Ingredients: (Serves 4-6)
120g (4.23oz.) unsalted butter - softened
¼ cup caster sugar
2 large eggs
4 medium ripe bananas - mashed
1½ teaspoons lemon zest
2 teaspoons fresh lemon juice
2 tablespoons whole milk
2 cups cake or plain flour
1 teaspoon baking soda
2 teaspoons cinnamon - ground
½ teaspoon sea salt to taste
Preheat the oven between 160°C - 180°C (320°F - 356°F)
Line a medium sized loaf tin with baking paper.
Cream the butter and sugar until pale in colour.
Beat in the banana and eggs, one egg at a time.
Beat until smooth.
Stir in the milk, lemon juice and lemon zest.
Sift in the flour, baking soda, ground cinnamon and sea salt.
Fold through until fully incorporated (do not over-mix.)
Pour the batter into the lined tin.
Bake for 1 hour, or until golden brown and the testing skewer comes out clean.
Remove the loaf from the tin and place onto a wire rack to cool.