Banana & chocolate chip traybake

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

Prep:20 mins
Cook:35 mins

Serves 20
Easy

Nutrition per serving

kcal 301
fat 14g
saturates 8g
carbs 40g
sugars 0g
fibre 1g
protein 3g
salt 0.23g

Ingredients

250g unsalted butter , softened, 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 bananas , peeled and mashed
150g chocolate chips
200g icing sugar
1 lemon , juiced
2 handfuls of banana chips , roughly crushed

Method

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.
Crack in the eggs, one at a time, beating well after each addition — don’t worry if it looks curdled.
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.
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.