I was up at 6 am to the obnoxious alarm.
I did my physio exercises this morning including lunges and glute bridges.
It’s recipe Wednesday again and I have one of my favourite recipes Banana loaf cake with choc chips. Now I got the recipe from a magazine but I can’t remember which one as I cut it out and stuck it in my recipe collection book. Now true to form I can never follow instructions for recipes to the letter, I always have to change it up a bit and this one is now exception.
I did make it at the weekend but I gave half to my niece as it’s her favourite and then I ate a couple of slices before I realised I never took any photo’s!!!! So, I have made it again and this time I did take photo’s. I have made it for our Macmillan Coffee morning that is taking place at work this week to support the Macmillan cancer charity. This recipe serves 8 if you like small slices 6 if you like bigger ones 😊
· 250g plain flour
· 2 teaspoons of baking powder
· 125g soft unsalted butter
· 225g dark muscovado sugar
· 400g of ripe bananas, this is the peeled weight
· 1 teaspoon vanilla extract
· 2 large eggs
· 100g dark chocolate chips
· Preheat the oven to 180 degrees C or 160 degrees C for a fan oven.
· Sift the flour and baking powder.
· Using an electric mixer and cream the butter and sugar together until light and fluffy, it will take longer with muscovado sugar.
· Put bananas in a bowl and mash, the mixture should be lumpy not crushed to a puree and stir in the vanilla extract.
· Beat the eggs with a fork then beat them into the butter and sugar mixture, introduce a spoonful of flour at any sign of curdling.
· Fold in the mashed banana and chocolate chips, then the flour and baking powder.
· Pour mixture into a non-stick loaf tin 24 x 12cm and 7cm deep lined with baking parchment.
· Bake for an hour, then cover the tin with foil and continue baking for a further 45 minutes to 1 hour.
· To check if the cake is ready insert a skewer into the centre and if it comes out clean it’s ready, if mixture is on it put back in the oven for a few minutes.
· Leave the cake in its tin for 15 minutes or so then remove by lifting out with the paper and place on a rack to cool completely.
Whilst the cake is cooking you can lick the spoon…
Or the whisk 😊
My Instagram account is channel_freedom and the link is here. https://www.instagram.com/channel_freedom/