I tried this cake as it utilised my last two eggs, two over-ripened bananas and the last 50 grams of porridge oats left in the cupboard. Can be served warm with sliced bananas, ice cream and toffee sauce, or simply on its own with a cup of tea at lunch time.
For an added touch you can add dried banana chips to stick to the icing, or honeycomb pieces that are available in the home baking aisle.
A cake like this is probably good to eat for 3 days after baking – if it lasts that long!
Like this idea? Donate £5 to Macmillan. Text MAKE to 70550 in aid of September's Coffee Morning event. - 10 Sep 2012