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1. Soak the sultanas in the rum for 30 minutes. Heat the oven to 160C/fan 140C/gas 3. Line the base of a 23cm x 13cm loaf tin with baking paper. Cut 2 of the bananas into sections that fit the width of the tin, then halve lengthways. Pour the golden syrup along the base of the tin and cover with the banana pieces, cut-side down, fitting them in to make a neat, even layer.
2. Whizz the butter and sugar in a food processor, add the eggs, remaining bananas and vanilla extract and whizz again. Tip into a bowl and fold in the flour, pecans and sultanas. Spoon onto the bananas, being careful not to move them, level the top and bake for 45 minutes or until cooked through (test with a skewer, but don't push it in all the way or you'll hit the banana). Leave for 10 minutes so the syrup soaks into the cake, then turn out onto a plate and serve with crème fraîche or cream.

Per serving

544 kcalories, protein 6.5g, carbohydrate 87.3g, fat 19.1 g, saturated fat 7.6g, fibre 2.8g, salt 0.61 g

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• sally

  17 March 2008

  sally rated and commented on this recipe

  

  really yummy!everyone loved it.

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• inkedman616

  23 March 2008

  inkedman616 rated and commented on this recipe

  

  so so so yummy! really moist...a definate hit!

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• Robinson Towers

  28 March 2008

  Robinson Towers rated and commented on this recipe

  

  Delicious!!!

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• Anna Chieng

  11 April 2008

  Anna Chieng commented on this recipe

  The cake turned out hard and lumpy. I think there is way too much flour and overdose of raisins.

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• Sally

  19 June 2008

  Sally commented on this recipe

  A bit on the sweet side.

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• lynne

  11 September 2008

  lynne commented on this recipe

  Absolutely delicious, when I make it again will probably add some Cinamon for extra spice.

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• Annethebaker

  22 October 2008

  Annethebaker commented on this recipe

  Made this for after Sunday roast at my Moms. It went down a treat. I received such praise! I did not have rum to soak the raisins in so I soaked them in Malibu. You could really taste it in the cake. I will make this again.

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Ingredients

• 100g sultanas
• 50ml rum
• 4 large or 6 small bananas
• 6 tbsp golden syrup
• 75g butter , softened
• 100g caster sugar
• 1 egg
• 1 tsp vanilla extract
• 175g self-raising flour
• 60g pecans

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Difficulty and servings

Serves 6

Preperation and cooking times

Ready in 1 hour

Ingredients

• 100g sultanas
• 50ml rum
• 4 large or 6 small bananas
• 6 tbsp golden syrup
• 75g butter , softened
• 100g caster sugar
• 1 egg
• 1 tsp vanilla extract
• 175g self-raising flour
• 60g pecans

Per serving

544 kcalories, protein 6.5g, carbohydrate 87.3g, fat 19.1 g, saturated fat 7.6g, fibre 2.8g, salt 0.61 g

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