- Making time 30 minutes
- Preparation time 30 minutes
- 175 g butter, at room temperature
- 175 g caster sugar
- Three eggs beaten
- 250 g self-rising flour
- One teaspoon of baking powder
- Two bananas, about 175 g each with skins on peeled and roughly mashed
For the frosting
- 50 g butter
- 25 g cocoa powder
- 250 g icing sugar, sifted
- 1-2 tablespoons milk
- Sugar shapes and sprinkles to decorate
We are not trapped or locked up in these bones. No, no. We are free to change. And love changes us, and if we can love one another, we can break open the sky.
– Walter Mosley
- Cream the butter and sugar together in a mixing bowl until pale and creamy, gradually mix in an alternate spoonful of beaten egg and flour until all has been added and the mixture is smooth, add the baking powder and mashed bananas and mix well.
- Spoon the mixture into an 18*28 cm roasting tin lined with non-stick baking paper, and spread the surface level, bake in a preheated oven, 1800C set timer for30 minutes until well risen, the cake is golden and springs back when gently pressed with a fingertip, leave to cool in the tin.
- Make the frosting, heat the butter in a small saucepan, stir in the cocoa powder and cook gently for 1 minute then remove the pan from the heat and mix in the icing sugar, return to the heat and heat gently, string until melted and smooth, adding enough milk to mix a smooth spreadable icing.
- Pour the icing over the top of the cake and spread the surface level with a palette knife. Sprinkle with sugar shapes and sprinkles and leave to cool and harden, lift the cake out of the tin using the lining paper, cut it into 16 bars and peel off the paper, and store in an airtight tin for up to 3 days.