Directions

1. Put the sultanas in a bowl and pour over the hot tea. Leave for 1 hour. Preheat the oven to 180°C/350°F/Gas 4.

2. Lightly brush a 900g (2lb) loaf tin with a little oil and line the base with non-stick baking paper.

3. Peel and mash the bananas in a large bowl. Add the sugar, flour, bicarbonate of soda and cinnamon, then stir in the sultanas and tea and mix thoroughly.

4. Spoon the mixture into the tin, level the surface and cook for about 1 hour or until well risen and a skewer comes out cleanly when inserted in the cake.

5. To serve now: Leave the cake to cool in the tin, then loosen the edges and turn out, peel off the paper and slice.

6. To freeze: When the cake is cold, interleave the slices to be frozen with paper, then put them in a polybag, label and freeze. Use within 3 months.

7. To serve from the freezer: Thaw as many slices as required at room temperature for about 2 hours or until thoroughly defrosted.