Ingredients

200 grams	Billington's Light Muscovado sugar
200 grams	Plain Flour
175 grams	Sultanas
100 grams	Pecans Toasted and chopped
1 tsp	Ground Cinnamon
1 tsp	Grated Nutmeg
1 tsp	Salt
2 tsp	Baking Powder
3	Bananas Ripe
4 tbsp	Dark Rum
3	Eggs Beaten
120 grams	Butter

Method

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1. Preheat the oven to/190°C/fan 180°C/Gas 5. Grease and line a 23 cm round cake tin. Toss the sultanas and pecans in 2 tablespoons of the flour.
2. Cream the butter and sugar until light.
3. Mash the bananas with the rum and gradually beat into the mixture.
4. Beat in the eggs, a little at a time.
5. Sift together the dry ingredients and fold into the mixture.
6. Lightly stir in the sultanas and pecans.
7. Bake for about 1 hour
8. Cool in the tin for a few minutes then finish cooling on a wire rack.
9. Serve with whipped cream.

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