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A lovely moist cake with a delicious topping – cut it into squares and serve as a pudding or tea-time treat.
Ingredients:
- 90g butter or margarine
- 120g brown sugar
- 5 bananas, peeled and sliced
- 75g raisins
- 75g whole pecans, cut into quarters
- 2 eggs, beaten
- 1 teaspoon vanilla essence
- 225g self-rasing flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 85 ml milk
Preheat the oven to gas mark 4, 180 degrees C. Melt 40g of the butter or margarine in a saucepan and stir in 40g of the brown sugar until melted. Spread this mixture over the base of a shallow 20cm square non-stick cake tin. Arrange the sliced bananas, raisins and pecans on top.
Cream together the remaining butter or margarine and sugar. Beat in the eggs and vanilla. Sift together the dry ingredients and gradually beat these into the first mixture alternatively with the milk until smooth. Pour the batter over the bananas, don’t worry if there are some gaps as the batter will spread when cooked.
Bake for 40 to 45 minutes. Turn out upside-down whilst still warm.
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