1 cup of sugar (180g)
1/2 cup of butter or margarine (120g)
2 eggs
1 cup of ripe mashed banana
1 tablespoon of lemon juice
2 cups of all-purpose flour (300g)
1 teaspoon of baking powder
1 pinch of salt
3/4 cup of chopped pecans (100g)
confectioner's sugar for dusting (optional)
1 cup of sugar (180g)
1/2 cup of butter or margarine (120g)
2 eggs
1 cup of ripe mashed banana
1 tablespoon of lemon juice
2 cups of all-purpose flour (300g)
1 teaspoon of baking powder
1 pinch of salt
3/4 cup of chopped pecans (100g)
confectioner's sugar for dusting (optional)
Preheat the oven to moderate temperature (180°C)
Grease a 25x12cm cake pan and reserve
In a bowl, cream together the sugar and butter or margarine until smooth
Add the eggs one at a time, beating well after each addition
Add the banana and lemon juice
In another bowl, whisk together the flour, baking powder, and salt
Combine with the banana mixture
Beat with an electric mixer on medium speed for 1 minute
Add the pecans and mix carefully
Pour into the prepared cake pan
Bake for 1 hour or until golden brown or a toothpick inserted comes out clean
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely
Dust with confectioner's sugar if desired, and serve
