© Marley & Lockyer
Hi! This last few weeks have turned into a blur for me and this weekend I was adamant that it was going to be a slow (ish) weekend. You know the type where you bake and catch up with Family etc?…one of those weekends. I did manage to make this guilt free Banana Cake, which I will share the recipe for at the end of this post.
The weekend didn’t have the most favourable weather, but that meant a sleep in was in order
and the new linen I recently purchased for our bed was perfect!
I love these sort of weekends. Slow breakfasts that lead into some sort of baking. I made some scones, which I used for the styling of this new ‘Argyle’ ceramic platter for the shop update that I had on Saturday….thank you to everyone who snapped up some goodies. It was a huge hit!
Some shelves and mantles had a re-arrange, but all that was added to this one in the kitchen, was the new cheese pot that I was given from Kara Rosenlund while she was here in Tasmania recently for The School’s Road Trip. It goes so well with my Dundee marmalade pot…which I have since added another to 🙂
There was an hour spent in the studio last night, attending to some glazing…by candlelight, which had to be done. It is so nice to be in here at different times of the day. The rain was falling outside on the windows and the candles were setting such a wonderful mood in here. I couldn’t let the moment go and had to get a shot.
We had Mic’s Family over for dinner and this is what the Banana cake was made for. I whipped up some fresh cream with some vanilla bean (no sugar) to go along side it….we had a huge baked dinner, so something light was needed after.
This is such a versatile cake and I have used this recipe for years, and it has been tweaked so much. As you may know, with Mic’s Kidney condition, there is a lot of recipe tweaking so he can still enjoy it, so this cake has no sugar in it, and is still wonderfully moist. Here is the recipe….
GUILT FREE BANANA CAKE- serves approx. 10-12
2 Tablespoons organic butter
1/4 cup of Natvia (I didn’t use any)
3 large ripe bananas, chopped
1 teaspoon of vanilla bean paste
1 cup of self raising flour
1 cup of wholemeal self raising flour (I used 2 cups of wholemeal SR flour instead of adding the white flour)
3/4 cup buttermilk
Preheat oven to 180C. Grease a 20cm round cake dish and line with baking paper. Using a beater/mixer, beat butter, bananas, and sugar (if adding) until well combined and nearly smooth. Add each egg, 1 at a time and beat well between each, then add vanilla. Sift flours into a bowl, and add buttermilk. Fold in quickly and lightly until JUST combined (otherwise it will be tough). Pour into cake tin and bake for about 60-70 mins until a skewer comes out clean. Take out and cool on a rack. You can add a sprinkle of icing sugar to the top, or make a simple lemon icing if you wish.
I would love to hear if you give it a go. It’s great if you have bananas to use up too!
Hope your weekend was relaxing too xx