Super-Fruity Banana Loaf Cake
Prep Time:15 Mins, Cook Time: 50 Mins, Total Time: 1 Hr + 5 Mins
November 11, 2013
Banana cake’s obviously a great way to use up old and blackened nanas, and who doesn’t have a few of those lying around from time to time. And it’s really much more flavoursome if they are a tad on the old and worse-for-wear side. At this point in their life they’re sweeter too, thus reducing the quantity of additional sugar. To be honest I’m always mystified why there’s so much sugar in most banana cake recipes, it’s really quite unnecessary, especially if you add lots of other dried fruits too.
This is a very good cake recipe to make with kids, even very small kids, as there’s plenty of lightweight stirring and banana mashing action. And believe me this cake is very forgiving!
Since Banana Loaf has featured pretty often in our lunchboxes lately I’m enter it to this month’s Family Foodies, a new event co-hosted by myself and Vanesther of Bangers & Mash. This month Vanesther’s hosting and the theme’s Lunchbox Ideas, so do join in if you have any to share!. And to Karen & Kate’s Tea Time Treat’s event as November’s theme, hosted by Karen @ Lavender and Lovage, is Dried Fruit. The One Ingredient Challenge, hosted jointly by Laura and this month by Nazima at Franglais Kitchen, so happens to be Vine Fruits so my banana loaf is off there too! AND finally, phew, to Helen’s Breakfast Club, hosted this month by Utterly Scrummy and with a double whammy theme of Wholegrains and Breakfast on the Go I’d say this loaf qualifies for both!.
Bananas, Sultanas, Apricots, Coconut Oil, Wholemeal Flour, Yoghurt
Toddlers, Pre-Schoolers, Big Kids, Grown Ups, Breakfast, Elevenies, Lunchboxes, Afternoon Tea, After-School Treat, Pudding, Picnics, Baking with Kids, Freezing
Makes 1 large loaf cake.
If you can’t source coconut oil, use olive or rapeseed oil instead.
Wonderful served warm from the oven. Keeps for a few days in a tin in or out of the fridge. Freezes well.
A greased and lined large loaf tin
Super-Fruity Banana Loaf Cake
Ingredients Prep Time:15 Mins, Cook Time: 50 Mins, Total Time: 1 Hr + 5 Mins
To Make 1 Large Loaf Cake:
100g dark soft brown sugar
2 tablespoons coconut oil, softened (a few seconds in a microwave should do it)
2 large free range eggs, lightly beaten
1 heaped tablespoon thick yoghurt (I usually use Greek style yoghurt)
3 very ripe or blackened bananas, mashed
zest of 1 unwaxed lemon
80g dried apricots, roughly chopped into smaller pieces
200g wholemeal self raising flour
1) Pre-heat your oven to 180º/160ºfan/Gas Mark 4
2) Grease and line a large loaf tin
3) In a large mixing bowl combine the sugar with the softened coconut oil, beating with a wooden spoon or a balloon whisk. A perfect job for a young assistant.
4) Next stir or whisk in the lightly beaten eggs and yoghurt.
5) Mash the bananas on a plate, another easy job for little hands, and stir into the cake mix
6) Now throw in the lemon zest, sultanas and apricots and give everything a good stir, followed by the flour
7) Once well combined spoon and scrape out into the loaf tin
8) Place in the hot oven for 50 minutes to 1 hour, but check after 45 minutes just in case. An inserted skewer should come out clean and the cake golden and firm to touch.