Add sultanas and rum to saucepan. Bring to boil and turn off. Leave to soak for 1 hour.
Melt butter. Add to flour and sugar and beat until well blended.
Add the eggs one at a time and then beat in the mash bananas.
Use a wooden spoon to add the vanilla extract, cinnamon and sultanas.
Bake at 170C for around 1 hour until the cake springs back when pressed.
I have made this with muscat and cherry brandy instead of the rum and both work just fine. I have also used the mixture to make muffins, you just need to cook them for 30 - 40 minutes instead of 1 hour.
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|Serving Size: 1 Serving (266g)|
|Recipe Makes: 12|
|Calories from Fat: 86 (9%)|
|Amt Per Serving||% DV|
|Total Fat 9.5g||13 %|
|Saturated Fat 5.7g||28 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 57.6mg||18 %|
|Sodium 257.5mg||9 %|
|Potassium 161.4mg||4 %|
|Total Carbohydrate 207.3g||61 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 205.6g|
|Protein 3g||4 %|
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Calories per serving: 913
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