Found this recipe on CD Kitchen.
I love CD Kitchen, not sure why exactly. I think it's Canadian (I love LOVE LURVE Canada), and for the last 4 years it's the first place I go to when searching for recipes. Great recipe search function, tried and tested recipes, and copycat recipes which make my heart palpate just from reading ;)
Did not have high hopes for this recipe, though, for various reasons. But I had ingredients to use up and it fitted...
Firstly, the recipe uses oil instead of butter. Having baked using Stork etc most of my life, of late I've been using butter. Under the delusion that somehow it's a magical elixir which elevates baking to a higher level.
Secondly, cooking time says half an hour. After half an hour, I checked it (took the cake OUT OF THE OVEN - apparently a cardinal sin....), and the top was yucky, gooey, clearly way off being done. So I put the cake back for another half hour, and just hoped for the best.
Thirdly, it rose really REALLY weirdly, not a golden, haughty dome, like most yummy cakes usually are, it grew a dark brown spherical protuberance, a mutation. If Alien could inhabit a Banana Cake, this would have been it.
Verdict from work was.... great, possibly the best yet! I liked it too, moist, light, subtle, fragrant banana flavour. Maybe it was the walnuts. They stayed crunchy and went slightly caramelly. mmm. Maybe all the butter lovers out there are talking out of their overly spread asses...