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.
Then smush the bananas in a separate bowl and add the eggs and vanilla, mixing well.
Combine the wet mix with the thick paste. I stick it in the same pan to save washing up.
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. 🙂
Then pour the banana mix evenly over the apples tapping gently to release any trapped air.
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…
Leave to cool for 10 minutes then flip out onto your serving plate.
Yummy in my tummy. Happy Birthday Jason 🙂
Here’s a funny one. So it’s your birthday. The day that most people look forward to because they get a bit of pampering or special attention or perhaps just a card or a call from a family member or pal.
Somewhere along the way however the ubiquitous cake and chorus ritual takes an unexpected twist. No longer do we wonder in excited anticipation if there will be an igloo or a hedgehog cake waiting for us on the table. Instead we are asked to supply our own offering for the office staff room so that others may celebrate.
To that end, after a day at Uni, I came home today and baked. Nothing too adventurous or time consuming. After all I need some time to chill. I give you a Victoria Sponge (Nigella) topped and filled with vanilla cream and raspberry jam followed by a ‘healthy’ (not really) banana loaf (2 eggs, 3 bananas, 4oz sugar, 4oz butter, 5oz SR flour).
This is a recipe that I have used and abused many times over. The great thing about it is that it is the perfect conduit for a multitude of flavours. I have no pictures at the moment because it never lasts more than 30 minutes. I have yet to ice or dress it for precisely the same reason. It is one of our cake tin staples. Enjoy.
You will need
a 1lb Loaf tin- greased, for following quantities
or 2in deep tray bake tin if making more – greased
Oven 170 deg C
3-4 over ripe bananas – smushed
4oz sugar black/white/brown ( but not yellow)
5oz SR flour
tsp baking powder
2 tsp vanilla
– use a pan that everything will fit in
melt butter with sugar
add flour & baking powder and mix to stiff paste
add vanilla and eggs to smushed bananas and mix
add this to paste in pan and mix in well
at this point you can go freestyle if you wish and add 100g of either
or even a combination of anything you fancy. I would avoid minstrels (hard coated chocolate) though as they tend to go green for some reason. Replace vanilla if you want too, cinnamon, lemon zest, coconut. Go for it!
Pour into tin / tray then
bake in the middle of the oven for 45 – 60 mins. Usual checks, springy in the middle, moved away from edge of tin, clean (ish) skewer. Moisture is a bonus at the end so don’t dry it out.
This picture is from the internet but looks similar.