Healthy Banana Cake

Strangely, my family isn't yet sick to death of my banana cake. I've been making this for my kids since they had practically just begun eating solid food, and forcing it onto their friends and onto any school fundraising cake fair that would have it. (There's never a shortage of school cake sales).

This is what I make when I feel it's time to give my kids a home-made sweet (but sugar-free and healthy) fix. Some people call it Banana Bread, but bread to me is something you spread butter on. And this is just as moist and sweet as a cake. And I can't imagine many things more unpleasant than a slab of butter on a slice of this.

Ingredients

200g (8 oz) buckwheat flour (and a half teaspoon of baking powder if you like)

1 tsp mixed spice / and cinnamon

100g (4 oz) butter

125g sun-dried raisins / or sultanas

450g (16 oz) bananas (approx. 6)

2 eggs, beaten

Preheat oven to 180 degrees / 350 F

Method

Mix the flour and spice in a bowl. Rub in the (preferably chilled) butter with cool hands (until the consistency is like sand) and stir in the raisins.

In a separate bowl, mash the banana and egg.

Stir into the flour mixture and put into a well-greased rectangular loaf tin (use some of the butter to grease it.

Turn oven down to 160 degrees / 325 F and cook on middle shelf for 45 mins - 1 hour, until cooked and nicely browned on top. Slice and refrigerate once cooled. Can keep for a couple of days.