They say that the road to Christmas is paved with good intentions, or something along those lines… Anyway I had really good intentions of smoothies and healthy breakfasts when I picked up a huge bunch of bananas. These good intentions promptly melted away like the early December snow in the face of a sea of Christmas meal with friends, lazy post Christmas shop Deliveroo pizzas, cheeseboard dinners, and eating my way through all the GF festive treats and party foods, I mean are you even human if you can resist? Especially those M&S mozzarella and pesto ball thingys, they were just too much!
The result of this has been that the poor bananas were left sitting there, lonely and untouched, looking like some very misshapen leopards. I decided to make up a banana loaf based on some of my favourite Nordic baking flavours; cinnamon, cardamom and blueberries. Basically an unholy mix of Pulla, Mustikkapiirakka and banana bread, all in one cakey delight!
Banana bread is a pretty simple cake to make (hence me making it!), and this one is perfect to have around for when friends pop over for coffee and cake over the holidays, especially when everyone if crying to never see another piece of christmas cake in a long while! And if like me your good intentions often go to pot, then why not just chuck them in the cake pot and at least have something tasty at the end!
- 3 large, ripe bananas
- 250g gluten free self raising flour
- 1tsp gluten free baking powder
- 180g demerara sugar
- 80g salted butter
- 1tsp ground cinnamon
- 1tsp ground cardamom
- 2 regular free range eggs
- 1 cup of large frozen blueberries
How to make it:
- Take about a cup of frozen blueberries out of the freezer to gently defrost about 10 mins before you start the rest of the baking.
- Preheat your oven to 180C or Gas 4.
- Line a loaf tin with baking paper.
- Gently melt the butter over a low heat and stir the sugar through so it starts to soften and become sticky for a few minutes.
- In a large mixing bowl, mash the bananas with a fork then add the sugar and butter mix, spices and eggs and whisk together until smooth.
- Sieve the flour and baking powder into the mix and fold together, then fold in the blueberries, you don’t want them to be too mushy and don’t over mix or the cake will end up a bit too purple!
- Pour the mixture into the lined loaf tin and put into the middle of the oven for around 60 minutes. Test with a skewer to make sure it is cooked through (the skewer will come out clean when it is ready).
- Leave to stand in the loaf for 10 minutes and then transfer to a wire rack (you can commandeer the rack from the grill if you don’t have a cooling rack), to cook, for as long as you can resist cutting a slice!
I will fully admit my cake did not get to cool very much before the Pet Finn woke up from his beauty sleep and demanded a slice, and it is good eaten hot when the blueberries are juicy and delicious! I sprinkled some icing sugar on it too because it makes it look a bit festive and because the chances of a a real white Christmas here in London are zero, so at least my cake can look like it was left out in the snow! Oh and this will make your house smell great!