3 cups (750 ml) sifted unbleached all-purpose flour

1 tablespoon (15 ml) baking powder

1 teaspoon (5 ml) ground cardamom (optional)

1 teaspoon (5 ml) salt

1 1/2 cups (375 ml) ripe bananas (about 3 bananas)

2 tablespoons (30 ml) lemon juice

1 cup (250 ml) unsalted butter, softened

2 cups (500 ml) sugar

1/4 cup (60 ml) vegetable oil

2 eggs

With the rack in the middle position, preheat the oven to 180 °C (350 °F).

Generously butter a 2.5 litres (10 cups) Bundt, tube or novelty cake pan.

In another bowl, with a fork, coarsely mash the bananas with the lemon juice. Set aside.

In another bowl, cream the butter with the sugar and oil with an electric mixer. Add the eggs, one at a time, beating until the mixture is smooth.

At low speed, add dry ingredients alternately with bananas. Pour the batter into the pan and place on a baking sheet (in the case of a novelty pan). Bake for about 1 hour or until a toothpick inserted in the centre of the cake comes out clean. Cool. Remove from the pan and cool completely on a rack.

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