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Banana Cake

This comes from Vegetarian Kitchen by Sarah Brown. If you want to make it wheat free, omit the wholemeal flour and replace it with 2 oz (55g) polenta flour and 3 oz (85g) rice flour.

1 lb (450g) ripe bananas, mashed
2 oz (50g) chopped brazil nuts
4 fl oz (100ml) sunflower oil
4 oz (100g) raisins
3 oz (75g) rolled oats
5 oz (140g) wholemeal flour
½ tsp vanilla essence
pinch salt

1. Preheat the oven to gas mark 5, 190C (375F).

2. Mix all the ingredients together. The consistency should be soft and moist. Spoon into a greased 1 lb (450g) loaf tin and bake for 50-60 minutes, or until a skewer inserted into the centre comes out clean. Cool for 10 minutes before turning out.