Ingredients
2 bananas
2 eggs
125 g flour / 1 cup /
125 g granulated sugar
125 g butter
1 tsp baking powder
for the glaze
1 cup powdered sugar / '50 /
Beat sugar with butter till a fluffy cream. Gradually add eggs /they must be at a room temperature/. Smash the bananas with a fork and add them to the mixture. Stir for a little while and add the sifted flour along with the baking powder. Bake at 180 C for about 20/30 minutes.
Prepare the glaze. Gradually mix the powdered sugar with 2-3 tablespoons ice-cold water. Shuffle until a thick mixture and spread over the cool dessert.
That is the traditional recipe we usually have in my household. Another suggestion for a topping is my favorite banana cream that I used this time. Here id the recipe for it. In a bowl, crush the biscuits. Peel the bananas and mash them with a fork into the crushed biscuits. Leave aside.
Heat 500 ml milk and pour 300 ml of it over the mixture to soften. Blend.
Add sugar to the rest of the milk and mix it with banana starch dissolved into 100 ml water. Once the cream thickens, add to it the mixture of biscuits and bananas and blend again.
Garnish the cream with grated chocolate and pour it over the banana cake as a topping
