I'm starting to get excited over thriftiness, this for anyone who knows me, will come as a shock. Yes, the girl who throws food away before it reaches its sell-by date and who normally can't resist buying new shoes every week is finally growing up!
Inspired by my ever-thrifty friend, who made a loaf cake with banana's left over at the office, i decided to follow suit. Using the browning banana's that had sat on my desk all week, i made a versatile banana & raisin loaf cake.
Ingredients - Serves 4
115g self-raising flour
75g caster sugar
1 medium egg (seperated)
2 over-ripe banana's
1/4 tsp salt
Firstly pre-heat the oven to 180c (non-fan)
Next prepare your loaf tin by greasing with some butter, taking care to smooth the butter right up to the top of the tin.
Mix the butter and sugar together until creamy, then add the sifted flour, salt and egg yolk.
Now time for the messy bit, peel the two bananas and mash in a bowl till they have the consistency of baby food - lovely! Add the mushy nana's to the mixture and whisk into the mixture. Fold in the well whipped egg whites and finally add the raisins.
Spoon the mixture into the loaf tin and bake for approximately 45 minutes or until golden. To check if the loaf is cooked, stick a tooth-pick into the centre, if it comes out clean then the cake is done!
Leave to cool for 10-15 minutes in the tin before turning out onto a wire rack.
Once cooked, you can use the loaf in loads of different ways. Hubby and I had it with some natural yogurt and honey as a dessert and we toasted it for breakfast. You could also have the loaf with some delicious organic vanilla ice-cream or even eat it on its lonesome!