Banana Sponge Cake

6 tablespoons butter or margarine softened
6 tablespoons sugar
1 small banana mashed
1 egg lightly beaten
1 cup self-rising flour
1 small banana sliced and tossed in 2 tablespoons lemon juice

Preheat oven to 400�F. Spray an 8-inch cake pan with non-stick vegetable spray.

In a large mixing bowl, cream butter and sugar until light and fluffy. Add mashed banana and egg, beating well. Fold in flour. Spoon batter into prepared cake pan; arrange slices of banana on the top of the cake.

Bake 25 to 30 minutes or until a tester inserted in the center comes out clean. Cool in pan for 10 minutes. Remove from pan; cool completely on a wire rack.