A nice slice of this banana cake goes well with a nice cup of coffee
- 75g butter
- 160g sugar
- 2 medium eggs, beaten
- 200g self raising flour
- 1/2 tsp salt
- 1/2 tsp bicarbonate soda
- 75g chopped walnut
- 450g overripe bananas
- 25g butter
- 2 tsp cocoa powder
- 175g icing sugar
- few drops of vanilla extract
- extra chopped walnut for decoration
Preheat oven at 180c/160c for fan oven. Grease amd line am 18cm round cake tin.
Reserve half a banana for the icing and place the rest of the bananas in a mixing bowl. Mash until smooth, then set aside.
In a alrge bowl, beat together the butter and sugar until pale and fluffy. Gradually add the eggs and bananas, beat until smooth. Stir in the flour, salt and bicarbonate soda and mix throughly. Quickly mix in the walnuts, then pour into the baking tin.
Bake in the oven for about 45-60 minutes or until the skewer inserted into the middle comes out clean. Turn out the banana cake and leave to cool on a wire rack.
For the icing: place the butter and cocoa powder in a small saucepan. Heat until melted. Mash the reserved banana until very smooth. Add the melted butter mixture to the mash banana and beat well, then add the icing sugar and vanilla extract. Beat throughly until very smooth. use to ice the top of the banana cake once it has cooled. Decorate with chopped walnuts if you wish.