It’s been quite a busy sort of week. Lots of work going on (actually, that wasn’t very busy. Apparently people don’t want to be buying cards at the moment), plots and new ideas developing, and picking up the details of the wedding to tidy up now that time is speeding up and we’re into the last few months.
So this week, we finally sorted out the invites. I know, I know. We’re being slow. We’ve already received an invite for a wedding happening after ours. It took us a while to agree on the invites. Partly because I didn’t want to spend a fortune on them (seriously, prices can be extortionate! I’d e-mail it, but my partner insisted on proper invites. In the same way that I’d’ve preferred to elope – and in fact, I’ve always told my mother I would (and she’s offered me the train fare) – but he wouldn’t let us). Partly also because we (by which I mean he) didn’t want anything too flowery or butterflies. Which rules out quite a lot.
But we found some. Eventually. And they arrived the other day. So we can start sending them out. Before Royal Mail put up stamp prices.
Anyway, this week’s recipe is a sugar-free Banana Cake with cranberries and chocolate chips, courtesy of BBC Good Foods (the cranberries and chocolate chips are my addition).
Technically, this was supposed to be a loaf, but I don’t have a loaf-tin, so I made muffins instead.
You will need:
3-4 Ripe Bananas, mashed
50g butter, melted
1 tbsp milk
125g self-raising flour
Half tsp baking powder
75g dried fruits
Opt.: chocolate chips. To be sugar-free, I used 100% cacao chips
Mix together the bananas, butter, egg, vanilla and milk in one bowl, and the flour, baking powder, cinnamon, dried fruits and chips (if using) in another. Pour the ‘nana mix into the flour bowl and mix thoroughly.
Spoon into your chosen tin/muffin cases.
If you’re making a loaf, it’ll need 30-40 minutes; if muffins, 20-30 minutes at 180C/160C fan oven/Gas Mark 4. Or until a skewer comes out clean.