140g butter, softened, plus extra for the tin
140g caster sugar
2 large eggs, beaten
140g self-raising flour
1 tsp baking powder
2 very ripe bananas, mashed
50g icing sugar
A handful dried banana chips, for decoration (optional)
1. Pre-heat oven to 180C/160C fan/gas 4.
2. Butter a loaf tin and line the base and sides with baking parchment.
3. Cream the butter and sugar until light and fluffy, then slowly add the eggs. Sift in the flour, baking powder and gently fold with the bananas.
4. Pour into the tin and bake for about 30 minutes until a skewer comes out clean. Cool in the tin for 10 minutes, then remove to a wire rack.
Mix the icing sugar with 2-3 tsp water to make a runny icing. Drizzle the icing across the top of the cake and decorate with banana chips, if using.