I have recently sorted (again!) my sweet recipes. In an over the top way…Like folders for cakes but subdivided into cakes, loaves, slices…
And sometimes I want to bake something without having to use butter ( at this time of the year when it is cold, butter doesn’t soften quickly…). So I went to my “Loaf cakes” recipes and found this one. Super easy to make, with some adjustments. And no butter.
1 cup mashed banana (about 2-3 ripe Cavendish bananas)
3/4 cup caster sugar
1/4 cup buttermilk
2 eggs, lightly beaten
1/4 cup olive oil
1 ¹/3 cups self-raising flour
1/3 cup macadamia nuts, toasted, chopped
1/2 tsp ground cinnamon
125g fresh raspberries
1 tbsp icing sugar, to dust
- Preheat oven to 180°C or 160°C. Grease a 12cm × 21cm loaf pan. Line the base and 2 long sides with baking paper, allowing the sides to overhang by 4cm.
- Combine the banana and sugar in a large bowl. Stir in the buttermilk, eggs and oil. Add flour, macadamias and cinnamon. Stir until combined. Gently fold through the raspberries.
- Spoon into prepared pan, smoothing the top. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Stand in pan for 5 mins, then turn onto a wire rack to cool completely.
- Dust with icing sugar.
I had macadamias in my cupboard, but I realised there were too old and would have given a bad taste to the cake. So I replaced them with pistachios. I used frozen raspberries.
I also replaced the cinnamon with 1 tspn of vanilla essence and I added 1 tbsp of dessicated coconut.
It took 75 minutes to bake in my fan-forced oven.