lemon banana loaf

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It's somewhere inbetween a cake and a loaf. The outside is crisp and the inside tender but a bit denser than cake.

2 bananas, mashed

100g  Sunflower oil

175g light muscovado sugar (although caster it fine)

Zest and juice of a lemon

225g Self raising flour (sieved)

1 tsp baking powder

Preheat oven to 180C and line a loaf tin

Cream bananas, oil, sugar and lemon (zest and juice) together.

Fold in the flour and baking powder and put in lined loaf tin.

Bake for 1 hour but check after 45 minutes. A skewer should come out clean.

Cool before slicing.

(Freezes well either whole or in slices and can happily be doubled up for batch baking)

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