Preheat the oven to 180°c and line 20cm round tin.
1/2 lemon
400g ripe bananas (weight in skins)
100g butter
100g caster sugar
2 large eggs
225g SR flour
pinch salt
50g desiccated coconut (hold back 12g for the top)
4tbl clear honey (3 in cake, 1 on top)
Grate the lemon rind and squeeze the juice. Peel the bananas and mash with the lemon juice.
Beat the butter and sugar until light and fluffy. Add the other ingredients and beat till smooth. Spoon into the tin and bake for 1 hour. Cool on a wire rack. Brush the top with 1 tbl honey and sprinkle with coconut.