Another recipe for using up the bananas at the back of the fruit bowl but this time, in the rather more respectable cake style. I like banana bread but it does feel a bit grandma. I was expecting this to be a rather respectable teatime cake, but the thyme lifts it to something a little bit more special.

125 g butter
125 g caster sugar
2 ripe bananas, mashed
2 eggs
1/2 lemon zest
2 tbsp thyme
150g plain flour
2 tsp baking powder
a pinch of salt

75g icing sugar
about a tbsp lemon juice
1/2 lemon zest
thyme to decorate

Line an 20 cm round tin and heat the oven to about 180C. Cream together the butter and sugar together. Add in the bananas, eggs, lemon zest and thyme.

Fold in the dry ingredients and spoon into the tin.

Bake for around 30 minutes until a skewer comes out dry.

Allow to cool completely in it’s tin.

Combine the lemon juice with the icing sugar to make a smooth icing loose enough to brush over the cold cake. Scatter thyme leaves if liked.

Eat. Surprisingly moreish for such a simple bake.