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Ingredients
1 banana, large
3 ml (½ tsp) vanilla flavouring
75g (3oz) butter
100g (4oz) granulated sugar
150g (5oz) self-raising flour
3 ml (½ tsp) salt
1 ½ ml (¼ tsp) bicarbonate of soda
2 eggs
Dish: bowl, 18 cm (7") cake tin, lined with
greaseproof paper
Oven Accessory: no accessory then anti-spark
ring + wire shelf in lower position
Peel the banana and mash until smooth with the vanilla
flavouring. Place the butter and sugar in a bowl. Place on
base of oven and melt on HIGH MICROWAVE for 1
minute, or until soft. Stir in the flour, salt and bicarbonate
of soda. Beat in the eggs and mashed banana. Spoon
into the prepared cake tin. Place tin on anti-spark ring on
shelf and cook on CONVECTION 160°C + WARM
MICROWAVE for 20 minutes, or until cooked.
Banana Cake
Ingredients
100g (4oz) currants
100g (4oz) sultanas
100g (4oz) raisins
50g (2oz) whole almonds, blanched
and chopped, reserve 6 whole for
decoration
225g (8oz) butter or margarine
225g (8oz) soft brown sugar
grated rind of one lemon
4 eggs
275g (10oz) plain flour
100g (4oz) chopped mixed peel.
Dish: 20 cm (8") round tin, greased and lined
Oven Accessory: anti-spark ring + wire shelf in
lower position
Peel the banana and mash until smooth with the vanilla
flavouring. Place the butter and sugar in a bowl. Place on
base of oven and melt on HIGH MICROWAVE for 1
minute, or until soft. Stir in the flour, salt and bicarbonate
of soda. Beat in the eggs and mashed banana. Spoon
into the prepared cake tin. Place tin on anti-spark ring on
shelf and cook on CONVECTION 160°C + WARM
MICROWAVE for 20 minutes, or until cooked.
Dundee Cake
Desserts & Baking