Go Bananas


When mum left for the shops today she called out to say there were bananas that needed using up. I have to admit my heart sinks a little when I hear this; I have made banana bread one too many times (don’t get me wrong, it is super tasty but is it exciting enough?). As I was going through some old magazines I came across a Banana and Raspberry Tray Bake. Sounded better. I seem to be having a bit of a fling with raspberries at the moment too; maybe as a plea for summer (or spring even, is that too much to ask?). Also I think there is something quite homely sounding about a tray bake. Comforting for this non-spring.

The bananas were fully browned and even as a student I might have been tempted to throw them away but waste not want not huh?! Though thats a secret no-one has to know. Here is the adapted recipe:

Banana and Raspberry Tray Bake:

225g Pure

4 eggs

200g light muscovado sugar

150g self-raising flour

50g ground almonds

1 tsp baking powder

3 ripe bananas, peeled and mashed

175g raspberries

Crumble Topping:

75g demerara sugar

75g Pure

100g self-raising flour

2 tsp cinnamon

100g unblanched almonds (I didn’t have any so why not get creative? I used mixed seeds with a handful of hazelnuts)

Lemon Drizzle Icing:

100g icing sugar

Juice of half a lemon

Preheat your oven to 180C and line a square/rectangle cake tin.
Whisk together your butter and sugar until pale and fluffy.
Incorporate the eggs.
Sift in flour, ground almonds ad baking powder and whisk until smooth and combined.
Next fold in you mashed bananas and tip the mixture into prepared tin. Spread the mixture out and smooth over the surface.
Scatter over your raspberries.

For the crumble topping, whiz up the sugar, butter, flour and cinnamon in a food processor until they become crumb-like. Then add your nuts and whizz again.
Finally add a tablespoon of water and whiz until it forms small clumps. Sprinkle this crumble topping over the raspberries.
Bake in the preheated oven for around 45-50 minutes or until golden and risen.
Leave to cool in the tin.

In the meantime, make the lemon drizzle.
Sift the icing sugar into a bowl and gradually add enough lemon juice to make a thick icing. Mix until smooth.
Drizzle over the top of the crumble and leave to set.
Cut it into squares and share with your grandparents…

P.S. I would say this is best eaten on the day as the crumble will be lovely and crunchy to contrast the soft banana-ry sponge.


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