I should guiltily admit that this cake was actually made for my very lovely brother-in-law, Gary, who celebrated his 27th birthday on the 15th. This was supposed to be his birthday cake but since I didn’t get to see him as I’d expected at the weekend, I generously told Bob it could be his Fathers day cake.

Before icing:

After icing:

You will need:
2 bananas (the riper the better)
170g caster sugar
170g self raising flour
170g butter
3 eggs
1 tsp vanilla essence

1. Preheat oven to 180C/Gas 4. Grease & line a 2lb loaf tin.
2. Slice up your bananas, place in a bowl and add the other ingredients.
3. Using a handheld whisk or blender, mix up the ingredients until completely blended and your bananas are mushed to bits.
4. Pour the mixture into your tin, place in the oven and bake for an hour until your loaf is done.

For this loaf and the two cakes which I’ll be blogging later in the week, I used the cream cheese icing from Nigella Lawson’s Guinness cake recipe. This made enough to generously cover all three cakes so bear that in mind!

You will need:
300g cream cheese (like philadelphia – I use the generic version)
150g icing sugar
125ml double cream

Whip the cream cheese until smooth, add the sieved icing sugar and whip after every few spoonfuls. Add the cream and mix until you have a spreadable consistency with no lumps of sugar. Using a spatula, put a very thin coating of this icing over your cake – this will seal in the crumbs. Once you’ve done this, load up your spatula and frost the cake. Slice and munch!

Posted under baking, knitting, recipes