Butter (for greasing)
For the dough
1 cup of all-purpose flour (120 g)
3/4 cup of granulated sugar (135 g)
1 teaspoon of baking powder
1/2 teaspoon of cinnamon
1/4 cup of unsalted butter (50 g)
1/3 cup of mashed ripe bananas (80 g)
1 egg
1/4 cup of milk (60 ml)
For the topping
2 tablespoons of melted butter
1 tablespoon of hot water
2 tablespoons of freshly squeezed lemon juice
1 cup of confectioner's sugar (150 g)
Butter (for greasing)
For the dough
1 cup of all-purpose flour (120 g)
3/4 cup of granulated sugar (135 g)
1 teaspoon of baking powder
1/2 teaspoon of cinnamon
1/4 cup of unsalted butter (50 g)
1/3 cup of mashed ripe bananas (80 g)
1 egg
1/4 cup of milk (60 ml)
For the topping
2 tablespoons of melted butter
1 tablespoon of hot water
2 tablespoons of freshly squeezed lemon juice
1 cup of confectioner's sugar (150 g)
Grease a 18 cm x 25 cm baking dish with butter. Reserve
Preheat the oven to 180°C (medium)
Prepare the dough: in a small bowl, mix together the flour, granulated sugar, baking powder, and cinnamon. Reserve
In a stand mixer, cream the butter with the mashed bananas until smooth (approximately 2 minutes)
Add the egg and mix until the mixture is homogeneous
Gradually add the reserved flour mixture and milk, mixing constantly with a wooden spoon, until a smooth dough forms
Transfer to the prepared baking dish and bake in the preheated oven until a toothpick inserted into the center comes out clean (approximately 20 minutes)
Let cool
Prepare the topping: while the cake is cooling, mix all ingredients together in a small bowl
Spread over the cake and let it set
Cut into squares of 6 cm, serve on a plate, and enjoy
191 calories per serving
