Banana Citrus Cake with an Orange Drizzle
bicarbonate of soda
medium or 4 small bananas
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.
Tip: Make double the amount of syrup and use the extra to pour over warmed cake when serving as a dessert.