Loaf tin: 10 x 20cm
125g butter/margarine 2 large bananas
2 cups cake flour 1 cup castor sugar
1 teaspoon baking powder 2 eggs
½ teaspoon bicarbonate of soda dissolved in 2 ½Tbl milk pinch of salt
Sift flour, baking powder and salt.
Cream butter and sugar until light and fluffy and then beat in the mashed bananas.
Stir in sifted dry ingredients. Add the well beaten eggs and milk. Mix well.
Pour batter into tin (lined at bottom with greaseproof paper and coated with non-stick spray). Make slight hollow down centre so that the cake rises evenly.
Bake for about 55-60 minutes until a skewer inserted in the middle comes out clean.
You can serve this sliced and buttered – or smother it with yummy Peanut Butter - Chocolate Icing.
PEANUT BUTTER-CHOCOLATE ICING
1 cup icing sugar 1 Tablespoon cocoa powder
2½ Tablespoons smooth peanut butter ½ teaspoon vanilla essence
a little milk pinch of salt
Mix all the ingredients together with just enough milk to make a smooth icing that spreads easily.
You can use this on a vanilla or chocolate layer cake too – just double these ingredients to make enough!