What you’ll need
4 ripe bananas, mashed
½ cup auzure Canola Oil
1 cup brown sugar
⅓ cup caster sugar
1 teaspoon vanilla paste
1 ½ cups The Healthy Baker Self Raising Flour
½ teaspoon Allspice
For the Lemon Glaze
1 cup icing sugar
2 lemons, juiced
Preheat oven to 180°C and grease and line a 22cm cake tin.
Place all the ingredients in the bowl of a stand mixer with the paddle attachment and mix for 2-3 minutes.
Pour into the prepared cake tin and bake for 45 minutes or until the cake is firm to touch and is just starting to pull away from the side of the tin.
Turn out onto a wire rack to cool completely.
For the glaze, mix together the icing sugar, zest and juice of the two lemons until you have the desired consistency.
Drizzle over cooled cake, and serve.