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Monday, November 17, 2008

Banana Cake

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Ingredients.
8ozs self raising flour
2 very ripe bananas
4 ozs demarera sugar
4 ozs melted butter
2 eggs
10 ozs sultanas
In a large mixing bowl, mash the bananas, then add all the other ingredients apart from the sultanas.
Mix well, and then stir in the floured sultanas last.
Put in a greased and lined cake tin. Bake in the middle of the oven at 300F for approx 2hours.

6 comments:

  1. Dave the Banana Bake looks delicious. I will try it.

    BYW ~~ I put a link to your blog on my post today. You might enjoy seeing what prompted this.

    Lots of Love
    Wanda

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  2. Yum! I can just smell it baking! It looks delicious. (I have no idea what sultana's are. I guess that proves I don't bake very much!)

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  3. Goodness I hope you made enough for all of us Dave! I love banana bread.

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  4. You just made my mouth water! Shame on you!! lol

    By the way what are sultana's anyhow? Well before I can start baking again I have to wait for a cooler night to do so...otherwise I might as well moved outdoors cause my apartment will get too hot while baking anything.

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  5. The sultana (also called the sultanina or sultani) is a type of white, seedless grape of Turkish or Iranian origin. It is also the name given to the raisin made from it; such sultana raisins are often called simply sultanas or sultanis. These are typically larger than the currants made from Zante grapes, but smaller than "normal" raisins.

    Sultana raisins have a delicate and unique flavor and are especially noted for their sweetness and golden colour.[1]

    from Wikipedia

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  6. I find this very strange and awesome...on Monday, I made a Banana Cake. I had no idea you were posting this...we must both have had too many bananas, lol!

    I added walnuts to mine and used maple syrup in place of the sugar. But I love those sultanas. I let them sit in boiling water for ten minutes or so...it plumps them up even further. And mine used a low temp. and was done in a couple of hours.

    Isn't it good? Yum.

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Thanks for your comments. Whenever possible I will always reply. Dave