140g caster sugar
2 large eggs or 3 smallish
140g self-raising flour
1 tsp baking powder
2 mashed bananas
5-6 tablespoons icing sugar plus enough fresh lemon juice to make up an icing
Pop the oven on now to heat up - gas mark 4/ 180C and grease & line a 2lb loaf tin.
Put the butter and sugar in a bowl and beat it together until it is creamed - it will be lighter in colour.
Then add the eggs a little at a time with a couple of tablespoons of flour, this will stop the mixture from curdling!
Add the rest of the flour, baking powder and bananas.
I like pecans so I add approximately 100 g pecans. At this stage you can add just about anything that you fancy - walnuts, hazelnuts, chopped dried apricots, dates or figs (soak these for a couple of minutes in hot water, then add). You could add poppy seeds, chilli flakes or spices! Have a go and see what happens!
Pour in a cake tin and put it in the oven for approximately 30 - 40 minutes. Until the cake is springy to the touch or a skewer comes out clean. Cool it for about 20 minutes and remove from the tin.
Then mix up your drizzle - icing sugar with lemon is lovely and pour it over. Serve .....
Recipe credit to Lizzie Baking Bird