• 225 g pack of sponge mix
  • 1 medium British free-range egg, beaten
  • 75 ml cold water
  • 4 small ripe bananas, peeled and mashed
  • 1 tsp Fairtrade ground cinnamon
  • 100 g sultanas
  • 25 g walnuts, chopped (optional)
  • 0.5 tsp sunflower oil
  • 15 g Fairtrade demerara sugar


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line the bottom of a 1lb loaf tin with the sunflower oil and greaseproof paper.

  2. 2

    Make the sponge mix using the egg and water, to pack instructions, then stir in the bananas and cinnamon. Using an electric whisk, beat together for 2-3 minutes, then fold in the sultanas.

  3. 3

    Pour into the loaf tin and sprinkle over the walnuts and sugar. Bake for 55 minutes until a skewer inserted into the middle of the cake comes out clean. Remove from the oven and let cool.


    Chef's tip: if your child has a nut allergy, replace the walnuts with a sprinkling of porridge oats on top instead.


    This recipe contains naturally occurring sugars

Nutritional Details

Each serving provides
  • Energy 582kj 139kcal 7%
  • Fat 4.1g 6%
  • Saturates 1.2g 6%
  • Sugars 17.7g 20%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 858kj/205kcal

Each serving provides

22.0g carbohydrate 1.6g fibre 2.7g protein

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