This is a great way to use up even the blackest of bananas. It only works well when the bananas are overripe. You can also use any bananas that have been popped in the freezer for later use and to make the cake in speedy time you can squeeze the oranges ahead and put the juice in the freezer ready to make this delicious, light and tasty cake which can be served as a cake or for a yummy dessert served with extra sauce and clotted cream.
Banana Citrus Cake with an Orange Drizzle
- 185 g butter
- 175 g castor sugar
- 4 eggs
- 360 g self-raising flour
- 3 g bicarbonate of soda
- 3 medium or 4 small bananas very ripe
- 30 ml lemon juice
- 60 ml orange juice
- 90 g castor sugar
- 120 ml orange juice
- Cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
- In a blender mix together the bananas, lemon and orange juices until completely smooth.
- Sift the flour and bicarbonate of soda into the creamed mixture and fold in gently then add the banana mixture and fold in until fully mixed.
- Carefully pour into 12 greased muffin tins or a 22cm greased round cake tin.
- Bake in a moderate oven Gas Mark 4 / 180C - 20 minutes for the muffins or 35-40 minutes for the large cake.
- After removing from the oven, pour the hot syrup immediately over the cakes, and leave until nearly cool, before removing from the tin.
- Put the juice and sugar in a pan over a very low heat. Stir until dissolved. Bring to the boil and remove from the heat. Pour over the cakes whilst still hot.