Banana Citrus Cake with Orange Syrup

This one is a real family favourite!

It is essential to use over-ripe bananas for this recipe . If your bananas are getting too ripe and you don’t have time to bake, put them in the freezer, then thaw and use as normal for this recipe.

Ingredients

• 185g butter
• 1 cup caster sugar
• 4 eggs
• 2 cups self-raising flour
• ½ teaspoon bi-carb
• 3 medium bananas
• 2 tablespoons lemon juice
• ¼ cup orange juice freshly squeezed

Orange Syrup

• ½ cup sugar
• ¼ cup water
• ¼ cup strained freshly squeezed orange juice

Method

1.  Cream butter and sugar in a small bowl with electric mixder until light and fluffy
2. Add eggs one at a time, beating well after each addition
3. Process or blend bananas, lemon and orange juices until smooth and liquefied
4. Stir sifted flour and soda and banana mixture into creamed mixture
5. Pour into well-greased and lightly floured 20cm baba or ring tin. Bake in moderate oven for approx. 40 minutes, stand 5 minutes, invert tin onto wire rack and stand further 10 minutes before removing tin.
6. Place cake over tray, while hot pur orange syrup evenly over cake
7. Orange syrup: combine sugar, water and orange juice in pan, bring to boil, use while hot.

Handy Hints:

• I leave cake in tin and pour hot syrup onto cake directly from oven, and leave to cool in cake tin.
• This cake is excellent to freeze – so always make doube and freeze one for later.