I'm not going to lie - I've been struggling to know if and what to post in the current situation. I know ingredients are scarce so I've been racking my wee brain cell to come up with something that takes advantage of things you probably have round the house or that can easily be swapped out for other bits. I chose this banana bread as the basic ingredients are hopefully things you will already have and bananas always seem to go black on me really suddenly. I have made this with extra spices and some dried fruit as a kind of fruit cake, and can imagine it would be fantastic with extra cinnamon and some Biscoff spread. I buy big bags of frozen berries to add to smoothies and overnight oats and threw a handful into this recipe - I did give the strawberries a miss though as they hold a lot of water and take forever to defrost. Lots of people have been posting banana bread online and I thought I'd add my version to the party. I have tried to include alternatives to help with ingredients shortages.
Ingredients:
3 large black bananas
75g sunflower oil (or vegetable oil)
100g brown sugar plus extra for sprinkling
225g self raising flour (or use plain if its what you have and add 1 extra tsp baking powder)
2 tsp baking powder
3 tsp cinnamon
1 tsp vanilla extract
1 bar dark chocolate
1 cup mix frozen berries
Method:
Preheat your oven to 180c and line a loaf tin with baking parchment and oil. Chop the chocolate bar into little pieces and place 3/4 into a large mixing bowl. Mash the bananas and add to the bowl along with the flour, sugar, oil, baking powder, vanilla and cinnamon and mix well until everything is combined.
Stir in the berries and spoon into the prepared loaf tin. Sprinkle the remaining chocolate on top along with a 'healthy' dose of brown sugar. Place in the oven for 20 minutes then cover the top with tinfoil if the top of the cake is browning too quickly. Bake for a further 20 minutes or until a skewer comes out clean.
Turn out onto a cooling rack and leave for at least 15 minutes to cool before cutting otherwise it risks crumbling. This cake will last a few days in an airtight tub or tin and becomes slightly gooey and browny-like with age.
Please take a picture when you make this and tag me using #diaryofadefectivehousewife
Enjoy and stay safe.
Big love
The Defective Housewife
