"This recipe came from my lovely mum-in-law Val Stones senior, I've been making it for forty years and it always pleases. It has a rich banana taste with a crunchy sugary top. I add vanilla essence as I think it compliments the spices".
Set the oven 350F 160C fan gas mark 4
Line a 2lb loaf tin
250g self raising flour
Pinch of salt
1/4 teaspoon of mixed spice
85g soft margarine ( you could add 25g of unsalted butter in place of some of the margarine)
114g light soft brown sugar
2 medium eggs lightly beaten
2 medium sized bananas ( peeled and mashed)
1 teaspoon vanilla extract
Demerara sugar to scatter on the top of the cake to give a crunchy topping
56g chopped pecans and a few extras to decorate the top
Sift the flour, spices and salt into a bowl
Cream the margarine and sugar
Beat in the eggs
Stir in the bananas, sultanas, and pecans
Fold in the flour
Turn into the loaf tin ( you might like to use a round tin )
Bake for 1 hour and then test to see if it's ready . You can listen to it but you can also test it with a squwer .
Let cool in the tin for 5 minutes and then place the cake on a cooling rack until completely cool before packing in an airtight container
This cake keeps well and will become even better after about 3 days .