Banana & Sultana Loaf
Emily Davenport
8-10 servings
30 minutes
176
British
Baking, loaf
Moist, with just a hint of banana, this classic tea loaf is scrumptious spread with a little butter. Banana & Sultana Loaf taken from Just For One Or Two Cookbook.
Ingredients
- Sultanas 225g (8oz)
Hot tea 300ml (½ pint)
- Sunflower oil for brushing
- Bananas 200g (7oz) weight with skins on
- Light brown or caster sugar 110g (4oz)
- Self-raising flour 225g (8oz)
- Bicarbonate of soda 1 tsp
- Ground cinnamon 1 tsp
Find this recipe in the Just For One Or Two Cookbook
Directions
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.
Lightly brush a 900g (2lb) loaf tin with a little oil and line the base with non-stick baking paper.
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.
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.
To serve now: Leave the cake to cool in the tin, then loosen the edges and turn out, peel off the paper and slice.
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.
To serve from the freezer: Thaw as many slices as required at room temperature for about 2 hours or until thoroughly defrosted.