spotty bananas

Spotty bananas?

Don't throw them out - either turn into a smoothie with a glass of milk

or

make this

crunchy, caramel and banana cake

What you'll need



For the Cake

soft butter 175g
2 old bananas, break into chunks

golden caster sugar 150g

self-raising flour 140g

eggs 3

ground almonds 75g

natural yogurt 3tbsp

baking powder 1/2 tsp

For the Caramel

golden caster sugar 100g

frosting

soft butter 150g

icing sugar 100g - I took 50g off each as not keen on frosting but WISH I HADN'T

Oven 160 degrees Centigrade

cooking time 45mins - 1 hour

Butter a 900g loaf tin.

Make the caramel by melting the sugar in a frying pan and gently, gently heating and gently stirring as it starts to melt. When melted pour quickly onto a piece of baking paper, spread out and cool. Break into pieces.

For the cake beat the butter and sugar together until fluffy and then add all the other ingredients and beat until smooth.  Stir in about half of the broken caramel pieces and put the mixture into the loaf tin. Add to the oven and bake for 45mins - 60mins. Check at 45 mins with a knife.

When done, remove from the tin and when completely cool add the frosting with a knife.

Frosting is simply the butter and icing sugar beaten together and small pieces of the caramel mixed in. Spread over the cold cake and add pieces of caramel for decoration.

This was made on Sunday, Monday today, not at lot left at all and only 3 of us eating it.

Enjoy