An easy semi sweet cake recipe with a christmassy twist!
This twist on banana bread is the perfect light but indulgent treat to have not just this season but all year round!
Recipe makes 2 8inch cake tins / 1 large loaf tin / 12+ cupcakes
INGREDIENTS
FOR THE CAKE
1 cup self raising flour
1/2 cup of soft brown sugar
1 heaped of teaspoon baking powder
3 over ripe bananas
2 tablespoons of golden syrup
splash of milk
2 medium eggs
OPTIONAL
3 teaspoons of cinnamon
2 teaspoons of nutmeg
2 teaspoon of ginger
FOR THE ICING
1/2 bar of white chocolate
2 tablespoons of icing sugar
Splash of water
METHOD
Preheat oven to 180° for a fan oven / 200° conventional oven / glass mark 6
Put all dry ingredients into a mixing bowl
Create a well in the middle and add eggs and milk
mix together
in a separate bowl, mash bananas until they are mostly smooth (I like to leave a few lumps in!)
Add bananas and milk to dry ingredients and mix well
Grease well whatever tin you are using and add your mixture
Cook for around 15 mins, use a toothpick to see if the cake is ready - if the toothpick comes out dry, its ready!
While the cake is cooling, melt your chocolate and add icing sugar and a splash of warm water to the mix
Drizzle over cake and either wait to cool or serve slightly warm!
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