Chocolate banana fruit loaf

This simple cake - my variation on the American Fanny Farmer classic - manages to be low-fat yet still have a reasonable chocolate kick.

Pre-heat the oven to 180 deg C.

Mash three ripe bananas in a large bowl. Add two well beaten eggs, half a cup of light cane (or 3/4 cup of real sugar if you must); a tbsp cocoa, and two cups of SR flour.

Mix well, adding a little milk if too dry.

Then add a handful of dried fruit and mix well. I used golden raisins and a few glace cherries.

Spoon into a 2lb loaf tin lined with a silicone liner and bake for about 45 mins until cooked through.

This variation went down well with colleagues at work: it was actually nicer the day after I first bought it in.

I think it would be good toasted and buttered too... but then it wouldn't be low fat, of course.