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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Am posting this to try for when banana's come down in price, which is not too far away! Found this recipe in the paper and I can't wait to try it! Ingredients:
2 cups self-raising flour |
1/2 teaspoon bicarbonate of soda |
1 cup brown sugar, firmly packed |
3/4 cup buttermilk |
2 eggs |
1 teaspoon vanilla extract |
2 bananas, large & ripe & mashed (you need 1 cup) |
1/2 cup firmly packed brown sugar |
50 g butter, chopped |
2 tablespoons milk |
1/2 cup powdered sugar icing |
Directions:
1. Preheat the oven to 170C/150C fan-forced.
2. Lightly grease a 6cm-deep, 10cm x 20cm (base) loaf pan. Line the base and sides with baking paper, allowing a 2cm overhang at long ends.
3. Sift flour and bicarbonate of soda into a bowl, add sugar and stir to combine. Place milk, eggs and vanilla in a jug and whisk to combine.
4. Fold milk mixture and banana into flour mixture and pour into a prepared pan.
5. Bake for 1 hour to 1 hour 15 minutes or until a skewer inserted in the centre of the cake comes out clean.
6. Stand cake in pan for 10 minutes.
7. Turn out on to a wire rack to cool.
8. To make the icing: Place the brown sugar, butter and milk in a saucepan over low heat. Cook, stirring, for 2 minutes (don't boil) or until sugar dissolves. Increase the heat to medium. and bring to boil.
9. Reduce heat to low. and cook for 2 to 3 minutes or until slightly thickened.
10. Remove from heat. Stir in icing sugar until smooth.
11. Cool for 10 minutes the spread loaf with icing.
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