Plus ca change...
mentioned before that I am not keen on sewing. So you will understand that this little dress I have finally hand-sewn for Dolly (below) is a labour of love.
banana cake that I grew up with. Yet it was more substantial and healthy with lots of seeds, nuts, honey and treacle. Actually the original recipe didn't have treacle. I made it and never posted it because it just didn't come out right. I used a silicone cake 'tin' that wasn't as non-stick as it once was and the cake was just a bit sticky inside.
I am sending this cake to Elizabeth's Kitchen and Turquoise Lemons for the No Waste Food Challenge. This month the theme is freezer stash. I often have bananas in the freezer and this cake is a brilliant way of using them up. (It also fits the above idea of making do with children's craft and creations.)
Previously on Green Gourmet Giraffe:
One year ago: WSC Chocolate thumbprints and a stew
Two years ago: MLLA Chickpea, potato and tomato stew
Three years ago: Syrup cake, shoes and chooks
Four years ago: SHF Apricot sponge – by any other name
Five years ago: Vegetarian Cassoulet
Six years ago: Mushroom Yoghurt Pie with Spinach Crust
Healthy Banana Bread
Adapted from Emily Rose's Have your Cake
1/2 cup rice bran oil
1/2 cup plus 2 tbsp honey
2 tbsp treacle
1 tsp cinnamon
3 mashed bananas
1 and 3/4 cup wholemeal flour
1/2 cup almond meal (or LSA if you have it)
1/3 cup sunflower seeds
1/3 cup chopped walnuts
Beat together eggs and rice bran oil (electric beaters optional). Mix in honey and treacle by hand. Stir in banana and then gently stir in remaining ingredients. Tip into a greased and lined loaf tin. Bake at 180 C for 1 hour (I baked mine at 190 C for about 10 minutes longer because the first time even at 190 C for an hour it was a bit moist inside.) Leave in tin about 10 minutes and then turn out onto a wire rack. Keeps in an airtight container at least 3 days.
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