3 medium ripe bananas (peeled to give 275g banana weight without skin)
2 tsp gluten free baking powder
1 tsp ground cinnamon
2 medium eggs (lightly whisked)

Fruit Mix:
110g butter
1 lemon, grated zest and juice made up to 100ml with water
110g soft light brown sugar
75g sultanas


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1  Place butter, lemon zest and juice, sugar and sultanas in a suitable covered bowl and microwave for 4 – 5 minutes or until the ingredients are just bubbling. Stir and set aside for 30 minutes to allow sultanas to soak.

2. Pre-heat the oven to 180°C / 360° F/ Gas mark 4.

2.  Mash the bananas to a purée with a fork in a medium size mixing bowl. Stir in the soaked sultanas and the remaining cake ingredients. Beat together with a wooden spoon to combine. Spoon cake mixture into a lightly oiled 2lb non stick bread tin. The mixture will almost come to the top but it does not rise much further on baking.

3 Bake for around 30 -40 minutes, or until golden. Remove from the tin and once cool store in an airtight container. Eat within 7 days.

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