Title: Banana and sultana cake
 Categories: Vegetarian, Eat-lf mail, Healthwise
      Yield: 1 Servings
 
      5 lg 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)
 
  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