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Sutton Bridge Information Centre

Ingredients
200g Golden caster sugar
300g Ripe bananas (2 medium), peeled
125ml Flavourless oil like sunflower or

rapeseed
4 Eggs
125g Wholemeal or rye flour
100g Plain flour
1 tsp Cinnamon
3 tsp Baking powder
100g White chocolate chips or 
chopped walnuts (optional)

 

Frosting

100g unsalted butter, softened
100g icing sugar, sieved
200g full-fat cream cheese
Large pinch of cinnamon

 

Method
 

1 Line a 25 x 20cm traybake tin with baking parchment and heat the oven to 190C/170C fan/gas 5.

 

2 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. 

 

3 Add the flours, cinnamon and baking powder and FOLD using a spoon until everything is just combined – don’t take too long over this bit as the baking powder will have started to activate.

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4 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.

 

5 To 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.

 

6 Lift 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.