kcals 214 fat 7.6g saturates 4.5g carbs 31.7g sugars 19g fibre 3.6g protein 3.8g
- 125g self-raising wholemeal flour
- 1/2 tsp baking powder
- 2 tsp ground cinnamon
- 75g sultana
- 50g butter, melted
- 2 tsp vanilla essence
- 1 egg
- 1 tbsp milk
- 3 ripe bananas, mashed
Preheat the oven to 180C/ 160C fan/ gas mark 4. Grease and line a 450g loaf/1lb tin with baking parchment.
Weigh the flour, baking powder, cinnamon and sultanas into a bowl and mix with a wooden spoon. Then weigh the butter, vanilla essence, egg, milk and mashed bananas and put into another bowl or jug and mix with a small balloon whisk or fork. Pour the ‘wet’ banana mixture into the ‘dry’ flour mixture and combine thoroughly with a wooden spoon.
Beat the egg with a fork and mash the banana with a potato masher.
Pour the cake mixture into the prepared tin and bake for 30 – 40 mins or until a skewer inserted in the middle comes out clean. Remove from the oven, allow to cool in the tin for 10 mins then turn out.