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Ingredients
- Â Â Makes a 21/4lb loaf cake
- 8 ounce White self-raising flour
- 1/4 tsp Bicarbonate of soda
- 2 ounce Butter
- 2 x Large eggs
- 3 x Ripe bananas
- 2 ounce Caster sugar
- 2 ounce Curd cheese
- Â Â Grated zest of 1/2 lemon and a dash of juice
- 1 ounce Caster sugar
Directions
- Preheat the oven to 180C/350F/gas 4.
- Place all the cake ingredients in a food processor and process for a few min. Pour into a greased 21/4lb loaf tin and bake for 11/4 hrs or possibly till a skewer inserted into the centre comes out clean.
- Make the topping shortly before you intend to eat the cake. Mix the topping ingredients together till thoroughly blended, but do not over mix, as the acidity of the lemon can cause the mix to curdle a little.
- If you want a longer lasting topping, you could make a simple glace icing with icing sugar, lemon juice and just sufficient water to make a spreadable coating.
- I like a banana cake to be moist, so as soon as I take it out of the oven I put it into an airtight tin to cold completely. The steam from the cake keeps it moist. If you prefer a drier cake you can leave it to cold on a wire rack. Banana cake keeps very well for 2-3 days, if stored in an airtight tin.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 438g | |
| Calories 920 | |
| Calories from Fat 601 | 65% |
| Total Fat 67.89g | 85% |
| Saturated Fat 38.6g | 154% |
| Trans Fat 0.0g | |
| Cholesterol 569mg | 190% |
| Sodium 766mg | 32% |
| Potassium 1011mg | 29% |
| Total Carbs 54.71g | 15% |
| Dietary Fiber 5.9g | 20% |
| Sugars 28.84g | 19% |
| Protein 30.07g | 48% |
