|125 g||butter — softened|
|200 ml||brown sugar|
|2||eggs — large|
|1 tsp||vanilla — essence|
|3||bananas — mashed|
|lemon — juice only|
|2 cup||flour — cake|
|1 tsp||Robertson's baking powder|
|1 tsp||Robertson's bicarbonate of soda|
Preheat the oven to 180°C.
Whisk the butter and sugar together until light and creamy, add the eggs one by one as well as the vanilla essence.
Mix the banana pulp, lemon juice and milk together.
the dry ingredients together and gently fold into the creamed
mixture(butter mixture) alternatively with the banana mixture.
Pour into a well greased medium sized loaf tin and bake for +- 50 minutes.
Recipe by Carey Boucher Erasmus and published in Crush online magazine.