200g self-raising flour
50g soya margarine
50g sugar (I use light brown soft sugar)
grated rind of a lemon (I use 1/2 tsp lemon oil)
3 medium sized bananas
1/2 tsp ground mixed spice (optional, not part of the original recipe)
|After mashing, not too pretty!|
Weigh out the flour and margarine into a large bowl and rub together to make crumbs.
Stir in the sugar.
In a separate bowl, mash the bananas with a fork and mix in the lemon, egg and mixed spice.
Add the wet mix to the dry and stir together.
Pour into a 2lb loaf tin which is either lined or greased and floured.
I like to sprinkle a tsp of demerara sugar on top to give a crunchy crust.
|Ready to cook|
This cake is most delicious when it is still slightly warm. It doesn't keep for long (maybe 2 days) as it is quite moist, the perfect excuse to have another slice!