Quick and easy to prepare, this cake makes a healthy snack for hungry children or a handy addition to lunchboxes. And it's a great way to use up bananas that have been sitting in the fruit bowl for too long.
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
1 cup sultanas
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
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