I know, I’m late again, my silly cat when AWOL so I was out flyering to try and find the little bugger. He came back eventually after like 5 days.
Now this next thing is yummy, doesn’t look the nicest, but tastes amazing. The best bananas to use are the squishiest, blackest ones lying in your fruit bowl, which means this is a brilliant leftover cake.
Ingredients
2 very ripe/over ripe bananas
175g self raising flour
1 tsp baking powder
50g rolled oats
150g light soft brown sugar
50g cranberries
50g apricots
2 tsp vanilla
2 eggs
150ml oil
Method
Pre-heat the oven to 180C/350F/GM4 and prep either 2 1lb loaf tins or 1 2lb loaf tin. Prep is easy, just oil or butter the sides and base and then cut a strip of baking parchment (not paper, parchment) and place it along the bottom, hanging over the sides…like so:
1. Roughly mash the bananas with a fork or another mashing implement.
2. Add the flour, baking powder, oats and the soft brown sugar and combine.
3. Roughly chop the cranberries and apricots and reserve a teaspoon of each before adding the rest to the banana mixture.
4. Combine the eggs, oil and vanilla and add to the banana stuff.
5. Now you can either separate the mixture between 2 1lb loaf tins or put it in one 2lb loaf tin.
6. Bake in the oven for about an hour until risen and a skewer inserted comes out clean.
7. Wait until it’s cool before mixing some sifted icing sugar with some boiled water to make a reasonably thick icing that will drizzle quite comfortably over the tea loaf. Then finely chop the reserved teaspoon of apricots and cranberries and sprinkle them over the top of the icing.
Just slice and enjoy with a nice cup of tea!
Next week I will be back to normal with a rather fetching coffee and salted caramel triple layer cake…yum.
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