banana cake

This is one of my favourite cakes. Bananas never go to waste in my house because I use them for this recipe. If I want to make the cake later, I just freeze the mashed bananas and defrost them before baking. This cake is wonderfully low in fat as you only use 1/4 of a cup of oil for quite a large cake.

banana cake

I enjoy this delicious cake with coffee or some green tea. My partner loves it with a glass of cold milk.

banana cake

Ingredients:

3 cups of all-purpose flour

1 1/4 cup of sugar

2 tsp of baking powder

1 tsp salt

1 tsp cinnamon

1/2 tsp cardamom

1/4 tsp dried ginger

4 eggs

4 mashed ripe bananas

3/4 cup applesauce (you can use oil if you have no applesauce but I recommend applesauce)

1/4 cup rapeseed oil

a handful of dried cranberries

banana cake

Preheat the oven to 180C/350F

In a bowl mix all of the dry ingredients: flour, sugar, baking powder, salt, cinnamon, cardamom and ginger. Once well mixed, add eggs, bananas, applesauce and oil.

With a spatula mix until blended and there are no more pockets of dry flour. The dough will not be completely smooth but that’s ok. At the end add cranberries and mix.

Line a large baking tray with baking paper or prepare in whatever your preferred way is and pour the dough over.

Bake for 1 hour and check with a cocktail stick.

banana cake

Depending on the exact size of eggs and how watery the applesauce is, it is possible that the stick will not come out clean yet. If this happens, bake for another 10 minutes or until it does come out clean.

banana cake

 

banana cake

 

 

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

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When I was a little girl my Grandma used to make a similar dish in a remoska mini oven that we had. She continued always making this particular dish in the remoska even though we already had a standard oven, so when the remoska was out of the cabinets, I knew the delicious cinnamon smell would soon fill the whole house. Ah, the childhood memories!

You can check out what a remoska is here. I can see the nostalgia is not only mine and the remoska seems to be making a brilliant comeback as an electricity saving oven. Well done! Maybe I’ll get one too?

We ate this as a normal dinner. Maybe you’ll like it better as a lunch or even dessert! This was back under communism when eating meat everyday was just not how things were, so rice with apples seemed like a very good dinner idea. We were not obese back then, so sometimes I look back into these times to see if I can find any more healthy recipes. Now, bear in mind that this is not diet food either as it has sugar.

I now adapted this recipe to my lifestyle and more modern likes (like brown rice instead of white) and this is what I came up with. I hope you enjoy!

applesauce rice

 

 

applesauce rice

 

 

Ingredients:
1 cup uncooked brown rice
1 cup applesauce (mine has very little sugar)
2 cups water
1/4 cup sugar
2 Tbsp cinnamon
1/4 tsp salt
2 apples
a handful of dried cranberries
a pinch of dried ginger
a pinch of dried cardamom

an oven-safe dish with a lid

 

 

 

 

 

 

 

Preheat the oven to 200C/400F.

Wash your rice in a sieve and dump in the baking dish, add water, sugar, cinnamon, ginger, cardamom, salt and stir to evenly distribute all the ingredients.

Add applesauce and stir again.

applesauce rice

Cut apples into slices, I cut them widthwise and just remove the middle to save time. Place apples on top of your mixture and press lightly to submerge them in the sweet, spiced water.

Sprinkle with cranberries.

Put the lid on and bake for 1 hour and 15 minutes or until the rice is done. Brown rice likes to take its time :)

applesauce rice

This amount serves 4 for a light and delicious meal.

Enjoy!

 

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

 

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