This one did the rounds on FB. I modified the method and added some frosting.
Tip: if using frozen bananas, pop them into the preheating oven while you get the butter and sugar on. They will be defrosted enough to get the skins off and be ready for mashing!
125 g butter
2 ripe bananas – mashed
1/4 cup milk
1 1/2 cups self raising flour
3/4 cup sugar
1 teaspoon vanilla
Melt butter and sugar in a large saucepan on a low heat.
Remove saucepan from the heat and add mashed bananas.
Add milk, break egg into the milk (to stop the egg cooking in the warm buttery sugar). Add vanilla. Stir until combined.
Add flour and mix gently until combined.
Pour immediately into a greased cake tin. I use baking paper at the bottom and butter on the sides of the tin.
Bake at 170C for around 35 mins. If the cake browns too quickly or starts to crack, lower the temp.
Cool and frost. The cake doesn’t have to be completely cold to ice it. A little warmth helps the icing spread.
Lemon Sherbert Frosting
1 cup of icing sugar (and a bit more if you need to adjust the consistency).
Juice of a lemon.
Mix the lemon juice with the icing sugar. It should be like thick runny honey. Add a bit more icing sugar to adjust if too runny.
Pour onto the centre of the cake and let it cover the cake like slow lava. Use a spoon to encourage it down the sides if you want perfect coverage. I put mine if the fridge to set because a) I want to eat it sooner and b) I live in a hot climate.