Everyone ends up with over-ripe bananas at times so this is the perfect solution to save wasting them – and it’s a delicious solution too, even better!
All you need is:
- Self Raising Flour – 250g
- Caster Sugar – 250g
- Eggs – x3
- Butter – 150g
- Ripe Bananas – 2 large or 3 small
- Almond Essence – 2 teaspoons
- Ground Almonds – 1 teaspoon
- Baking Powder – 2 teaspoons
- Icing Sugar
Preheat the oven to 190degrees C
Start by mixing the butter and caster sugar together until it forms an even paste, then add in the eggs and beat until fluffy. Add the bananas and almond essence and mix again (my little helper enjoyed this bit!).
Next add in the flour and baking powder using a sieve and fold into the mixture, then pour into a greased loaf tin.
Place in the oven for around 40 minutes or until the cake is fully baked, leave to cool on the side for around 5 minutes then transfer to a wire rack to cool fully.
I chose to mix ground almonds into the icing sugar and water then drizzled over the cake, but you could either use almond essence instead or leave the icing plain.
Delicious! A great solution for using up ripe bananas and one to share with your loved ones (or not, it is super tasty, ha ha!). #winnereitherway
I served mine with some remaining banana on a double heart plate with a single rose and let’s just say, my hubby was mightily impressed.
Please tag @ohsokel and use #OSKinspired on Instagram if you create something after seeing this post. I’d love to see the results!
Until next time,