175g granulated sugar
225g peeled banana (approx 3 bananas)
Zest of 3 lemons
5ml baking powder
75g melted butter
225g icing sugar
Serves: 1 cake
Source: Dan Lepard
Preheat oven to 160C
Prepare a tin, I use a 24cm x 21cm flexible cake tin, buttered and lined with silicone paper.
Weigh the sugar into a large bowl and add lemon zest.
Weigh cornmeal and keep ready
Weigh cornflour with baking powder, keep ready
Gently melt butter
Once all prepared, add bananas in chunks to sugar and lemon zest
Mix with an electric hand whisk until the bananas break up make a paste with sugar.
Add eggs and mix well
Add cornmeal, mix in
Add cornflour and baking powder through a sieve, mix in
Pour in melted butter
The mix is quite runny, pour into prepared tin and bake for 25-30 minutes until golden and skewer comes out clean
Leave to cool in the tin.
I ice the cake with icing sugar and lemon juice, the orginal recipe uses a cream cheese frosting.