Banana and sultana cake
1 Servings
Ingredients
| Quantity | 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) |
Directions
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