|
Instructions
1. Preheat the oven to 180C, 350, Gas mark 4 and lightly grease a
23cm/10-inch Bundt tin or ring mould.
2. Place the peeled bananas in a large mixing bowl, mash well then add the eggs, sugar and butter and beat together with a wooden
spoon or an electric mixer until well blended.
3. Add the flour and salt and fold in with a spatula until just
mixed. Do not over-mix.
4. Pour mixture into prepared tin and bake for 40-45 minutes,
until a wooden toothpick or knife inserted into centre comes out clean. Allow to cool in the tin for about 10 minutes, before turning out
onto a wire rack. Allow to cool completely.
5. Place the icing sugar in a mixing bowl, add the lemon juice and
mix until well blended and smooth then drizzle over the cake so the
icing runs down the sides. Allow the icing to completely set before
serving.
TIPS, ADDITIONS AND OPTIONS:
 |
Add up to 100g/4oz of roughly chopped nuts such as walnuts
to the mixture |
|
|
Coffee or Chocolate flavoured
glace icing also go well
with the banana flavour |
|
|
Can also be made in an ordinary loaf or cake tin, however
the cooking time should be increased to 60 minutes
|
|
