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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.
Ready in 1 hour 5 minutes
This cake is much lower in sugar than a conventional banana cake. Using sunflower oil instead of butter makes it low in saturated fat, too.Variation
You can substitute other dried fruit for the sultanas, such as dried cranberries, chopped dried figs or apricots, or a mix of chopped exotic dried fruit such as mango and pawpaw.