350g self raising flour
1/2tsp baking powder
1/2tsp bicarbonate of soda
5 ripe bananas
1tsp vanilla essence
Go and grease a cake tin and preheat your oven to 180C (that's 356F to you, my American friends!) Don't worry about the size of the cake tin, if there's mixture left over you get to make cupcakes with it too!
1. Cream together the butter and sugar. If you can, find yourself a cute little helper to do this for you:
I'd just like to point out that Katie's face here is a huge exaggeration. I promise you it is not that difficult to cream the butter and sugar.
2. Beat in the eggs and add the vanilla essence.
3. Fold in all of the dry ingredients. I skipped both the salt and the bicarbonate of soda and it actually turned out really nice, so it's up to you whether or not to include them!
4. Mash up the bananas but leave them slightly chunky. I know that 5 seems a little bit excessive, I actually adapted this recipe from an old Good Housekeeping book and trust me, it's very yummy with 5 bananas mixed in.
5. Now pour the mixture into the cake tin and bake at the centre of the oven for 30 minutes. You might notice that it has risen a lot and is already golden-brown after only 15-20 minutes. If this is the case, turn the oven down a little and bake for slightly longer.
Have you forgotten to preheat the oven? Have a listen to this sweet music while you're waiting for it to heat up :)
Now it's time to decorate!
Make buttercream by mixing 85g of butter with 230g of icing sugar (and, if you're feeling fancy, a few drops of food colouring too :) Again, this is a good time to bring out your cute little helper...
... just be sure to keep an eye on her if she has a tendency to gobble up the icing!
That's all, just keep your cake(s) in the fridge because they're extra yummy when the icing is cold.
Love from Kiki & Katie