Whether you know it as banana bread or cake, this is one of those recipes that have been passed down for generations. This particular variation includes a divine topping and will be an instant favourite among family and friends for much time to come. Whether it’s for tea time or a simple dessert, you can serve this one with fresh whipped cream, though it’s more than good enough to eat it as is. The best part of this loaf is how easy it is to get the best results. Be warned, though, it usually doesn’t last long after being taken out of the oven so we suggest baking extra for the kids' lunch boxes. Serves: 4. Cooking time: 50 minutes. Makes 1 medium-sized cake.

1. Preheat the oven to 180°C and grease a 22 cm loose-bottomed cake tin with butter or non-stick spray.
2. Dust with flour. Cream the butter or margarine and sugar together, then add the eggs one by one, beating well after each addition.
3. Sift the flour, baking powder and salt together.
   
4. Dissolve the bicarbonate of soda in the water and mix with the mashed banana and milk.
   
5. Add to the creamed mixture, alternating with the dry ingredients.
   
6. Mix all the ingredients for the topping.
   
7. Turn the batter into the tin, spreading evenly.
   
8. Scatter with the topping mixture. Bake for 45 minutes or until risen and a testing skewer inserted into the centre comes out clean.