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Banana & Sultana Loaf

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.






Banana & Sultana Loaf

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.

    • Sandra Greatorex
    • 15/05/2021

    A lovely moist cake which is suitable for your Vegan friends to enjoy too.

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