200 ml ( 1 cup ) flour 1 teaspoon baking powder 1/4 teaspoon salt 2 ripe bananas 175 g ( 3/4 cup ) sugar 2 eggs 3 tablespoon butter 1 tablespoon raisins 1 teaspoon vanilla essence 1 tablespoon cashew nuts, broken 1 teaspoon butter ( for greasing baking dish ) 2 teaspoon flour ( for dusting baking dish )
2 teaspoon flour ( for dusting nuts and raisins )
Grease baking dish with butter and dust with flour ( Sprinkle about 2 teaspoons of flour inside a cake pan and shake to coat all greased surface. Turn pan upside down to tap out the excess ).
Preheat oven at 180* C or 350 * F.
Dust cashew nuts and raisins with flour and set aside in a separate container.
Mash bananas well.
Sift flour, baking powder and salt.
Beat butter and sugar until light and fluffy. Add eggs and continue beating for 5 minutes.
Add dusted raisins and cashew nuts. Mix well gently. Add mashed bananas and vanilla essence. Mix gently. Gently pour sifted flour and blend lightly.
Pour cake batter into a dusted baking dish ( or paper lined ) and bake at 180 * C or 350 * F for 25 - 30 minutes until golden brown and a cake skewer inserted in the centre comes out completely free of cake mixture.
Tips for perfect baking
The cake is perfectly baked when :
It begins to shrink slightly away from the sides of the baking pan.
It springs back when pressed lightly with finger.
A cake skewer inserted in the centre comes out completely free of cake mixture.