When my mom visited last week, she had given us some very over-ripe bananas to feast upon. Lilly loves bananas, but something about giving her a banana that’s a little bit mushy already, didn’t sit right with me. Maybe it’s the mess side of things, I don’t know – haha.
I’ve always been a huge banana cake fan, but usually when I’d like to make one, the bananas aren’t ripe enough or Lilly eats them all up before I can make one. Finally, I’ve got round to making one and a few cupcakes too – yummy!
Here’s what you’ll need:
140g Butter – softened
140g Caster sugar
140g Self raising flour
2 large eggs – beaten
2 over-ripe bananas – mashed
1 tsp baking powder
For the filling I cheated and hubby Kindly went and purchased a tin of chocolate icing. You could either make your own, leave it plain, or even use chocolate spread!
Preheat your oven to 180C/160C fan/gas mark 4.
Use a little butter or grease-proof paper to line your tins.
Cream the butter and sugar until light and fluffy, then slowly add the eggs with an equal amount of flour.
Fold in the remaining flour, baking powder and bananas.
Pour into the tin(s) and bake for around 30 mins until a skewer comes out clean.
I set a timer for 20minutes and checked on it until it was ready.
Cool in the tin(s), then remove to a wire rack.
Once fully cooled, spread your filling and sandwich the two halves together, then ENJOY!
I hope you have fun making this, let me know if you try it and how it turns out!