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