Ingredients
225 grams (8 ounces 2 cups) self (self-rising) flour
100 g (4 oz, 1 / 2 cup) soft butter or margarine, softened
175 grams (6 ounces, 3 / 4 cup) caster (superfine granulated) sugar
2 egg
3 bananas peeled,
175 grams (6 ounces, 1 cup) dried fruit (sultanas use, raisins, currants, chopped candied cherries, candied lemon peel or a mixture)
2 pounds (900 grams) makes a cake
Law※ gas oven prior to 4/180C/350F. Baseline Oil and £ 2 (900 g) loaf pan.
Food processor and mix until blended into a well, * all ingredients except the dried fruit.
Take a bowl of food processor-based machines *, treated to remove the blade and stir in dried fruit mix.
Spoon the dough for 20 minutes of baking cake pan, approximately 1 hour, until the blade is inserted into the cake or the fine has been wiped out. Please check the cake if necessary cover with a piece of foil to prevent burning on and after 1 hour 10 minutes.
* Again from the socket, allowing you to cool down.
* This banana cake is preserved well in an airtight tin for a few days to cool them, or seven days.