Apologies for the long absence, September has been a really busy month as I was away celebrating my birthday and moving house in between! I then got a bad chest infection/sore throat which meant no unpacking, no baking or blogging! Anyway I am just about back on my feet so I thought I'd share this recipe with you quickly. I baked this back in August before moving house as I had leftover ingredients to use up. It's a really quick and simple bake and tastes amazing!! I really loved the chocolate chunks with the berries and bananas.
Similarly it's suitable for Credit Crunch Munch hosted by Sarah from Maison Cupcake for Helen and Camilla.
It's also perfect for the Vegetable Palette hosted by Shaheen from Allotment 2 Kitchen. The September challenge is purple and blues. The blueberries are blue but they look purple after baking!
Finally to Four Seasons Food hosted by Louisa from Eat Your Veg and co hosted by Anneli from Delicieux. The theme this month is "getting fruity" and there's plenty of fruit in this!
I like adding chunks of banana rather than completely mashing them up 
adding sour cream 
lovely fresh berries 
leatherwood honey - a really fragrant solid honey from Australia 
chocolate chunks for extra indulgence
An original recipe by bakingaddict
1/2 teaspoon baking powder
115g brown sugar
1 tablespoon Leatherwood honey
80mls vegetable oil
2 eggs
125mls sour cream
1/2 teaspoon vanilla extract
2 bananas, cut into large chunks
blueberries,raspberries and a handful of chocolate chunks (I forgot to weigh the berries but just throw in what you have)
- Preheat the oven to 180C.
- Whisk the sugar and vegetable oil together then add in the eggs and continue whisking.
- Stir in the mashed bananas followed by the sour cream .
- Gently fold in the berries by hand.
- Add the flour and baking powder to the mixture.
- Stir in the honey.
- Mix briefly being sure not to overmix.
- Finally stir in the chocolate chunks and pour into a loaf tin.
- Bake for approximately 50minutes - 1 hour or until a skewer inserted into the centre comes out clean. Check at 45 minutes as you will need to cover the top with foil if it's too brown.
Happy belated birthday Ros and I hope the last bits of illness leave you quickly. Looking forward to seeing all your creations again once everything is settled. This one looks like a lovely use of fruit.
ReplyDeleteThanks! Still recovering but getting there. Hope to be back in the kitchen soon.
DeleteYummy your cake has something for everyone in there a kaleidoscope of flavours:-) Thank you for entering #creditcrunchmunch:-) Glad you've found your feet after such an upheaval!
ReplyDeleteHappy belated Birthday Ros! This cake looks absolutely delicious. I think I made a similar looking cake last month but didn't use sour cream or honey. Wish I had though as your cake looks so juicy!
ReplyDeleteI loved the honey in the cake and the sour cream meant it wasn't too dry.
DeleteSorry to hear you've not been well, but hope you are settling in after your move. This sounds like a wonderful combination of ingredients. Love the idea of leaving the bananas in chunks and the colour the fruit brings!
ReplyDeleteI love bananas in chunks as you can actually taste the bananas compared to if they were mashed
DeleteGlad to see your posts again! I'm a huge fan of banana-berry cakes so this recipe is great if you ask me :)
ReplyDeleteThanks and I'm glad you liked the recipe :)
DeleteMmm I could go a nice thick slice of this right now. A lovely loaf recipe! Thank you for sharing with the No Waste Food Challenge and apologies for taking so long to pop over and comment!
ReplyDeleteOh what a lovely berry-licious loaf cake recipe. My apologies for only reading your post now, but thank you so much for entering it to September's Four Seasons Food 'Getting Fruity' challenge.
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