1- Preheat the oven to 180 celsius. Lightly grease a 900 GM loaf tin and line the base with baking paper.                        
2- Put the dried fruit in a large measuring jug or bowl, pour over the tea and leave to stand for at least 2 hours, stirring occasionally.  
3- Put the flour, baking powder, ginger, sugar, and egg onto a food processor and blend for a couple of minutes or until well mixed, add the dried fruits and blend again until mixed.                        
4- Turn the mixture into the prepared tin, level the surface, and brush lightly with water.                        
5- Place on the center shelf of the oven for 1 hour or until cooked    
6- Allow the cake to cool in the tin for 10-15 minutes. Loosen the edges with a knife and then turn out onto a wire rack to cool.          
7- When cool, cut off slices and serve topped with mashed banana.

Ingredients

1    Dried Apricot, Roughly Chopped 50g
2    Jumbo Sultanas  50g
3    Prunes, Roughly Chopped 50g
4    Strongly Brewed Tea Without Milk, Allowed To Cool 300ml
5    Plain White Flour 225g
6    Baking Powder 5g
7    Ground Ginger 5g
8    Sugar 125g
9    Sharjah Coop Medium Egg, Beaten 1 Pc

For topping

Small banana, mashed