With all of the moving around I’ve been doing over the past couple of weeks, I feel like it’s been an age since I’ve had a day of properly cooking anything. I’ve been trying to get the odd bits of work done here and there, but I find it does take me a while to really get settled anywhere and get back into the groove of work. I wish I was a little (or a lot) more adaptable than this, but it’s just something that I’ve always found really difficult to deal with. I think, because my work often involves me needing a lot of stuff around me (like cooking equipment and all of that jazz) it’s hard to keep moving around and setting up in new places. Hopefully now that I’m pretty much settled into this place for the next few weeks, we can get back on it with the regular content and recipe uploads.
I thought I would kick things off with a fairly simple, yet tasty baking recipe for a loaf cake! I love baking loaves and banana bread type creations and for some reason I thought it would be a great idea to purchase what I can only presume were the ripest bananas in the store, that they were basically opening themselves as soon as I unpacked the shopping. I know that this probably sounds like an over-exaggeration, but the skins were honestly splitting open! I do tend to wait until bananas are fairly ripe before eating them, but this was too far even for me. However, this makes them perfect for making things like pancakes and baked goods!
When testing this recipe initially, I didn’t actually have all of the ingredients that I would have liked.. so kinda’ improvised and luckily I was very happy with the result! I’ve never really made a loaf cake of this kind before; I would say it’s more of a hearty breakfast style loaf, rather than a sweet cake. The oats add a nice bit of texture and
- 3 large bananas
- 50g honey
- 50g coconut oil
- 2 whole eggs
- Tsp baking powder
- 120g buckwheat flour
- 150g jumbo oats
- Zest from 1 whole lemon
- Large handful blueberries
- 1/3 tsp bicarb
- Pinch salt
- Dash vanilla extract
Preheat your oven to 180c and line a loaf tin with baking paper.
In a large mixing bowl, mash the bananas with the bak of a fork until almost smooth. Beat in the coconut oil, honey and vanilla extract.
Beat in the eggs one by one and mix everything well until fully combined.
Fold through all of the dry ingredients so that everything is fully incorporated.
Carefully stir through the blueberries and lemon zest, then pour your mixture into the loaf tin and pop into the oven to bake for around 45 minutes, or until cooked through.
Remove the cake from the oven and allow to cool completely before slicing into portions. I love to serve this with some creamy cashew butter and fresh blueberries for a quick and delicious breakfast or snack!