Banana & Sultana 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
Instructions
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.
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A lovely moist cake which is suitable for your Vegan friends to enjoy too.