This is a variation on a previous cake but this time including sultanas and apple to the ripe banana. The sultanas and orange juice cut through the rich banana flavour and the apple adds a little texture.
Apple, Banana and Sultana Cake
- 3 cups Self Raising flour
- 1 tsp baking powder
- 3/4 cup brown sugar, packed down firmly
- 2 medium overripe bananas, mashed
- 100 g butter, melted
- 3 eggs, whisked
- 1 cup milk
- 1 tsp vanilla extract
- 1 Granny Smith Apple sliced and chopped finely
- 1 cup of sultanas, in 4 tablespoons of orange juice and rested for an hour
- 2 Granny Smith apples sliced thinly and steamed for 5 minutes
- Ground cinnamon
- Extra white sugar to sprinkle over apple
- Icing sugar for decoration
- Pre-heat oven to 180 C
- Grease a Bundt pan carefully with butter and sprinkle finely grated dry breadcrumbs over the pan
- Sift flour and baking powder
- In another bowl whisk the eggs, vanilla and sugar together
- Add the mashed banana, whisking to combine well
- Add the melted butter and whisk to combine
- Add the milk to the butter to the egg mix and whisking it gently
- Add the flour gradually, gently whisking it through till everything is well combined
- Stir in the chopped apple and combine well
- Stir in the sultanas and orange juice
- Pour the mixture the prepared Bundt pan
- Tap the pan to settle the mix
- Place the steamed apple slices around the top of the pan fanning them around and pressing them slightly into the batter.
- Sprinkle ground cinnamon and sugar over the top of the apple
- Bake for 45-50 minutes or until the cake is well browned and a skewer inserted comes out cleanly.
- Place a plate over the top of the Bunt tin then gently invert and then onto a wire rack to cool with apple side up.
Serve with a dollop of double cream