Almost 100 million metric tonnes of bananas are consumed every year, making them the fourth most important food staple in the world. Sadly, only about 20 per cent of the prices paid by consumers in supermarkets reach the exporting country and only a small fraction of the total revenue generated by this crop goes to the farmers who produce them. However, farmers whose crop bears the Fairtrade certification are guaranteed a minimum price to cover the cost of sustainable production. Given the glorious taste of these superb fruits — that’s not much to ask, is it?

YOU WILL NEED

 

225g/8oz self-raising flour

110g (4oz) soft butter

450g (1lb) ripe bananas

175g (6oz) caster sugar

2 large eggs n 110g (4oz) sultanas

½ tspn mixed spice

Pinch of salt

 

METHOD

Turn the oven to 180C/ 350F or gas mark 4 and prepare a 1½lb loaf tin for baking, either by placing a paper baking case in the tin or by oiling it inside and tossing flour on the oiled surface to enable easy release when cooked.

 Place flour, butter, sugar, mixed spice and salt into a large mixing bowl and work the butter into the dry ingredients until the mix resembles breadcrumbs. Add the sultanas.

In the food processor, place the skinned bananas along with the eggs and mix until you have a moist paste. n Stir the banana mix into the dry mixture to form a dough of dropping consistency then spoon into the cake tin and cook for an hour and 10 minutes.

Remove from the oven and allow to settle for at least ten minutes.

This cake tastes particularly good when spread with butter.