The recipe I adapted from yum yum magazine, which I modefied the ingredients from 9 inch tin to 7 inch tin. Here' the recipe:
175 gm butter
50 gm sugar
1/2 tbsp lemon zest
1/2 tbsp lemon juice
4 egg yolks
150 gm plain flour
1/2 tsp baking powder
1/4 tsp baking soda
100 gm ripped banana, mashed
15 gm poppy seed
4 egg whites
100 gm sugar
Line a 7 inch baking pan.
Pre-heat oven 180C.
Sieve plain flour,baking powder and baking soda, set a side.
Cream butter and caster sugar until pale.
Add in lemon juice, lemon zest and egg yolks, mix well.
Slowly add in flour mixture, mashed banana and poppy seeds , mix well.
In a clean mixing bowl, whisk egg whites and caster sugar until soft peaks is formed.
Fold whisked egg whites into batter in 3 batches.
Pour the mixture into the prepared baking tin and bake for 45- 50 minutes, until cooked.
Remove from oven and cool before cutting into serving pieces.
Ready to bake:)