This banana and blueberry loaf cake recipe may look deceptively decadent, but it’s packed with fruit and reasonably low on sugar.
By Eleanor Jones
- 3 ripe bananas
- 50g golden syrup
- 2 large egg whites
- 75g margarine
- 175g plain flour
- 1tsp baking powder
- 50g caster sugar
- 200g fresh blueberries
- Pre heat your oven to 170 degrees Celsius.
- Mash the bananas and make them as smooth as possible.
- Add the golden syrup and egg whites to the bananas, stir well and set to one side.
- In a separate bowl, sift together the flour and baking powder.
- Chop the butter into pieces, add them to the flour and rub together with your fingers until the mixture resembles breadcrumbs.
- Stir the sugar into the flour and butter mixture, and then add the blueberries. Adding them to the dry mix at the stage allows them to get coated with flour and prevents them from sinking to the bottom of the cake during the baking process.
- Fold the wet banana mixture into the dry mixture until everything is combined.
- Pour the batter into a greased, lined loaf cake tin and bake in the oven for 45-50 minutes.
- Test the cake by inserting a skewer into the centre. It will be sticky, as this is a very dense, moist cake, but should come up without any traces of raw cake batter.
Eleanor Jones is an editorial assistant and writer by day, and a serial sugar junkie by night. A committed vegetarian, her posts are a mostly a mixture of tasty veggie treats and seriously decadent bakes. When she’s not cooking, Eleanor can be found watching old movies, cooing over expensive dresses, and searching the internet for pictures of animals in hilarious costumes. Her blog, mademoisellie, revolves around life, love and most importantly, food, in London.