By Matthew Luca
A delicious recipe that turns a few over ripe banana's into something perfect for afternoon tea.
Ingredients
2 large, or 3 small over ripe Banana's (Mashed)
Handful of flaked Almonds
130g Unsalted Butter
10g Olive oil
150g Caster sugar
160g Strong bread flour
1 teaspoon baking powder
2 large eggs (beaten)
2 Tablespoons Icing sugar plus extra for dusting
Method
Preheat oven to 160c. Grease the inside of a loaf tin and dust some flour around the inside of the tin to coat the base and sides.
In a mixing bowl add the butter, oil and caster sugar then cream the butter and sugar until combined. add some of the beaten egg and mix thoroughly, then add the remaining egg and mix together again.
Put the mashed banana's into the bowl and bind together, add half the flour and fold in until the mix is holding together, then add the remaining flour, baking powder and fold again until combined.
Empty the cake mix into the loaf tin and bake in the oven for around 40 minutes until risen and firm. To check if it's done stab the middle with a skewer, remove and if it comes out clean then it's ready, if not continue baking for around 5-10 minutes.
When ready remove tin from the oven, allow to rest for 10 minutes then turn out onto a wire rack to cool. When cool, mix the icing sugar with a touch of water to make a thick icing and pour over the loaf to glaze, finally sprinkle over some flaked almonds and dust with some more icing sugar.
The loaf will keep in an airtight container for up-to 4 days or can be frozen for upto 6 weeks.
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