Banana and raisin loaf

Yet another of our favourite loaf cakes. There were some very ripe bananas in the fruit bowl just asking to be used up. The recipe comes from 'Cakes, Breads and Gateaux', a book published in 1979 by 'Living' magazine - anyone remember it?
This one is made by the 'rubbing in' method, and is supposed to keep well, for up to a week, if wrapped in foil. The recipe says that it cuts into 12 slices - depends on your appetite!

175g sr flour
50g wholemeal flour
1/2 level tspn baking powder
1 tspn cinnamon
125g butter of margarine
75g demerara sugar
175g raisins
450g bananas, peeled and mashed
2 eggs, beaten
finely grated rind of a lemon

Preheat oven 180C/gas 4.
Grease and line a 900g loaf tin.

Sift the flours, baking powder and cinnamon into a bowl. Rub in the fat till the mixture is like breadcrumbs.
Mix in the rest of the ingredients - the sugar, bananas, eggs and lemon rind. Beat it together lightly then spoon into the tin.
Bake for 45-55 mins till it's firm to touch.
Turn the loaf out onto a wire rack.
Theloaf is nice on its own, or served with butter.

The banana in theloaf keeps it nice and moist, and the raisins didn't all sink to the bottom. A good sign!