Today's recipe was conjured up specifically to use up some bits and bobs of fruit I had knocking around. I do so love bananas, but in this weather it's not long before they start attracting fruit flies ~ and I do not love fruit flies. Not. At. All.
So, how about a banana loaf?
Meh . . .
Don't get me wrong, cake is cake, but I always feel banana loaf needs a little something. Then I remembered I had some blueberries in the freezer! Not enough for jam, or a pie, but just enough to jazz up a banana loaf and turn it into a BeeBee loaf (Bits and Bobs, Banana and Blueberry ~ geddit?!)
Blueberries are awesome. Not just because they're good for you, but who doesn't love the inky swirl you get when you stir them through a cake batter? Or the melty little pop when you bite into one? No one, that's who!
175g butter or margarine
225g self raising flour
1/2 teaspoon vanilla essence
1/2 teaspoon cinnamon
2 large or 3 small ripe bananas
130g (about 1 cup) blueberries
Preheat oven to 180C / 350F / Gas4
Grease a 1lb loaf tin.
Peel the bananas, crush with a fork then sprinkle with the cinnamon and vanilla.
Beat together the butter or margarine and sugar, then add the eggs one at a time alternately with the flour. Stir the banana mixture through the batter until evenly distributed but not well blended ~ chunks and blobs are good ~ then gently stir in the blueberries, again barely enough to mix them through.
Pour batter into loaf tin, sprinkle with a spoon or two of sugar, and bake for about 45-55 mins. Allow to cool in tin for a while before turning out onto a rack.
Beware!!! If you use frozen blueberries like I did, your cake will take a lot longer to cook! After it had been in for an hour I turned the heat down to about 160C and gave it another 45 mins. Test it by sticking a skewer into the centre ~ if it comes out clean, it's done!
Maybe next time I will use fresh berries . . . .