Banana And Sultana Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Vegetarian | Eat-lf mail, Healthwise, Vegetarian | 1 | Servings |
INGREDIENTS
| 5 | Bananas, peeled weighing | |
| approx. 1 lb 3 oz | ||
| 2 | Eggs, beaten | |
| 6 | oz | Brown sugar, 150 g |
| 4 | oz | Raisins, 100 g original |
| called for "sultanas" | ||
| 8 | oz | Self-rising flour, 200 g |
INSTRUCTIONS
Mash bananas; add eggs, sugar and sultanas and then mix in the flour. Bake in a lined 2 lb loaf tin or cake tin for 1 1/4 hours at 180 C, 350 F or Gas Mark 4. Store in an airtight tin for 24 hours before serving. Suitable for freezing. 1 serving = 1/2 inch thick slice. Recipe by: Complete Hip & Thigh Diet, R. Conley (Annabel Smyth) Posted to MC-Recipe Digest V1 #804 by Roberta Banghart <bobbi744@sojourn.com> on Sep 24, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1592
Calories From Fat: 104
Total Fat: 11.7g
Cholesterol: 372mg
Sodium: 2895.4mg
Potassium: 645.5mg
Carbohydrates: 335.9g
Fiber: 6.1g
Sugar: 165.9g
Protein: 35.2g