How to cook Banana and Sultana Cake (v)
Fat-Free Banana and Sultana Cake
Banana and Sultana Cake is a firm favourite from my archive of diet books. This one is from my Flat Stomach Plan, published in 1994. So easy to make and made without adding any fat. Ripe bananas can often be purchased cheaply and it is a great way to use up bananas that are getting a bit too ripe. Suitable for freezing
Serves 10 slices
Per slice: 210 Calories, 1.5g fat
Prep time 10 mins
Cook Time 60 – 90 mins
Ingredients
475g ripe bananas (5 large), peeled
2 eggs, beaten
150g demerara sugar
½ tsp vanilla essence
100g sultanas
200g self-raising flour
Method
- Preheat the oven to 180°C or 350°F or Gas Mark 4.
- Mash the bananas in a mixing bowl. Stir in the eggs and vanilla essence, sugar and sultanas then mix in the flour.
- Place in a lined 2lb/800g loaf tin or cake tin and bake for 1 – 1½ hours. (Check it after 1 hour to see if it is cooked by inserting a skewer in the centre of the cake. If it comes out clean the cake is cooked.)
- For best results, store for 24 hours before serving.
As per the Terms and Conditions of your use of our website you may download and print the information for your personal use only.
Recipe © Rosemary Conley Enterprises
Sugar-Free Banana and Sultana Cake
As an alternative to the fat-free recipe above, here is an option for those wishing to make the cake without adding any sugar in addition to that already contained in the fruit. This version does contain fats in the form of butter and milk.
Prep time 10 mins
Cook Time 30 – 40 mins
Ingredients
150g self-raising flour (wholemeal preferably)
1 tsp baking powder
2 tsp ground cinnamon
50g melted butter
2 tsp vanilla essence
2 eggs
1 tbsp milk
3 small ripe bananas (or 2 large) mashed
50g sultanas
Method
- Line a loaf tin. Preheat oven to 180°C or 160°C Fan, Gas Mark 4.
- Mix all ingredients (except sultanas) in a large bowl with a handheld mixer for 2 minutes.
- Add sultanas.
- Pour into the prepared tin and bake for 30 – 40 minutes