A slice of this loaf cake makes a great addition to a lunch box and it really isn’t difficult.
For this recipe you will need: a 2lb loaf tin, a food processor and a large mixing bowl.
Recipe: Banana Cake
Ingredients
- 8oz / 225g self-raising flour
- 4oz / 100g spread
- 6oz / 175g caster sugar
- 2 eggs
- 1lb / 450g peeled weight of ripe bananas, roughly chopped
- 6oz / 175g mixed dried fruit (go with your own preferences: I use 1 ½oz / 45g chopped dates, 1 ½oz / 45g chopped apricots, 2 oz / 55g sultanas and 1oz / 30g raisins
Instructions
- Pre-heat the oven to Gas Mark 4 / 180C / 350F.
- Put everything except the dried fruit in the food processor and whizz it until it is smooth and creamy.
- Tip the mixture out into a bowl and sitr in the dried fruit.
- Pour it all into the tin and spread it out evenly.
- Bake for about 75 minutes.
- Check to see that the top isn’t getting too brown. If it looks as though the top is brown enough, cover the cake with foil.
- Bake for another 15 minutes.
- Test with a skewer to see whether it is ready or not. If the skewer comes out clean, it’s ready. There is quite a lot of fruit in this cake, so the skewer may well come out sticky, but it shouldn’t have soggy cake mix on it.
- Leave to cool, in the tin.
Quick Notes
Keeps for 2-3 days easily. In an airtight tin, it will make nearer a week. Ours rarely lasts that long!
Preparation time (duration): 15 minutes
Cooking time (duration): about 90 minutes
Diet type: Vegetarian
Number of servings (yield): 12+
Meal type: dessert
Culinary tradition: English
Microformatting by hRecipe.
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