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- 225 g (8oz) plain flour
- 1 tsp. bicarbonate of soda
- ½ tsp cream of tartar
- 100 g (3½oz) butter
- 175 g (6oz) golden caster sugar
- 1 tsp. lemon juice
- 3 Tbsp. milk
- Zest of 1 lemon
- 2 bananas, mashed - around 300 g (11oz)
- 2 medium eggs, beaten ½ tsp vanilla extract
- Golden granulated sugar to dredge
- Step 1
Preheat the oven to 180ºC (160ºC fan oven) mark 4. Grease and baseline a 900g (2lb) loaf tin.
- Step 2
Put the flour, bicarbonate of soda and cream of tartar in a food processor and whiz. Add the butter and whiz until it resembles breadcrumbs. Add the sugar and whiz.
- Step 3
Mix the lemon juice and milk together and leave for 1min. Stir in the lemon zest, bananas, eggs and vanilla then add to food processor. Whiz until combined.
- Step 4
Put into the loaf tin, dredge with granulated sugar and bake for 1¼hr or until risen, golden and an inserted skewer comes out clean. Cool on a wire rack.
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Cook's tips
Once the mixture is made up, make sure it's of dropping consistency: pick up a spoonful and it should drop off easily. If it doesn't, add 1tbsp milk.
Don't overcook your cake - it's ready when a skewer inserted in the centre comes out clean.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
