Banana and sultana cake

Yield: 1 Servings

Measure Ingredient
5 larges Bananas; peeled (weighing approx. 1 lb 3 oz)
2 Eggs; beaten
6 ounces Brown sugar; (150 g)
4 ounces Raisins; (100 g) (original called for "sultanas")
8 ounces Self-rising flour; (200 g)

Mash bananas; add eggs, sugar and sultanas and then mix in the flour. Bake in a lined 2 lb loaf tin or cake tin for 1¼ hours at 180 C, 350 F or Gas Mark 4. Store in an airtight tin for 24 hours before serving. Suitable for freezing.

1 serving = ½ inch thick slice.

Recipe by: Complete Hip & Thigh Diet, R. Conley (Annabel Smyth) Posted to MC-Recipe Digest V1 #804 by Roberta Banghart <bobbi744@...> on Sep 24, 1997

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