Cooking up a storm!

This weekend in Melbourne it’s a definite wet-day-timetable kidlets! Someone grab the Boggle or crack open the Uno. Ignore the fact it smells like a busy dog wash in here – let’s get to it!

For some reason, whenever the weather turns dreary, I get an uncontrollable urge to cook. I don’t think I’m Robinson Crusoe here or there’d be no such thing as a slow cooker or the Heathrow Injection. Or as my Dad kindly observes “Geez, you’ve been in a good paddock!’.

So as the rain pitter-patters on my roof and I stare mournfully at an SCG pitch covered in a hessian sack that resembles my Year 12 formal gown (long time readers will know that a) I look good in anything and b) I wore a velvet beret to my Year 12 formal which quite rightly, took attention away from my dress), it’s time to get into the kitchen and rattle those pots and pans!

So what shall I make? Today readers, it’s all about cake! What a surprise you say! With the figure of a Russian gymnast, I can’t believe you eat cake you say! Oh thank you darling but this one contains fruit so yay!

Kate’s wet weather banana cake

Ingredients

3 very ripe bananas

125g melted butter

2 eggs, beaten

1 tsp vanilla essence

3/4 cup (150g) brown sugar

1 3/4 cup (240g) self-raising flour (sifted)

1 tsp ground cinnamon

1 cup (120g) pecans, chopped

 

Method

Step 1

Preheat the oven to 180 degrees.

Grease and flour a medium loaf tin.

Step 2

Mash the bananas well in a large bowl.

Add the butter, eggs, vanilla and sugar and combine thoroughly. Fold through the flour and cinnamon, then add the pecans.

Step 3

Pour the batter into the loaf tin and bake for an hour until risen, dark golden and coming away from the edges of the pan. A skewer inserted into the middle of the bread should come out clean, but this is a very moist, dense loaf. Cool in the tin for 10 minutes before turning out onto a wire rack to cool.

Note: You can also add frozen raspberries or any other sort of nuts you like instead of the pecans. This also freezes well in slices and can be taken out of the freezer, defrosted on the bench, popped under the griller and then loaded with butter and honey.

Alternatively can also pop the batter into a muffin pan and it makes about 10-12 muffins.

 

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