Mash the ripe bananas and mix with the walnuts. Cream the butter and sugar together and beat the eggs in one by one. Fold in the dry ingredients and then the bananas and walnuts.
Bake at 180'C for 1 hour in a loaf tin.
Turn out and slice.
Alternatively, bake in muffin moulds for 25-30 minutes, until an inserted skewer comes out clean.
Slice the remaining bananas into long angled discs. Caramelise the sugar in a pan, add the butter and bananas and cook until golden and sticky.
Shape into neat quenelles and place on top of the sliced banana bread with the sticky fried bananas.
«Add some variety to this dish by adding any nuts of spices of your choice. If you wish, green bananas in the garnish will give a firmer texture when sauteed.»