About this recipe: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.
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Method Prep:15min › Cook:30min › Ready in:45min
Set the oven to 190 C / Gas 5.
Melt the butter in the microwave for 30 seconds on 800 watts. This partially melts and softens it. You can whisk it up with a fork to further dissolve.
Puree the bananas with the melted butter and the eggs in a blender. Add the milk and lemon juice.
Combine the flour, oats, caster sugar, baking powder and salt in a bowl. Add the wet ingredients to the dry and slowly beat together with an electric whisk.
Cut a piece of baking parchment to fit in the bottom of a 20cm (8 in) square tin – you don't need to line the edges. Pour the mix into the tin and smooth it out by ever so slightly wiggling the tin from side to side
Bake the cake for 30 minutes on the middle shelf.
Remove the cake from the oven and set on a wire rack for cooling.
For the icing, you need 1/2 cup (60g) of icing sugar and one shot of amaretto. Whisk the two together for a few minutes with a fork, to remove all the lumpy bits of icing sugar. Then add a squirt of Jif Lemon (2 teaspoons approximately).
Smooth the icing all over the cooled cake with a pastry brush. Be sure to get all over the top and sides. Use all the mix!
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!