Banana and Raisin loaf cake
A wholesome treat
In these days of fast food and packaged proccessed rubbish, we all sometimes need to be reminded that it can be a simple (yet very rewarding) task to put something nutritious and wholesome into the belly's of our familys. Better still if that something can be veiwed by our little ones as something of a treat!
A recipe that fits this criteria, that always goes down well with my kids is banana and raisin loaf cake.
200g of self raising flour, 150g of butter, 2 teaspoons of clear honey (plus an extra one or two later!), 80g of caster sugar, two large eggs ( freerange please, lets be nice to chickens), 2 ripe bananas, 90g of raisins.
Place the flour, butter (room temperature if possible), sugar, eggs, and honey into a large mixing bowl. On a clean chopping board, place the two bananas (peeled) and mash them thoroughly with a fork, until they have the appearence of a gloopy paste.
Whisk the contents of the bowl together until you have a thick paste with no lumps. Once you have the desired consistency, blend in the raisins, ensuring they are distributed evenly throughout the mix. Then transfer the contents of the bowl into a small loaf tin (capacity of about one litre), which needs to be lined with grease-proof paper.
Place in a pre-heated oven at 160c for 60 minutes.
TOP-TIP Before removing from the oven, ensure the loaf cake is cooked throughout by inserting a clan knife or skewer into the middle, if the knife/ skewer comes out clean, the cake is cooked.
Once out of the oven, pierce the cake several times with a knife/skewer and drizzle the extra spoonful or two of honey over the top.
Allow to cool, and serve with lashings and lashing of butter.