May 3, 2012 in Cooking with Woolies
When I was a little girl I had many nick names, but Hannah Banana was the one that stuck!
The irony was, however, that I absolutely loathed bananas. I think it was because of one too many squashed bananas found forgotten at the bottom of my school bag.
Now that I am older I am proud to say that my palate has grown too, so bananas are back on the list of things that I don’t mind taking time out to enjoy. I love Woolies’ bananas that are perfectly ripe and ready to eat or use in a recipe. You can also buy them in bulk; what you don’t use you can simply pop, peels on, in the freezer.
My mom makes the best ever banana muffins. Instead of scolding my brother and me for letting the bananas go vrot she would just mash them up into an incredible homemade muffin mix, which I am yet to get my hands on!
So that’s what inspired me to make this banana and blueberry cake. Try sprinkling toasted coconut on top just before it is done baking instead of the flaked almonds. Don’t be afraid to use the coconut oil, it’s really good for you and will add lovely moisture and fragrant flavour to your cake, but feel free to use a mix of olive oil and canola oil, or macadamia and olive oil in its place.
BANANA AND BLUEBERRY CAKE
- 280 g wholewheat flour
- 100 g dark brown treacle sugar
- 1 t baking powder
- ½ t salt
- 1½ cups ripe banana
- 1 cup blueberries
- ⅓ cup coconut oil
- 2 free-range eggs, lightly beaten
- ¼ cup buttermilk
- 30 g slivered
- Preheat the oven to 180°C.
- Grease a 25 cm round cake tin and line the bottom with greaseproof paper. Place the wholewheat flour, dark brown treacle sugar, baking powder and salt in a mixing bowl and whisk.
- Mash the ripe banana in another large bowl until smooth, then add the blueberries, coconut oil, lightly beaten free-range eggs and buttermilk. Gently fold until incorporated and pour into the flour mixture before folding again to combine evenly.
- Spoon the batter into the prepared cake tin, scatter over the slivered almonds and bake for 50 minutes, or until golden and a skewer inserted comes out clean.
- Cool in the tin on a wire rack for 10 minutes before turning out to cool completely.
- Cook’s note: Use 2 T macadamia oil and 4 T olive oil instead of coconut oil
I also can’t get enough of bananas sliced into my flap jack mix on Sunday mornings, with lots of butter and creamed honey. And my friends love them halved lengthways and fried in butter with some sugar until sticky and caramelised. I serve them hot out of the pan with vanilla ice-cream and some chocolate sauce, it’s just delicious.
Lots of love,
Hannah Banana
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