Last week, after ordering a fruit and veg box, I found myself having to think of innovative recipes to make sure I didn’t waste anything.
As fresh bananas arrived in the delivery, I looked at the browning bananas in the fruit bowl, and since I’m not really a big fan, I thought I’d make them into a bread.
I found a great recipe online that was actually a cross between a bread and a cake. Cake?Cake? I can handle that in lockdown.
I’m not one for following recipes down to the last detail or gram. I didn’t follow the method, but took inspiration from it. To be honest, I just chucked most of the ingredients in together.
I started by soaking 150g of dried raisins and sultanas in orange juice on a low heat over the hob. I brought it to the boil and let it simmer for a few minutes.
Meanwhile, I started creaming the 140g butter and 140g caster sugar together.
Then I added two large eggs, 140g self-raising flour and 1tsp of baking powder. I mashed up two overripe bananas and added the soaked fruit into the mixture.
The mixture then went into a loaf tin and in to the oven on gas mark 4 for just under an hour. Because I had added the extra fruit, it needed a little longer than the 40 minutes stated in the recipe.
When it was cool I drizzled over some icing and it was ready to eat. The idea was that Simon could take it for work to have as a morning snack but if I’m honest it didn’t last as long as I had hoped, after we ate it after lunch three days in a row.
The fruit sank to the bottom of the loaf, but I’ve since learned that if you roll it in a little flour, that prevents it sinking.
Here’s the recipe:
140g softened butter
140g caster sugar
140g self-raising flour
2 large eggs
1tsp baking owder
2 overripe bananas
Dried raisins and sultanas soaked in orange juice