Are you being driven Bananas?
Hi again Foodies. Does your fruit bowl often look like this? Mangy looking bananas that no-one wants, or the half mouldy furry apples. What are you going to do with them? Throw them in in bin adding to the mountain of food we waste each year or make them into a delicious high fibre pud, which will have your family begging for more.
The recipe below is of my own creation, which I served in my cake shop last week. Served warm, straight from the oven topped with a scoop of my homemade rich custard Gelato it had the customers drooling & begging for the recipe. I told them if they followed this blog it would pop up one day. So, if you are out there reading this, here you are. Please leave me a comment below & let me know you have made it.
BANANA STREUSEL CAKE.
Makes 1 23 cm Cake. Oven temp 375f .180C Gas Mk 5.
Vegetarian. Contains Gluten & Dairy.
3 Large ripe bananas, peeled
225g Self Raising Flour
1 level tsp Baking Powder
75g Castor Sugar
75g Butter, Chopped into pieces.
150ml Set Plain Yoghurt.
Put flour, baking powder, cinnamon & sugar into a food processor, fitted with the knife blade. Pulse to mix. Add the butter & pulse until the mix looks like fine breadcrumbs.
Lightly beat together the egg & yoghurt, pour onto the mixture in the processor all at once along with the bananas. Pulse until the ingredients are well blended & form a smooth batter.
Pour into a lightly greased spring form cake tin, levelling the surface.
PREPARE THE TOPPING
Mix together 50g melted Butter, 50g Oats & 100g Soft Brown Sugar. Mix together with a fork, until crumbly & sprinkle over the top of the cake.
Bake in the centre of the oven for 35-40 mins until golden.
Cool in the tin for 5mins & serve.
Enjoy baking foodies, until next time Love your Leftovers. Say No to food waste.