Tuesday, 2 September 2014

Banana Bread Cake

This is a great way to use up bananas that are so ripe that they have gone all black. You can also pretend that it's healthy as it has fruit in it.


  • 150g butter, at room temperature
  • 150g caster sugar
  • 2 large eggs, beaten in a cup
  • 150g self-raising flour
  • 1 tsp baking powder
  • 2 ripe bananas, mashed into a paste with a couple of drops of milk
  • 50g icing sugar
  • 3 tsp lemon juice


  1. Preheat the oven to 180 degrees (160 degrees if using a fan oven).
  2. Line a suitable sized cake tin (20cm x 20cm or a 2lb loaf tin) with baking parchment and grease it with butter.
  3. Cream the butter and caster sugar together in a bowl until they are a fluffy and smooth paste.
  4. Add half the beaten egg and mix well. Once it has all mixed add the remaining egg (doing it in two steps should stop it curdling).
  5. Add the flour, baking powder and banana paste to the bowl and mix well.
  6. Pour into the cake tin and place in the oven.
  7. Bake for 25 to 30 minutes, checking when it is done by a skewer coming out clean.
  8. Leave to cool for 15 minutes then carefully remove from the tin.
  9. Once it is entirely cool, mix the icing sugar and lemon juice into a paste and drizzle over the cake.

Makes a 20cm x 20cm cake or a 2lb loaf.

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