Banana Sultana Cake
- 2 large, ripe bananas, about 400 g in total
- 2 cups self-raising flour
- 1 teaspoon baking powder
- 1/4 cup brown sugar
- 1/3 cup sunflower oil
- 1/3 cup low-fat milk
- 2 eggs
- 1 cup sultanas
Preparation:10min › Cook:55min › Ready in:1hour5min
- Preheat the oven to 180 degrees C. Grease a deep 18cm round cake tin and line the bottom with baking paper. Peel the bananas, then mash with a fork.
- Sift the flour and baking powder into a large bowl and stir in the sugar. Mix together the oil, milk and eggs in a separate bowl and add to the flour mixture. Stir in the sultanas and mashed bananas, then pour the mixture into the tin.
- Bake for 50–55 minutes or until the cake is well risen and a skewer inserted in the centre comes out clean. Leave to cool for 15 minutes, then loosen the edge of the cake with a knife and turn it out onto a wire rack to cool completely. The cake can be kept in an airtight container for up to 4 days.
Great recipe but it needed a few tweaks - I added one extra banana, 1 teaspoon Cinnamon, and half a teaspoon Vanilla essense. As for the cooking time, 55min at 180c is too much. I reduced the temp to 160 and it turned out great. Very pleased with how easy it is to make. - 12 May 2012
This banana bread is delish! It's not too sweet. I added one more banana for extra flavour. Very moist. Yummy with butter and warm out of the oven. - 04 Mar 2012
Ladies, have a look here: http://www.nigella.com/recipes/view/banana-bread-2469 - 10 Oct 2011