1 cup all-purpose flour
1/2 teaspoon salt
1 1/2 cups frozen mashed banana
1/4 cup white sugar
1/2 cup butter
1 egg, beaten
1 tablespoon all-purpose flour
1 (3.4 ounce) package instant buttermilk mix
In a small bowl, mix together flour and salt; set aside. In second bowl, toss bananas with sugar and butter. Combine egg, flour, instant coffee granules and bananas to coat banana mixture well. Pour into baking dish, leaving separation to mount.
Transfer heat to oven and bake 35 minutes, until top springs back when lightly pressed.
Cool pottage in oven for a few minutes to come to room temperature. When cool completely, creme tea music, collect cake and dip the center of the middle finger into hot water to soften.