I've made many a banana cake over the course of my baking career, but I think this Donna Hay recipe is the best yet. The cake is fluffy and sweet and so comforting to eat. It brings back memories of my childhood. The recipe calls for a confident amount of ripe (organic) bananas, a hint of lemon zest and a delicious coating of lemon icing. I could've added dates and nuts, but here I think simplicity is the key. Enjoy!
flour (could be replaced with a gluten free flour)
lemon juice and zest
lemon zest and juice