Nutribullet banana loaf

With a little help from Mary Berry I have been making a banana loaf most weeks for the last two months or so. Since my Nutribullet lives on the counter it’s quite tempting to use it for other things, and making cake is definitely something it can do.  Even with the blender available to me I have found myself overoptimistic about how many bananas I can eat in a week.

I prefer my banana loaf less plain than the Berry version, so here is what I have been making:

Wet/blitzable ingredients
100 gr melted butter (using melted not softened makes the nutri vessel easier to clean)
175 gr caster sugar
2 eggs
2 bananas
1 other fruit – pear or apple?
good splosh of milk
generous teaspoon of mixed spice

Dry ingredients
225 gr SR flour
2 big handfuls of sultanas
a good sprinkle of nuts, eg walnut pieces, whole shelled hazelnuts
glacé cherries if you have them

Preheat the oven to 180 deg / 160 fan.

Line a 2lb loaf tin – I use Loaf Tin Liners.

Put the dry ingredients in a bowl.

Blitz the wet ingredients in the nutribullet.

Pour the wet ingredients into the dry ingredients and stir well. Pour the batter into the loaf tin and bake for an hour.

Check after 45 minutes. If the cake is browning on top but still moist inside, cover with tin foil to stop the crust burning.

If after an hour the skewer is still not coming out clean – this is a moist, heavy cake, after all – turn the oven off and allow it cool with the cake still in.

Variations
The same fundamental method works with other fruit, not just bananas. I’ve tried a pear and chocolate cake by substituting three pears for the bananas and adding two tablespoons of cocoa into the flour.

Since the nutribullet means you can blitz any fruit into a liquid, rather than mashing bananas with a fruit, you can turn pretty much anything into a cake.  On much the same basis that you can hide vegetables you don’t like in a nutribullet with fruit you do, you can also put vegetables into cake this way.

I don’t see the need to use baking powder as well as SR flour – too much and you end up with a cake that gives you heartburn.

Summer of smoothies

So this summer, we have been making a lot of smoothies.

I’ve resisted them for years, because I assumed they relied on using those punnetts of expensive soft fruit, often flown across the world, and out of season. But somewhere on the internet, I got given the idea that bags of frozen berries work just as well, and can go straight into the blender from the freezer.

The frozen fruit is far cheaper than the fresh Class I stuff at the front of the supermarket, and so for the last couple of months I have kept my freezer stocked with berries and the blender in almost daily use.

My supermarket has a variety of berries, and we have mostly been using frozen cherries and a blueberry/strawberry mix. The black forest bags look like they ought to be delicious, but they are chock full of seeds from raspberries and they get stuck in my teeth.

The average smoothie is made with about 80grams of frozen berries, a banana, a small spoon of oats, and enough milk to get the consistency right. There’s two of your 5 a day right there! All of the ingredients can be room temperature, so long as the berries come right out of the freezer, and it still makes a nice cold smoothie without the need for ice.

I have been using these remedially when I am conscious that my diet has been poor and that I am nowhere near getting enough fruit and veg in. In extremis, some days I’ve been making 4-fruit smoothies by adding in canned fruits – the cheapest supermarket basics in the tinned pear and pineapple ranges. Since they’re going to be bashed into pieces, it doesn’t matter what size is in the tin.