Spiced banana loaf

This is my own original recipe.

  • 110g margarine
  • 170g dark muscovado sugar
  • 2 large eggs
  • 170g seedless raisins
  • grated zest of 1 lemon
  • 3 large bananas, very ripe
  • 225g self-raising wholemeal flour
  • 2 tbsp kewra or rosewater
  • 1 tsp garam masala
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cardamom

Put the raisins in a small pan.  Add the kewra or rosewater, plus enough cold water to cover.  Bring to the boil, then immediately remove from heat and drain.  Pick over the fruit and dry on paper towels in a low oven for about 10-15 minutes.

Preheat the oven to 170 C/325 F/Gas Mark 3.  Line the base and sides of a 1 kg loaf tin with baking parchment.  Cream the margarine and sugar until well blended.  Beat in the eggs one at a time, then add the raisins and lemon zest.  Mash the bananas and add them to the mixture. Stir well.

Fold in the flour and spices.  Put the mixture in the loaf tin.  Bake for about 1 hour, starting to check it after 50 minutes.  Leave the cake in its tin to cool on a wire rack for 15 minutes, then remove from the tin to finish cooling.

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