Ingredients

Instructions

  1. Preheat the oven to 180C/350°F Grease a 23x13x7 cm loaf tin. Peel and mash the bananas and mix them with the lemon juice.
  2. Sift together the cake flour, baking powder and salt, in a fairly large mixing bowl. Add the sugar and nuts and mix. Beat the egg yolks and add them to the flour mixture with the butter or margarine. Mix lightly.
  3. Add the banana pulp and lemon rind and mix well.
  4. Beat the egg whites until just stiff, and fold them lightly into the batter with a metal spoon.
  5. Spoon the batter into the tin, level it off, and sprinkle more nuts on top if desired. (I sprinkle some brown sugar on top).
  6. Bake on the middle shelf of the oven for 60 minutes. Test with a skewer to see if done: if the skewer comes out clean, the loaf is ready; if it does not, bake for a further 10 to 15 minutes.
  7. Allow the loaf to cool slightly in the tin. Turn it out onto a wire rack to cool completely.