Upside Down Apple & Banana Cake

While going through the motions of my standard banana cake (bread) routine, came up with the idea for this delicious offering (I am sure someone else has done the same before). Using blackened bananas and other end of life fruit bowl items, I set about the task.

Ingredients used today (next week may be different)

  • 4 oz butter + some for greasing
  • 4 oz white sugar
  • 6 oz SR flour
  • 3 old bananas
  • 2 old eating apples
  • 2 eggs
  • 1 tsp baking powder
  • 2 tsp vanilla extract
  • 3-6 tsp Ground cinnamon or to taste
  • Demarara sugar – 5 sachets from Starbucks (other coffee houses are as helpful)
  • Brownie tin / large loaf tin
  • Oven heated to 160 deg c (fan)

Melt butter in pan and add sugar to dissolve it. Add flour, baking powder and 2 tsp cinnamon to melted butter and sugar. Mix thoroughly until you get a thick paste.

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Then smush the bananas in a separate bowl and add the eggs and vanilla, mixing well.

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Combine the wet mix with the thick paste. I stick it in the same pan to save washing up.

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It may look a bit wet, but that’s fine. It is meant to be a moist cake. Just make sure all the flour lumps are well dispersed.

Meanwhile, grease the baking tin liberally with butter. Sprinkle the remaining cinnamon evenly over the base then do the same with the demarara sugar. Once that is done lay out the finely diced apple as evenly as possible. As you can see I like cinnamon and went for another cheeky little dusting on top of the apple. 🙂

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Then pour the banana mix evenly over the apples tapping gently to release any trapped air.

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Bake in th lower part of the oven for 45-50 minutes until brown, clean skewer evident and coming away from the sides. Comme ca…

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Leave to cool for 10 minutes then flip out onto your serving plate.

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Yummy in my tummy. Happy Birthday Jason 🙂

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Chelsea Buns

Having been pestered by my son to make these (he asked me once!) I succumbed to his plea and rustled these together. I used the same recipe that I used for my Christmas buns but added 50g more sugar as it was a sweet bread. I also sprinkled 4 tsp of ground cinnamon into the flour before adding the wet stuff.

Another small twist (just because it was there) that I added was the apple sauce – from a jar (100g).

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Proofing for about 2 hours – if you use cold water.
Chelsea Buns - 04 Roll out to about 1cm thick rectangleChelsea Buns - 06 Then the improvised apple (helped to keep them moist)Chelsea Buns - 07 Raisins / sultanas and more cinnamon (you could add a sprinkle of caster sugar as well if you wanted extra sweet.Chelsea Buns - 08Lift, gently tug and roll towards youChelsea Buns - 09 Ready to be cut into 5cm roundsChelsea Buns - 10 Put into greased deep dish tinsChelsea Buns - 11 Allow to rise for another hour or so (double in size)Chelsea Buns - 13 Bake at 190 deg C for 15 minutes or until golden and ready.

Then brush with honey, syrup or sugar & water glaze. I think I used maple syrup on these as I had some left over from pancake day.Chelsea Buns - 16 They didn’t last long…Chelsea Buns - 18

Apple & Chilli Jelly

I have finally got around to making this. I have been sitting on a container of frozen apple juice – harvested autumn 2011 can you believe – that I juiced from a big bag of apples from my brother. Once more I have taken a fairly relaxed but informed approach to the alchemy.

  • 2 litres apple juice
  • 1.5 kg sugar
  • 2 fresh red chillies (jalopeno)
  • 6 home grown bullets (like bird eye chilli)
  • Chilli flakes – 3 tsp
  • 2 cloves garlic
  • 1-2 inch ginger
  • Juice of 1 lemon

  

Just like making any jam I dissolved the sugar slowly before boiling hard for 30 minutes.  I was worried that the garlic and ginger would burn but that didn’t happen as I skimmed them out after about 15 minutes. I think I might have boiled it too hard though as the colour became very dark at the end (I should really get a jam thermometer).

Too dark?

I let it cool for a bit before adding the fresh chilli at the end (fine dice). I reckon it’ll still be fresh in a year or so, if it lasts.