Banana and Apple Jelly Cake Recipe

I made this recipe up last week to use up some of last years Apple Jelly to make way for this year’s Apple Jelly.  I had some bananas that were so ripe they were practically walking out the door, so I popped them both together and Bob’s your uncle.  I made it again today and measured it all out so that I can share the recipe and it’s frugal-ness.

This has a beautifully sweet smell of apples and bananas and was a real hit with the family.

Ingredients

6 oz butter
8 oz jar of apple jelly – I expect that most sweet jellies would work
3 ripe bananas – mashed
10 oz self raising flour
1 tsp baking powder
2 eggs
3 oz raisins

This cake is made in my usual way!

Preheat your oven to 180°C, Gas Mark 4, 350°F and get your tin ready.   My tin is 8.5″ (22 cm) square, but a slightly smaller one would work really well too.

Melt the butter in the microwave, add in the jam and mix thoroughly.  Then add the other ingredients and give a good stir.

Pop in your lined square tin.

Bake for 30 minutes or until skewer comes out clean, or it is firm to touch and coming away from the edges of the tin.