1. Preheat oven to 180°C. Brush an 11 x 21cm (base measurement) loaf pan with melted dairy spread to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.
2. Sift the combined flours and cinnamon into a large bowl. Stir in the sugar and make a well in the centre. Place the milk, eggs, melted butter and banana in a medium bowl, and stir until well combined. Add the banana mixture to the flour mixture and stir until just combined. Spoon the mixture into the prepared pan and smooth the surface.
3. Bake in preheated oven for 45-50 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and set aside in the pan for 5 minutes. Turn onto a wire rack to cool completely. Cut into slices to serve.

Pumpkin Cake

• 250g butter or margarine
• 1cup sugar
• half a teaspoon of lemon essence (don’t ever leave this out)
• 2 eggs
• 1 cup of cooked mashed pumpkin
• 1 cup plain flour
• 1 cup self-raising flour
• 500g dried mixed fruit

Cream the butter and sugar with the lemon essence. Add the eggs and whisk well. Add the pumpkin, mix again. Add the combined flours (sifted), then the mixed fruit.

Mix well, then pour into a deep 23cm round tin, that has been greased, then the base lined with baking paper. Bake at 170°C for about 1 hour, though it can take up to 1½ hours. Turn out the tin when cold. Wrap in foil, and keep for a week before cutting.