Due to a minor error in my online food shop, we are eating a lot of bananas at the moment (3 PACKS of bananas arrived, not 3 bananas).
Never mind though, because bananas are great (and freeze really well, peeled, chopped and ready for smoothies, cakes and ice cream) and it prompted me to post this, one of my all time favourite recipes.
This is basically a guilt-free cake! It contains no sugar or butter and very little flour (and there are also no eggs, in case anyone is avoiding them). The absence of sugar makes it great for sharing with little ones. Souper-baby would probably eat her own bodyweight of this stuff given half the chance and will probably have some for her first birthday.
At this point I should probably manage expectations as I have a tendency to get over-excited about recipes like this: you shouldn’t expect a light-textured, sugary, sponge cake. This loaf has more of a gooey, dense texture and it IS sweet, but not excessively. Souper-husband calls it a “breakfast loaf”, which is probably what a major coffee chain would call it if they sold it. He also thinks it would be nice warm with butter, but I can’t vouch for the healthiness of that serving suggestion!
Anyway, it tastes GREAT.
The sweetness comes from the fruit/veg. Provided you use the quantity given below it doesn’t matter what you choose although I would recommend using at least 50% banana. 50/50 banana/carrot is my favourite.
The recipe below gives you enough for a 1lb loaf tin but if you only have a 2lb loaf tin it’s not a problem, it will just come half-way up. It keeps in an airtight tin for a few days but if you want it to keep longer just wrap it in tin foil and store in the fridge. It does taste better at room temperature though so you might want to warm before eating.