spiced banana and sultana cake
2 cups ( 300g) self- raising flour, sifted 1 teaspoon baking powder, sifted 1 ½ teaspoons cinnamon, sifted 1 teaspoon ground ginger, sifted ½ teaspoon mixed spice, sifted 1 ½ cups ( 260g) dark brown sugar 4 eggs 1 teaspoon vanilla extract 1 cup ( 250ml) sunflower oil 1 ½ cups mashed banana 1 cup ( 160g) sultanas 1 x quantity cream cheese icing ( see tips + tricks), to serve Preheat oven to 180C. Place the flour, baking powder, cinnamon, ginger, mixed spice and sugar in a bowl and mix to combine.
Place the eggs, vanilla and oil in a bowl and whisk to combine. Add the egg mixture to the flour mixture with the banana, and mix to combine. Fold through the sultanas and spoon the mixture into a lightly greased 20cm x 30cm tin lined with non- stick baking paper. Bake for 40- 45 minutes or until cooked when tested with a skewer.
Allow the cake to stand for 5 minutes before turning onto a wire rack to cool completely.
Using a palette knife, spread the cooled cake with the cream cheese icing and cut into squares to serve.
Serves 8– 10.