Even on holiday, I can’t help myself and still end up baking! I don’t like seeng food go to waste and had some fruit which was becoming over-ripe so I decided to put it to good use. This is best made with those bananas which are going brown at the bottom of your fruit bowl. I also had a large punnet of blueberries that needed eating so decided to throw some of those into the mix aswell. You could easily use other fruit that you have, such as raspberries or chopped up nuts.
I made this cake with gluten free flour as I’m going to leave it in the freezer here for when my sister comes next week. Her youngest son has Coeliac disease so, as this cake is gluten free, they can all enjoy it. If you don’t need a GF cake, simply use standard plain flour and omit the milk (I only add this as GF flour is quite dry).
I didn’t have any of my usual baking ingredients with me but this cake is so simple it didn’t matter. I even baked it in a roasting tin!
- 8oz gluten free plain flour (I use Dove’s Farm which is easily available in supermarkets)
- Half a teaspoon bicarbonate of soda
- 4oz soft margarine or butter
- 7oz granulated sugar
- 4 very ripe bananas, mashed up
- 6oz blueberries (this is an approximate amount, more or less is fine)
- 2 large eggs, beaten
- 3 tablespoons milk
You’ll also need an 8 inch square tin, or similar, greased and lined with greaseproof paper.
What you need to do:
Pre-heat the oven to 160 degrees C (fan oven).
Sieve the flour and bicarbonate of soda into a large bowl. Add the margarine/butter and cut into pieces with a table knife. Then rub the butter into the flour using the tips of your fingers, until it resembles breadcrumbs.
Stir in the sugar then add the banana and gently fold them into the dry ingredients.
Make a well in the centre of the mix and add the eggs along with the milk. Also tip in the blueberries (or fruit of your choice). Gently stir the eggs, milk and fruit into the other ingredients. Don’t over mix but make sure there are no pockets of flour left.
Pour the mixture into the prepared tin.
Cook for 1 hour then turn the oven down to 150 degrees and bake for a further 30 minutes. If the top starts to brown too much, loosely cover with foil – I forgot to do this so mine came out quite brown on top! I don’t think it matters though as it just adds a lovely crunch to this soft and fruity cake. The cake is cooked when a skewer (or fork) comes out clean.
Leave to cool completely in the tin before turning out then peel off the greaseproof paper.
This would also be delicious with some lemon icing. Simply sift some icing sugar into a bowl, add some lemon juice and mix until you have a pourable icing. Drizzle over the cold cake. Yummy!