Quick and easy to prepare using basic ingredients, this cake makes a healthy snack for hungry children just back from school, and is a handy addition to lunch boxes. It's best made with very ripe bananas, so it's a good way of using up bananas that are past their best.
2 large ripe bananas, about 400 g in total, weighed with their skins on
1 2/3 cup (250 g) self-raising flour
1 teaspoon baking powder
1/4 cup (55 g) firmly packed soft brown sugar
100 ml sunflower oil
100 ml low-fat milk
1 cup (125 g) sultanas
Preheat the oven to 180°C.
Grease an 18 cm round deep 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 bowl and stir in the sugar.
Whisk together the oil, milk and eggs and add to the flour mixture.
Stir in the sultanas and mashed bananas, then pour the mixture into the prepared 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.
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