A cross between banana bread and a drizzle-topped sponge, this cake is great for using up overripe fruit
Ingredients:
- 140g butter, softened, plus extra for the tin
- 2 large eggs, beaten
- 140g self-raising flour
- 1 tsp baking powder
- 2 very ripe bananas, mashed
- 50g icing sugar
- handful dried banana chips, for decoration
Method:
Heat oven to 180C/160C fan. Butter a 2lb loaf tin and line the base and sides with baking parchment.
Cream the butter and sugar until light and fluffy, then slowly add the eggs with a little flour. Fold in the remaining flour, baking powder and bananas. Pour into the tin and bake for about 30 mins until a skewer comes out clean. Cool in the tin for 10 mins, then remove to a wire rack.
Mix the icing sugar with 2-3 tsp water to make a runny icing. Drizzle the icing across the top of the cake and decorate with banana chips.
Heat oven to 180C/160C fan. Butter a 2lb loaf tin and line the base and sides with baking parchment.
Cream the butter and sugar until light and fluffy, then slowly add the eggs with a little flour. Fold in the remaining flour, baking powder and bananas. Pour into the tin and bake for about 30 mins until a skewer comes out clean. Cool in the tin for 10 mins, then remove to a wire rack.
Mix the icing sugar with 2-3 tsp water to make a runny icing. Drizzle the icing across the top of the cake and decorate with banana chips.
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