2 ½ cups white self-raising flour1 tsp. baking powder¾ cup soft brown sugar¼ cup jaggery6 tbs. butter2 medium bananas½ cup water½ tsp. grated nutmegFor the Icing:¾ cup icing sugar1 small lemon, grated rind and juicePreheat the oven to 180C/350F. Use a 450g/1 lb loaf tin. Lightly grease the loaf tin. Sift the flour, nutmeg, sugar and baking powder into a bowl. Put the jaggery in a little warm water, just enough to make it liquid. Cook for a few minutes, then strain to remove particles. Put in a pan with butter and water water. Stir until the butter has melted, then put aside to cool a little. Mash the bananas and stir into the melted mixture. Pour into the flour and stir until evenly mixed. Pour into the loaf tin and bake for 1 hour 5 minutes. Turn out and cool on a wire rack. Icing. Sift the icing sugar and add enough lemon juice to make a thick icing. Stir in the rind and pour over the cooled cake. Slice the remaining banana and arrange on the top. Serve in slices, spread with butter.
You need to be a member of ISKCON Desire Tree | IDT to add comments!
Replies