My little herb garden has been doing really well, and the two black pansy plants have been really productive. I want the make a cake where I could use them to decorate. I also had a couple of very ripe bananas, but a bit over banana bread, so instead I made this beautiful sheet cake.
1 hour Cooking Time
2 ripe bananas
80g butter, softened
1/2 cup milk
2 cups self-raising flour
1/3 cup brown sugar
1 punnet blueberries
For the icing
1 1/2 cups icing sugar
25g butter, softened
1 tbsp milk
Preheat your oven to 180°C. Line the bottom of a small sheet tray with baking paper, then grease it.
Mash bananas with a fork, and with an electric mixer, mix in the eggs, butter and milk. Sift baking powder and flour into a bowl and then stir in the sugar.
Pour the batter into the cake pan, sprinkle with half of the punnet of blueberries over the top. Then bake in the oven for 50-55 minutes.
Allow the cake to cool in the pan for 10-15 minutes, then gently turn out onto a rack to finish cooling.
To make the icing; Using a wooden spoon, combine icing sugar, butter and milk in medium bowl until smooth. Add a touch of extra milk or water to get a glossier consistency.
Decorate the top of the cake with the remaining blueberries, and any edible flowers you have at hand.