Post by Cherry on Aug 3, 2012 14:07:08 GMT
This is taken from the WI Life magazine and was recommended by a couple of good bakers. I baked it today and recommend it also.
Preparation Time: 15 minutes
Cooking time: approximately 45 minutes
Makes: 16 slices
Ingredients:
175g/6oz block margarine or butter
220g/8oz granulated sugar
2 large ripe bananas
1/2 teaspoon vanilla extract
300g/11oz self-raising flour
1/2 level teaspoon bicarbonate of soda
3 eggs, beaten
Crumble Topping:
2 tablespoons breakfast oats
1 rounded tablespoon demerara sugar
Nut of butter
1. Grease and line a tray bake tin 28 x 18cm/11 x 7 in with baking parchment. Peheat oven to gas mark 3/160 deg C/fan 150 deg C/325 deg F.
2. Place the butter and sugar in a saucepan over low heat to melt. Allow to cool. Peel bananas and mash with the vanilla.
3. Sift the flour with the bicarbonate of soda and gradually stir into the melted butter and sugar with a wooden spoon. Add the beaten eggs and mashed bananas. Pour the cake mix into the prepared tin and level off.
4. Make the crumble topping by putting the oats, demerara sugar and butter in the food processor for a minute. Sprinkle evenly over the cake mixture.
5. Bake until well risen and slightly pulling away from the sides of the tin. Allow to cool on a wire rack then carefully remove lining paper and cut into squares or fat fingers.
Preparation Time: 15 minutes
Cooking time: approximately 45 minutes
Makes: 16 slices
Ingredients:
175g/6oz block margarine or butter
220g/8oz granulated sugar
2 large ripe bananas
1/2 teaspoon vanilla extract
300g/11oz self-raising flour
1/2 level teaspoon bicarbonate of soda
3 eggs, beaten
Crumble Topping:
2 tablespoons breakfast oats
1 rounded tablespoon demerara sugar
Nut of butter
1. Grease and line a tray bake tin 28 x 18cm/11 x 7 in with baking parchment. Peheat oven to gas mark 3/160 deg C/fan 150 deg C/325 deg F.
2. Place the butter and sugar in a saucepan over low heat to melt. Allow to cool. Peel bananas and mash with the vanilla.
3. Sift the flour with the bicarbonate of soda and gradually stir into the melted butter and sugar with a wooden spoon. Add the beaten eggs and mashed bananas. Pour the cake mix into the prepared tin and level off.
4. Make the crumble topping by putting the oats, demerara sugar and butter in the food processor for a minute. Sprinkle evenly over the cake mixture.
5. Bake until well risen and slightly pulling away from the sides of the tin. Allow to cool on a wire rack then carefully remove lining paper and cut into squares or fat fingers.
