Banana, Papaya and Saltana Loaf Cake

Add a little sunshine and topical delight to the rather wet British Summer time with this yummy loaf cake. A brilliant cake for fussy-fruit-eaters, and because of the high fruit content, there is no need to add any extra sugar.

Prep time: 15 min
Cooking time: 90 min

4 small overripe banana ( or 3 medium ones)
1/2 ripe papaya,  peeled with the seeds taken out
2 handfuls of sultanas
1 large-ish mug of self-raising flour
1 medium egg
1 dessert spoon of butter
a few drops of vanilla essence
a splash of lemon juice


1. Pre-heat the oven to 180 deg C
2. Place the peeled fruit in a mixing bowl, remove any black or bruised bits, then mash with the lemon juice.
3. Sift the flour into the fruit, add the egg, vanilla and butter- stir well for about 3-4 mins until it forms a smooth dropping mix.
4. Grease a 2lb (1Kg) loaf tin, add the cake mix, making sure to clear up any that drips of the side, so that it doesn't burn while the cake is cooking.
5. Place the cake in the centre of the oven for about an hour and a half, until  the top is golden brown and a knife comes away clean through the centre.
6. Eat on it's own or topped with an exotic fruit jam.

Keep the cake well wrapped in cling-film and eat within a couple days ( if it lasts that long!), because it is a moist cake it won't last long in the warm/ damp weather.