1 cup self-rising flour

Pinch of sea salt

1 stick organic unsalted butter, softened

1/2 cup Billington's Light Brown Muscovado Sugar or Wholesome Sweeteners Organic Fair Trade LIght Brown Sugar

2 cage-free eggs, beaten

1 lb ripe bananas (weighed with skins)

For the frosting:

1 1/2 cups organic cream cheese

1 teaspoon finely grated lemon grind

1 tablespoon Billington's Light Brown Muscovado Sugar

Dried banana chips, to decorate

Sift the flour and salt into a large bowl and work the butter in with a pastry blender or your finger tips.  Stir in the Light Brown Muscovado Sugar.  Peel and mash the bananas and add them to the flour mixture with the eggs to give a soft dropping consistency.

Turn into a greased and lined 7-inch cake pan and bake in an oven pre-heated to 350 degrees F for about 1 hour or until a skewer or toothpick comes out clean.  Remove from the oven, cover with a clean, dry cloth and leave in the pan to cool completely.

Split the cake horizontally.  Mix the cream cheese with the lemon rind and sugar and use to fill the cake and cover the top and sides.  Decorate with the dried banana chips.

Note from The Sugar Club:  Keep the cake refrigerated and eat within two days.  Ad 1/2 cup sultanans and/or 1/4 cup chopped walnuts to the mixture if you like.