1. Preheat the oven to 180C / 160C Fan / Gas 4.

   Butter a 1lb loaf tin (or similar sized baking dish).

   To make removal easier, lay a strip of baking paper along the bottom of the loaf tin which is long enough to come up above the short sides.

2. Sift the flour and salt into a medium sized bowl then set aside.

3. Put the butter, sugar and lemon zest in a mixing bowl and beat (ideally using electric beaters) until light and fluffy.

4. Beat in one of the eggs along with 1 tablespoon of the sifted flour.

   Repeat with the second egg and another tablespoon of the flour.

   Toss the banana slices in the remaining flour then fold them and the flour into the beaten mixture.

   Transfer the mixture to the prepared tin, lightly smoothing the top.

5. Put in the oven and bake for 20 minutes.

   After 20 minutes, reduce the oven temperature to 160 C / 140 C Fan / Gas 3.

   Cook for a further 20-25 minutes or until an inserted cocktail stick comes out clean.

   Note that if you're using a shallower baking tin rather than a loaf tin, then the second stage of cooking may be shorter.

6. Lift or turn the pudding out onto a platter or dish, cut into slicess and serve warm with custard, cream or ice-cream.

   If not eating immediately, can be stored in the fridge for 2 days and reheated in a microwave.

Custard

1. Put the milk in a saucepan and heat gently. Remove from the heat just before it boils.

2. Meanwhile, whisk together the egg yolks, sugar, cornflour and vanilla extract in a bowl.

3. Pour the hot milk into the bowl, whisking constantly to combine.

4. Transfer the mixture back into the saucepan and heat gently, stirring, until the custard thickens (approx 3-5 minutes).

   Remove from the heat and serve with the sponge pudding.