Products (for 2 servings) For the dough: Flour - 200-250 g + for rolling dough Vegetable oil - 1 tbsp. spoon Salt - 1 pinch Sugar - 1 tsp. Dry active yeast - 1 tsp Water (warm) - 1 cup * For the filling: Ketchup (or other tomato sauce) - 1-2 tbsp. Spoons Mayonnaise (or sour cream) - 1 tbsp. spoon of sausage - 100 g (to taste) Tomatoes - 1-2 pieces. Cheese, hard - 150-200 g * Vegetable oil - for greasing the baking tray
banana loaf
Ingredients
140g butter, softened, plus extra for the tin
140g caster sugar
2 large eggs, beaten
140g self-raising flour
1 tsp baking powder
2 very ripe bananas, mashed
50g icing sugar
handful dried banana chips, for decoration
Method
Heat oven to 180C/160C fan/gas 4.
Butter a 2lb loaf tin and line the base and sides with baking parchment.
Cream 140g softened butter and 140g caster sugar until light and fluffy, then slowly add 2 beaten large eggs with a little of the 140g flour.
Fold in the remaining flour, 1 tsp baking powder and 2 mashed bananas.
Pour into the tin and bake for about 30 mins until a skewer comes out clean.
Cool in the tin for 10 mins, then remove to a wire rack.
Mix 50g icing sugar with 2-3 tsp water to make a runny icing.
Drizzle the icing across the top of the cake and decorate with a handful of banana chips.