4oz soft, salted butter
6oz dark soft brown sugar
2 large eggs, at room temperature, beaten
3 large bananas, ripe and mashed
8oz wholemeal self-raising flour
1 tsp baking powder
A handful of raisins
A large bar of milk chocolate for the top
Criminally easy. Preheat the oven to gas mark 4/180C and grease and line a cake tin – I used a 22cm wide one but anything will do. Cream the butter and sugar until light and creamy then add the eggs, a little at a time, beating well after each addition. If the mixture curdles just add a tbsp of flour. Then beat in the bananas next, then beat in the flour, baking powder and raisins for a minute or so. Spoon into the tin and level with a spoon. Bake for 40 – 60 minutes until a skewer comes out of the middle of the cake clean. The larger the diameter of the tin the shorter the cooking time as a rule.
Whilst still warm break the chocolate over the top and leave to melt into the cake as a cheat’s icing. Enjoy after school with tired limbs and a brain full of facts about owls and worms.