Food rather than clothes. Yesterday was a snowy day and I did some baking as well as sewing.
This cake uses up bananas that have gone a bit soft. The recipe was given to me by an American friend so it has measurements in cups. If you don’t have cup measures, I find that a teacup works fine. It isn’t a cake that needs precision.
Start by greasing a large loaf tin and turning on the oven at Gas 4 or 175C.
Mix these together and put aside for later:
2 cups of plain flour – I usually go for 1 cup white & 1 wholemeal but it works with all wholemeal
1/2 teaspoon each of baking powder, salt & cinnamon
1 teaspoon baking powder
Cream 1/2 cup of butter – I use my food mixer
Beat in about 1/3 cup of dark brown sugar
Then beat in 1/3 cup of granulated sugar
Beat in 2 eggs – 1 at a time
1/2 cup of plain yoghurt
2 medium size ripe mashed bananas
1 teaspoon of vanilla extract.
Stir in the flour mixture – don’t go too far, it shouldn’t be mixed much
Stir in 1/2 cup of chopped walnuts
Turn into the loaf tin, smooth the top and cook for about 55 minutes.
I check it’s done by seeing whether a skewer inserted into the centre comes out clean.
Eat fresh for the best flavour, but it’s fine buttered later in the week.
My early 1960s Kenwood Chef – inherited. The bowl should be white pyrex but I broke it washing up. It still works a treat & it’s probably 50 years old.
I hope you all have a fun week.xx