When I invited my Dad round for dinner a few weeks ago, he requested I forgo preparing a meal and just bake him a fruity cake instead. Then Conor suggested an apple and banana cake, because we had lots of apples and bananas in the kitchen that needed eating, and it turned out to not only work well but taste delicious. Conor also took the photograph below, whilst I hovered nervously and breathed loudly down his neck, until he told me to go away because the bottom of my skirt was ruining the shot. So, basically both the recipe and the photographs are from him, and all I’m bringing to todays post are words (which I’m almost certain most of you care nothing about, unless you’re my parents.)
I’m still going to go ahead and share.
Last weekend Conor and I celebrated our first wedding anniversary at my brothers wedding. He’s just lucky we got married twice. We made a pact to eat EVERYTHING to make up for the fact we didn’t get to eat at all during our own wedding. My dress was too long and I couldn’t move anywhere without hoisting clumps of it into fists whenever I wanted to move, and at some point stumbled and fell into a door and bruised my arm, but it was okay. The weather was beautiful, as was the wedding and the bride, and now we have a new human being in our family and couldn’t be more thrilled. And I can’t wait to invite her round and feed her cake.
My Dad and I both like our cakes to be naked i.e. no frosting. The recipe produces a moist cake with sweet and sour notes from the tart apple and the walnuts give it some bite. Try to use really dark and ripe bananas for best results.
- 255g soft brown sugar
- 2 eggs
- 2 ripe bananas, mashed
- 270g self raising flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- 130g unsalted butter, melted and cooled to room temperature
- 1 apple, diced
- 100g walnut, roughly chopped
- Preheat oven to 170C/325F/Gas mark 3.
- Whisk together the sugar and eggs, and then add the mashed bananas.
- In a separate bowl, sift together the flour, baking powder, cinnamon and ginger. Add this to the egg mixture and carefully fold the mixtures together.
- Add the butter and then carefully fold in the apples and walnuts.
- Pour into a greased and lined 2lb loaf tin and bake for approx. 1 hour 10 minutes, or until a cake skewer comes out clean when pierced into the middle, and the top is golden brown. Once baked, allow to cool in the tin until cool enough to handle. Turn it out and allow to cool on a cooling rack. Can be enjoyed both warm and cold.