Banana lemon drizzle cake
Lemony banana deliciousness!
I think I must buy too many bananas as I often seem to have a few getting browner and squishier by the day in the cupboard. This half-banana bread, half-lemon drizzle recipe, adapted from one by Mary Berry, is perfect for using some of them up. And given my recent obsession with lemon drizzle, this current banana glut seems to have come just at the right time!
I'm pretty sure you won't have any slices left over, but just in case you do, it's freezable, too.
Ingredients
For the cake:
- 125g butter
- 125g sugar (caster or granulated)
- 2 eggs, beaten
- 1 large or 2 small ripe bananas, peeled and mashed
- 1½ teaspoon of baking powder
- 125g self-raising flour
- 2 tablespoons of milk
For the topping:
- Juice of half a lemon
- 50g of granulated sugar
Method
- Cream the butter and sugar together in a large bowl using a wooden spoon. Then, stir in the beaten eggs and mashed bananas.
- Add in the flour and baking powder.
- Mix all the ingredients together until smooth, ideally using a mixer.
- Grease and line a loaf tin measuring approx. 25 x 15 x 6cm.
- Bake in the oven at 180°C for around 50 minutes until golden brown. Poke a skewer or knife into the cake to check that it's cooked. If it comes out clean, it's done.
- While the cake is cooking, you can prepare the topping by mixing the lemon juice and sugar together in a bowl.
- Once the cake is cooked, remove from the oven and poke some holes into the top using a chopstick, skewer or similar.
- While the cake is still warm, drizzle over the topping and leave to set.
- Enjoy with a nice cup of tea!