| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Alive &, Cooking |
1 |
servings |
INGREDIENTS
|
|
Makes a 21/4lb loaf cake |
| 8 |
oz |
White self-raising flour |
| 1/4 |
ts |
Bicarbonate of soda |
| 2 |
oz |
Butter |
| 2 |
|
Eggs |
| 3 |
|
Ripe bananas |
| 2 |
oz |
Caster sugar |
| 2 |
oz |
Curd cheese |
|
|
Grated zest of 1/2 lemon and a dash of |
|
|
; juice |
| 1 |
oz |
Caster sugar |
INSTRUCTIONS
TOPPING
Preheat the oven to 180C/350F/gas 4.
Place all the cake ingredients in a food processor and process for a
few minutes. Pour into a greased 21/4lb loaf tin and bake for 11/4
hours or until 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 until thoroughly blended, but don't over
mix, as the acidity of the lemon can cause the mixture 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 enough 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 cool completely. The steam from
the cake keeps it moist. If you prefer a drier cake you can leave it
to cool on a wire rack. Banana cake keeps very well for 2-3 days, if
stored in an airtight tin.
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