Super Easy Banana Drizzle Cake

Brown bananas... you either love them or hate them. Me? No thanks! Well, not unless they're in a banana cake, and this is a super quick and easy one for using up over ripe bananas.

Read on for recipe...

This is a mish mash of various banana cake recipes based on the classic 4,4,4,2 cake mix (4oz of sugar, butter, SR flour and 2 eggs).

Because the over ripe bananas are chock full of natural sugars and moisture, I reduced the sugar content and upped the flour. And it really is best to use brown bananas, green/yellow just won't have the yummy sugar content needed.

Ingredients:

140g unsalted butter, softened and extra for greasing the tin.
100g sugar
2 large eggs, beaten
2 ripe bananas, mashed
175g self raising flour
1 tsp baking powder
70g icing sugar

Method:

Cream the butter and sugar till light and fluffy
Slowly add the beaten eggs, while mixing.
Sift in the flour and baking powder, add bananas and gently fold the mixture.
Pour into a lined and greased baking tin.
Cook at 180C/160C fan/gas 4 for 30 mins, lower the heat and cook for further 20 to 30 mins until cake is golden and firm, and has stopped 'singing', listen closely to your cake, when it's stopped hissing it's ready :-)
Turn onto a wire rack and cool.
Mix the icing sugar with 2 to 3 tsp water to make a runny icing. Drizzle across the top of the cake.

Enjoy!

And top tip, don't try that hairdrier trick to 'unripen' bananas that's been going round the internet, it's a hoax, 'aint nothing gonna fix those over ripe 'nanas so whack 'em in a cake!

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