Directions

Preheat oven to 160C (fan oven) or equivalent

You will need a greased 450g (1lb) loaf tin lined with a strip of greaseproof paper. Line your loaf tin with a strip of double thickness greaseproof paper from end to end, with the paper ends sticking up: this will enable you to lift the loaf out easily.

Whiz the butter and sugar together in a food processor until soft and fluffy.

Add the raising agents to the weighed flour.

Sieve a couple of tablespoons of the flour over the butter and sugar mixture and add the eggs on top. Sieve in the rest of the flour and whiz. Add the ground almonds and whiz again.

Finally, add the banana and whiz until smooth and fully mixed.

Spoon into the prepared tin, cover loosely with greaseproof paper and bake for about 40 minutes, or until a skewer inserted into the cake comes out clean.

Leave in the tin to settle for a few moments then remove and cool on a wire rack.

Lemon and Vanilla Glace Icing

The lemon and vanilla flavours work well together and with the banana. Don’t add too much vanilla as it can be overpowering. The consistency of the icing should be fairly thick and speadable rather than runny.

75g (3oz) icing sugar
Approximately 1-2 tablespoons lemon juice
¼ - ½ teaspoon vanilla extract
½ teaspoon glycerine

Sieve the icing sugar into a bowl and stir in the juice and glycerine.

Alternatively, put the icing sugar into the clean, dry, bowl of your food processor and give it a few turns to eliminate any lumps. Add the juice and whiz until smooth. Add a drop more juice if necessary. Finally, add the glycerine and whiz again.

Spread over the top of the cooled banana loaf.

Store in an airtight tin.