This bake came about when we wanted to make a birthday cake for a friend who’s given up sweet treats for Lent… I was a bit dubious about finding anything, but came across this recipe which doesn’t add any sugar. In fact, as it doesn’t add any fat either, I’m choosing to count it as health food! Traditionally it should be made in a loaf tin, but we didn’t have one so just used a round one. And I can’t take any credit for the icing, that was my far-more-artistic friend! The original recipe is here.
2 cups plain flour
1 tsp cinnamon
1 1/2 tsp baking powder
1 cup raisins
Zest of 1 lemon
1 cup mashed ripe bananas (about 3) – if you only have underripe bananas see the tip below
3/4 cup orange juice
2 eggs, beaten
– Preheat oven to 175c and grease and line a loaf tin or 9 inch round tin.
– Mix flour, baking powder, cinnamon, raisins and lemon zest.
– In another bowl, beat the eggs, orange juice and bananas together.
– Add the dry ingredients to this and mix until just combined.
– Transfer to tin and bake for approx. 40 mins.
If you only have underripe bananas (as we did), place them in an oven on the lowest setting – approx. 50c – until you see the first brown spots appear, probably after half an hour or more. We accidentally left them in until the skins had turned entirely black but the insides were fine, if this happens you can just put them straight in the fridge to stop them ripening any further!