leave until completely cool. Remove the paper. Serve sliced and buttered.