It's the last day of the summer holidays for my children. With a rainy, windy and decidedly autumnal morning we had the perfect conditions for a spot of back-to-school baking in our cosy kitchen.
We made Banana Cake as it's ideal for the children's packed lunches. We've had to sample its moist, fruity deliciousness already of course. In fact, I hope there's a slice or two left for Buddy and Daisy to actually take with them to school tomorrow.
3 ripe bananas
150g soft dark sugar
300g plain flour
2 lightly beaten eggs
2 handfuls of raisins
2 handfuls of chopped dried apricots
2 tsps baking powder
half tsp of bicarbonate of soda
100 ml olive oil
1. Pre-heat the oven to 180c/gas mark 4/355F
2. Butter a 900g loaf tin and line with baking parchment
3. Peel and mash the bananas
4. Mix the sugar and butter together until fluffy
5. Add the bananas and dried fruit
6. Sift the flour, baking powder and bicarb into the banana mix
7. Add the eggs, beating well
8. Lastly, add the oil and give everything a good stir
9. Pour the mixture into the loaf tin and bake for 1 hour. Cover the cake with baking parchment 30 minutes into the cooking time to prevent the top from scorching
10. When ready, remove the cake from its tin, place it on a wire rack and - if you can resist its charms - allow it to cool before slicing
Have a great Autumn Term everyone.