Brilliant banana bread

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
  • 140g caster sugar
  • 2 large egg, beaten
  • 140g self-raising flour
  • 1 tsp baking powder
  • 2 very ripe banana, mashed
  • 50g icing sugar
  • handful dried banana chips, for decoration

Method

  • Heat oven to 180C/160C fan/gas 4. 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.