Banana Cake

This recipe is one from my Mum. She used to make it sometimes when I was younger and it's still just as delicious. It's a great way to use up bananas that have gone past the stage of being nice to eat.

You will need:

85g Butter

85g Caster Sugar

1 Large Banana
Squeeze of Lemon Juice
1 Large Egg

115g Self-raising Flour 

Icing: Icing sugar and water/lemon juice.

Equipment: Mixing bowl, wooden spoon, small bowl, fork, cake tin.

Method:

1.Cream the butter and sugar in a mixing bowl until light and fluffy.

2. Mash the banana in a small bowl using a fork.

3.Add the mashed banana to the butter and sugar with the lemon juice and mix well.

4.Beat the egg into the mixture.

5.Fold the flour into the mixture until just mixed.

6.Pour the mixture into a cake tin (I'm using a 2lb Loaf Tin).

7. Cook in a preheated oven at 190°C for 35 minutes.

7.Allow to cool slightly before transferring to a cooling rack. When cooled completely top the cake with icing. (To make the icing mix 6tbsp of icing sugar with a very small amount of water, lemon juice or a mixture of both. Add the liquid to the icing suagr a few drops at a time until it just reaches a consistency which can be poured.)

Mincemeat Crumble Bars

These are delicious. They take a little bit more time and effort to make than most cakes but are so worth it!

You will need:

400g Jar of Mincemeat

For the base:

140g Butter (plus a little extra for greasing)

85g Caster Sugar

150g Plain Flour

85g Cornflour

For the topping:

100g Butter

85g Caster Sugar

115g Self-raising Flour

Equipment:

Method:

1. Grease a 28 x 20 cm cake tin or ovenproof dish. To make a non-stick coating on an ovenproof dish first grease with butter an then coat the layer of butter with plain flour.

 2. Start by making the bottom layer. Beat the butter and sugar in a bowl until light and fluffy.

 3. Add the flour and cornflour (sift if necessary), and roughly mix using the wooden spoon and then using your hands bring the mixture together to form a ball of dough.

 4. Use your hands to push the dough out to cover the cake tin, making sure you push it into all the corners.

 5. Chill the dish with the dough in the refrigerator for 20 mins. Then bake in a preheated oven at 200°C for 12 - 15 mins or until puffed and golden.

6. While the dough is in the refrigerator/oven the crumble topping can be made. Place the flour, butter and sugar in a bowl and use your hand to rub the mixture together to form coarse crumbs. (You can use a spoon to roughly bring the mixture together before you use your hands.)

 7. After the bottom layer has been baked in the oven spread the mincemeat over the bottom.

 8. Scatter over the crumble topping and bake in the oven for a further 20 mins or until golden brown on top.

 9. Allow to cool slightly, then cut into slices while still warm. Allow to cool completely before removing from the dish.