Banana Slice

Banana Fig and Cranberry slice

Bake in a loaf tin or muffin cases or brownie tin

3 small bananas about 400g (13 oz) before peeling

1 tbspn lemon juice

125g (4oz) butter at room temperature (or margarine or spread)

150g (5oz) light muscavado sugar - gives deeper flavour but granulated ok

2 eggs

175g (6oz) SR flour

125g (4oz) SR wholemeal flour

125g (4oz) dried figs

75g (3oz) dried cranberries

2 tbspn sunflower seeds

Set the oven to 180C 350F gas 4

Brush the loaf tin or brownie tin with oil then cut a piece of greaseproof paper to cover the base and come up the longest sides to assist with turning the cake out

Peel the bananas and mash with the lemon juice on a plate with a fork

Beat or whisk the butter and sugar until light and fluffy

Add the mashed banana eggs and flours and beat together until smooth

Snip the figs with scissors into small pieces and add to the banana mix and add the cranberries and stir together

Spoon mixture into the tin smooth flat and sprinkle with sunflower seeds

Bake for 1 hour for the loaf tin vary it for brownie tin and fairy cakes until the top is well risen and golden brown the top has cracked slightly and a skewer inserted comes out clean

Leave the cake to cool in the tin for 15-30 minutes loosed the sides with round bladed knife and turn out on cooling rack

Remove the lining paper and leave to cool

Slice into thick slices and eat as is or the next day with butter spread on as tea loaf