Preheat the oven to 180°

Grease the tin, then line the base with baking paper.

Melt the butter into a bowl placed over a pan of hot water. The water in the pan must not touch the bowl. Heat the pan over a low heat until the butter has melted, stirring occasionally. Leave to cool.

Beat sugar with eggs with an electric mixer in a large bowl a few minutes until you have a soft and smooth mixture.

Mash the banana with the help of a fork, then add to the mixture.

Pour into the melted butter. Beat everything together.

Mix the flours with the baking powder and add to the bowl a little at a time.

Crush roughly the nuts and stir gently into the mixture with a wooden spoon.

Spoon the cake mixture into the prepared tin, level the surface and sprinkle on top with the remaining crushed nuts and some sugar cane.

Bake for 45/50 minutes or until well risen, the skewer inserted into the cake must come out clean.

Leave to cool.