Enjoy this indulgent banana traybake for dessert or with a cuppa for an afternoon treat. Sprinkle with a dusting of cinnamon for the finishing touch
Prep:30 mins
Makes 20 squares
200g golden caster sugar300g ripe bananas (2 medium), peeled125ml flavourless oil like sunflower or grapeseed4 eggs125g wholemeal or rye flour100g plain flour1 tsp cinnamon3 tsp baking powder100g white chocolate chips or chopped walnuts (optional)
STEP 1Line a 25 x 20cm traybake tin with baking parchment and heat the oven to 190C/170C fan/gas 5. Tip the sugar, bananas, oil and eggs into a large bowl and whisk them together. If your bananas are very ripe then you can use a balloon whisk for this, or use a fork to mash. Add the flours, cinnamon and baking powder and whisk the mixture until everything is just combined – don’t take too long over this bit as the baking powder will have started to activate. Stir in the chocolate chips, if using, and scoop the mixture into your tin. Bake for 30-40 mins or until the sponge is firm and springy to the touch and lightly browned on top. Cool in the tin.STEP 2To make the frosting, beat the butter until it is really soft then beat in the icing sugar. Use a spatula to fold in the soft cheese, making sure it is all thoroughly mixed in. Don’t be tempted to beat the mixture, this will make it runnier.STEP 3Lift the cake carefully out of the tin, peel off the paper and transfer it to a plate or board. Spread over the frosting, making it as neat or messy as you like. Lightly dust the top with cinnamon – use a tea strainer to help with this if you have one. Cut into pieces to serve. Will keep for up to 3 days in an airtight container.
