Left-over Banana & poppy seed cake

 

Left-over Banana & poppy seed cake



Scrummy Yummie!


Shopping List:

175 gr self-raising flour
175 gr soft brown sugar
175 gr butter, softened

3 eggs, large, beaten (free range please)
1 teaspoon baking powder

3 very ripe bananas, mashed up

1 tablespoon plus 1 teaspoon poppy seeds
( Blauwmaanzaad)
and some to decorate the cake with

For the Icing:

200 gr light cream cheese

2 tablespoons Icing sugar, sifted
(poeder suiker)


Preheat your oven to 180C. Grease or spray and line your cake/loaf tin.

Use the all-in-one method for the cake, but don't forget your bananas.  Mix well. Pour the mixture into your prepared tin and bake it in your preheated oven for about 55-60 minutes or until your cake tester comes out clean.

Turn out your cake and leave to cool on your wire rack. Leave to cool somewhat otherwise your icing will melt off it.

To make the icing, mix the cream cheese and the icing sugar. Don't leave your icing in the bowl too long as it will go runny. Spread this gently over your cooled cake and decorate with some poppy seeds. Put in the fridge to firm up.

Excellent to finish off those bananas nobody ate and are lying lonely in your fruit bowl going spotty.

                                                                       "Enjoy"