Ingredients
- ▢175 g self-raising flour
- ▢¼ tsp salt
- ▢⅛ tsp baking soda
- ▢175 g butter cut into cubes and at room temperature
- ▢175 g light brown sugar
- ▢3 large eggs lightly beaten
- ▢225 g bananas without peel
- ▢2 tsp lemon juice
Instructions
- Preheat oven to 170°C (340°F). Set the oven rack in the lower third (just below center) of the oven.
- Line the base and sides of a 7-inch (18-cm) baking pan with greaseproof paper. Brush with some softened butter.
- Sift together the flour, salt and baking soda into a mixing bowl.
- In a small bowl, mash bananas thoroughly with a fork and stir in the lemon juice. Set aside.
- Using a stand mixer fitted with a paddle attachment (or a hand-held mixer fitted with beaters), cream butter with light brown sugar on medium speed. Cream until the mixture turns pale, and feels light and fluffy, about 5 minutes.
- Add beaten eggs, a bit at a time, beating well in between additions until well incorporated.
- Add ½ of the sifted flour mixture, and beat until just combined. Do not over beat or over stir the mixture. Then tip in the mashed bananas, and beat or stir until well combined.
- Finally, add the remaining flour mixture. Again, only beat until the flour is well incorporated throughout the batter.
- Pour the batter into the prepared pan, and bake at 170°C (338°F) for 45 to 50 minutes, or until a skewer inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes, before removing. Once released, set the cake on a metal rack and let cool to room temperature.
