(I say the banana loaf versions for toddlers – Bert’s dad’s eaten about 1/2 a loaf in the last ten minutes.)
The marmalade version’s a mother’s day present for my mum. I overheard Bert telling his dad, ‘I love Gran!’ this morning – if only I’d recorded it that it could be a mother’s day present too.
Anyway, here’s an easy to make and easy to eat cake for the person in your life who taught you how to talk, spoon food into your mouth and wee in the right places.
Makes a small loaf
150g soft butter
100g golden castor sugar
50g soft dark brown sugar
1teaspoon baking powder
150g self-raising flour
I heaped tablespoon marmalade (to convert to a banana loaf, use 2 large or 3 small bananas instead)
Zest of one orange (to convert to a banana loaf, use 1 teaspoon of vanilla essence instead)
115g porridge oats
150ml double cream or full fat yoghurt
Preheat the oven to 180°C or gas mark 4. Line a 2lb loaf tin (one of the smaller ones).
If you have a mixer, bung everything in and cream together till fluffy (about 5 minutes). You don’t even have to mash the bananas for the banana version first. If you don’t, then cream the butter and sugar together before adding the wet ingredients (bananas mashed in this case) and stiring the dry ingredients through.
Bake for around a hour, till the top’s cracked and firm.