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banana loaf

Ingredients

140g butter, softened, plus extra for the tin

140g caster sugar

2 large eggs, beaten

140g self-raising flour

1 tsp baking powder

2 very ripe bananas, 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 140g softened butter and 140g caster sugar until light and fluffy, then slowly add 2 beaten large eggs with a little of the 140g flour.

Fold in the remaining flour, 1 tsp baking powder and 2 mashed 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 50g icing sugar with 2-3 tsp water to make a runny icing.

Drizzle the icing across the top of the cake and decorate with a handful of banana chips.

Products (for 2 servings) For the dough: Flour - 200-250 g + for rolling dough Vegetable oil - 1 tbsp. spoon Salt - 1 pinch Sugar - 1 tsp. Dry active yeast - 1 tsp Water (warm) - 1 cup * For the filling: Ketchup (or other tomato sauce) - 1-2 tbsp. Spoons Mayonnaise (or sour cream) - 1 tbsp. spoon of sausage - 100 g (to taste) Tomatoes - 1-2 pieces. Cheese, hard - 150-200 g * Vegetable oil - for greasing the baking tray