Directions:
- Preheat oven to 375 F. Butter a 23 cm cake tin. Or you can use a 28x18cm/12x7in oblong cake tin and line with baking paper.
- Beat butter and sugar in a large bowl with an electric hand mixer is pale and fluffy. Whisk in the egg, and then beat in the flour and milk until combined. Spoon in the tin and spread evenly. Arrange bananas over the top.
- Mix caster sugar, flour and lemon rind in a food processor and then add the butter and pulse until the mixture is crumbly. Sprinkle over the bananas layer and then sprinkle the chopped walnuts over.
- Bake 55 minutes until the topping is very light golden. Leave to cool in tin completely.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 467.02 Kcal (1955 kJ) | ||
| Calories from fat | 153.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.03g | 26% | |
|---|---|---|---|
| Cholesterol | 52.1mg | 17% | |
| Sodium | 253.61mg | 11% | |
| Potassium | 183.84mg | 4% | |
| Total Carbs | 76.26g | 25% | |
| Sugars | 33.93g | 136% | |
| Dietary Fiber | 2.44g | 10% | |
| Protein | 3.47g | 7% | |
| Vitamin C | 3.2mg | 5% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.5mg | 3% | |
| Calcium | 51.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 338.74 Kcal (1418 kJ) | ||
| Calories from fat | 111.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.35g | 26% | |
|---|---|---|---|
| Cholesterol | 37.79mg | 17% | |
| Sodium | 183.95mg | 11% | |
| Potassium | 133.34mg | 4% | |
| Total Carbs | 55.31g | 25% | |
| Sugars | 24.61g | 136% | |
| Dietary Fiber | 1.77g | 10% | |
| Protein | 2.52g | 7% | |
| Vitamin C | 2.4mg | 5% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.4mg | 3% | |
| Calcium | 37.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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