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Banana and Sultana Cake
Banana and Sultana Cake 5 large Bananas, peeled 2 Eggs, beaten 6 ounces of Brown sugar; (150 g) 4 ounces of Raisins (100 g) (original 8 ounces of Self-rising flour; (200 g) Mash bananas; add eggs, sugar and sultanas and then mix in the flour. Bake in a lined 2 lb loaf tin or cake tin for 1 1/4 hours at 180ºC, 350ºF. or Gas Mark 4. Store in an airtight tin for 24 hours before serving. Suitable for freezing. 1 serving = 1/2 inch thick slice. Recipe by: Complete Hip & Thigh Diet, R. Conley (Annabel Smyth) Posted to MC-Recipe Digest V1 #804 by Roberta Banghart <bobbi744@sojourn.com> on Sep 24, 1997 |