Preheat the oven to 180oC /
Gas 4. Line a 23 x 13 cm loaf tin with greaseproof paper and grease the
Cream the butter and sugar until light
and fluffy. Add the eggs, one at a time, beating well after each
Sift together the flour, salt,
bicarbonate of soda, nutmeg, mixed spice and cloves. Add to the butter
mixture and stir to combine well. Add the soured cream, banana and
vanilla and mix to just blend. Pour into the prepared tin.
Bake until the top springs back when
touched lightly, about 45 - 50 minutes. Cool in the tin for 10 minutes.
Turn out on to a wire rack.
For the glaze, combine the icing sugar
and lemon juice, then stir until smooth. Place the cooled loaf on a rack
set over a baking sheet. Pour the glaze over the loaf and allow to set.