Ingrid and I were catching up at the beach for a relaxing morning (hmmmm not sure relaxing was the right word) with our kids to enjoy the beginning of the warm weather. We usually make all sorts of bits and pieces for our kids to eat and often I feel for the time I spend, things only get nibbled and they come home again with me and can’t really be eaten at a later stage. This time I decided to use up what I had in the fridge and just make one thing, a moist fruity loaf.
The recipe came from the magazine Recipes+ however as always, I have changed it a wee bit.
The great thing about this recipe is it is very adaptable. I added all the leftover apple slices that were browning in my fridge and cooked it in a square dish rather than a loaf tin.
The loaf was divine, very moist and Ingrid as I scoffed nearly all of it whilst sorting out the numerous arguments our boys had over toys and ignoring the pleas of “mum ma push me, push me” on the cute tree swing we sat besides…
The photos is what was leftover, toasted in my panini maker and spread thick with butter and eaten for breakfast.
What you need
125g melted butter
1 cup sugar
2 eggs lightly beaten
1 1/2 cups banana mashed
1 cup chopped apples
1 teaspoon vanilla essence
1 teaspoon cinnamon (optional)
2 cups flour
2 teaspoons baking powder
How to make
Oven 180 regular 160 fan forced
Grease a loaf or cake tin
Melt the butter and stir in the sugar, eggs, mashed bananas, vanilla and cinnamon.
Sift the flour and baking powder and stir through until combined.
Add the chopped apples
Pour into greased tin and bake for an hour or until a skewer or knife comes clean.