The title of today’s blog post is one of my favourite Churchill quotes and is pretty relevant to me at the moment. Not necassarily for negative reasons either…you’ll have to watch this space!
Today I woke up in the mood to bake so I donned my fab ‘Star Baker’ apron (a Birthday pressie from 2 of my favourite people: Trish & Becki)…
Got my sous chef (the hubby) at the ready and started to concoct.
The recipe which follows is the result of finding 4 very ripe bananas in the fruit bowl.
4 ripe bananas
210g light muscavaso sugar
210g Stork cooking margerine
210g self raising flour
4 eggs (mine weighed 210g)
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
1 teaspoon ground ginger
1 tablespoon of ginger ale
1 tablespoon of milk
The how to bit
1) Begin by cutting the bananas into thin slices.
2) Turn the oven on at 180°c (turn it down to 160°c when you put the cake in).
3) Cream the butter & sugar together until smooth.
4) Add the nutmeg, cinnamon, ginger & baking powder and stir until combined.
5) In a separate bowl, beat the eggs and then add the ginger ale.
6) Mix in the flour and egg mixture a little at a time until all the ingredients are mixed in.
7) Stir in the bananas (leaving roughly 10 slices for later) and milk.
8) Finally pour the mixture into a loaf tin and bake at 160°c for roughly 1 hour 20 minutes but keep checking it with a skewer to ensure it’s cooked all the way through (the skewer should come out clean). I had to turn it down to 140°c for the last 20 minutes to make sure it cooked in the middle.
9) When cold, decorate with a mascarpone frosting and the leftover banana slices.
The finished product which tastes pretty darn good! It’s light, fluffy & tastes just gingery & banana-ery enough.
Have a very happy Saturday! I’m looking forward to a red wine, chocolate & trashy tv evening with my lovely little sister.