For the cake

2 large ripe bananas

6 oz. golden caster sugar

6 fl. oz. sunflower oil

1 tbsp. milk

1 tsp. vanilla extract

1 egg

10 oz. self-raising flour

1 tsp. ground mixed spice

1 tsp. ground cinnamon

1 tsp. baking powder

1 tsp. bicarbonate of soda

2 oz. walnuts, roughly chopped (optional)

2 oz. raisins (optional)

For the topping

1 ½ tbsp. pumpkin seeds

1 tbsp. rolled oats

1 tbsp. demerara sugar

1. Preheat oven to 180º C, 350º F. Line a 7 x 11 inch baking pan with baking paper ensuring the sides hang slightly over.
2. Mash the bananas in a mixing bowl until it becomes pulpy. Next add the sugar, oil, milk, vanilla extract and egg. Mix well until combined. Set aside.
3. In another mixing bowl, sift in all the remaining dry ingredients.
4. Next, gently pour the wet ingredients into the dry ingredients. Combine until you have a smooth and creamy batter. At this point, you can gently stir in the walnuts and raisins. 
5. Pour the batter into the baking pan then use the spatula to evenly spread the mixture. Next, evenly distribute toppings over the batter.
6. Bake in the oven for 30-35 minutes on the middle shelf or until a toothpick inserted comes out clean.
7. Once baked, leave to cool slightly for 10 minutes on wire rack then gently remove from the baking pan. Cut into 12 portions and Serve warm or at room temperature.