Recipe of the Week - Healthyish Banana and Sultana Loaf

So you all know I love a nice piece of cake and a cup of tea, and I'm trying to go slightly healthy here so as not to stuff my face with icing or chocolate as per my normal recipes.
This Banana & Sultana loaf cake from the ever awesome River Cottage Baby & Toddler Cookbook gets most of its sweetness from bananas and sultanas and uses sunflower oil in place of butter hence a healthy loaf cake. As with any banana based cake it gets yummier and moister as the days go on, if it lasts that long.
You can go even healthier by using wholemeal flour as opposed to white, and skipping the icing, but if you're gonna have cake you might as well go for it I think! Would also be amazing with an orange cream cheese frosting (which you can adapt from my amazing Carrot Cake recipe here).

Ingredients
85g caster sugar
2 eggs
1tsp vanilla extract
150ml sunflower oil
3 medium banans mashed (approx 400g)
250g self raising flour
1tsp ground cinnamon
finely grated zest of an orange
100g sultanas
75g icing sugar
juice of 1/2 an orange

Method
Grease and line a loaf tin, preheat the oven to 180oC
Put the sugar, eggs and vanilla into a mixer for around 5 mins and whisk until light and fluffy and increased in volume. Add the oil and whisk again, then whisk in the bananas.
Combine the flour and cinnamon then fold in lightly. Finally fold in the orange zest and sultanas.
Pour into the prepared tin and bake for 50 minutes until a skewer comes out clean. Let it cool in the tin then transfer to a wire rack to let it cool completely.
Skewer the top of the cake, mix together the orange and icing sugar and drizzle over the top.

Will keep in an airtight container for 2-3 days.

You can buy the River Cottage Baby & Toddler Cookbook from Amazon here.