• Check the oven shelves – the cake needs to be baked in the center of the oven. Preheat the oven to 180°C/fan oven 160°C/gas mark 4. Grease and line a 900g (2lb) loaf tin.
• Sift the flour and salt into a large mixing bowl. Using your fingertips, rub the chilled butter into the flour until the mixture looks like fine breadcrumbs. Stir in the sugar.
• Beat the eggs and vanilla extract together. Peel the bananas and mash them using a potato masher or a fork. Add the eggs and mashed bananas to the cake mixture. Stir everything together until combined. Check the texture – the mixture should have a soft, dropping consistency. This means when you lift up a generous spoonful from the bowl, it will drop off in a moment or two. If the mixture is too stiff, stir in 1-2 tablespoons of milk.
• Turn the mixture into the prepared tin and level the surface. Bake for 55-60 minutes. Remember that ovens vary – your cake may need a little longer. To test that it’s cooked, insert a fine skewer into the centre of the cake. If it comes out clean the cake is cooked. If not, bake for a little longer.
• Stand the cooked cake on a wire rack and let it cool completely in the tin. When cool, remove the lining paper.
• If frosting the cake, mix together the cream cheese, grated lemon rind and icing sugar. Spread over the surface of the cake.

Tip: If frosting the cake, keep the finished cake covered and refrigerated, though let it come up to room temperature before you eat it.