125g butter at room temp
¾ cup sugar
2 free range eggs
2 cups mashed ripe bananas
2 cups plain flower
1 teaspoon baking powder
1 teaspoon cinnamon
pinch of salt
plain natural yoghurt
strawberry jam – could be plum boysenberry, raspberry
Preheat the oven to 180C/Gas 4 and grease a medium-sized loaf tin (20cm x 12.5cm should do the job)
Cream the butter and sugar together in a large mixing bowl until light and fluffy.
Mix in the eggs one at a time – beating well after each one.
Add mashed bananas and mix well.
Sift the dry ingredients together (flour, baking powder, cinnamon and a pinch of salt) and fold this into the wet mixture.
Pour the mixture into the greased loaf tin and pop in the oven. Bake for 50 or until golden-brown, well-risen and cake springs back when given a gentle prod.
Remove from the oven, allow to sit in the tin for a couple of mins and then turn out onto a wire rack to cool slightly.
Slice the cake into thick, toast-like slices.
Lay slices in a dry frying pan over a medium heat until they start to darken, turn crispy and caramelize.
Serve on a plate with a dusting of icing sugar, a dollop of yoghurt and some jam.