That Banana Cake

Preheat the oven to 180°C (350°F) Gas 4.

Blend the bananas with the lemon juice in a food processor to a purée and set aside.

Cream together the butter and sugar in a stand mixer (or using a hand-held electric whisk) until very smooth, light and fluffy. Add the eggs, one at a time, beating well with each addition.

Sift the dry ingredients together in a separate bowl and then fold into the batter. Add the banana purée, bit by bit, and fold in. Then gently fold in the yogurt or soured milk until combined.

Pour the batter into the prepared cake pan and bake in the preheated oven for around 50–55 minutes or until golden brown and springy to the touch – ovens may vary and if its getting brown too quicky, turn it down a bit. A skewer inserted into the middle should come out clean. The baking time with this cake varies depending on the size of the bananas that have gone in, so keep checking.

Turn out the cake and leave to cool on a wire rack. It must be completely cool before adding the topping.

For the icing, whisk together the butter, cream cheese, vanilla, lime juice and icing sugar for several until very smooth and creamy. If it becomes too soft then chill in the refrigerator for 20 minutes before use. Spread generously onto the cooled cake and decorate with a small handful of chopped pecan nuts.