Instant vanilla ice cream
Children will love this – part recipe, part science experiment, milk transforms into delicious ice cream in front of their eyes
Banana & chocolate chip traybake
Serves 16 - 20
Easy
Prep:
Cook:
Kick back with a cuppa and a slice of this banana & chocolate chip traybake. A good way to use up odds and ends, adding nuts or dried fruit works well too
Skip to ingredients
- 250g unsalted buttersoftened, plus extra for the tin
- 250g light brown soft sugar
- 4 eggs
- 2 tsp vanilla extract
- 250g self-raising flour
- 1 tsp baking powder
- 4-5 very ripe bananaspeeled and mashed
- 150g chocolate chips
- 200g icing sugar
- 1 lemonjuiced
- 2 handfuls of banana chipsroughly crushed
Nutrition: Per serving (20)
- kcal301
- fat14g
- saturates8g
- carbs40g
- sugars30g
- fibre1g
- protein3g
- salt0.23g
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Butter a 20 x 30cm rectangular baking tin and line it with baking parchment. Beat the butter and sugar together with an electric whisk for a few minutes until pale and creamy.
step 2
Crack in the eggs, one at a time, beating well after each addition — don’t worry if it looks curdled.
step 3
Add the vanilla, flour, baking powder and a pinch of salt. Fold together gently with a spatula until just combined, then stir in the mashed banana and chocolate chips. Scrape into the tin and smooth the top. Bake for 35-40 mins until golden and a skewer inserted comes out clean. Leave to cool completely in the tin.
step 4
To make the icing, sift the icing sugar into a bowl and stir in just enough lemon juice to make a thick, pourable icing (add the juice gradually — you might not need it all). Drizzle it over the cooled cake, then scatter with the banana chips. Leave to set before slicing into squares. Will keep in an airtight container for up to five days.
