|Billie tries her cake and eyes up a second helping|
Well, this pumpkin and banana loaf passed the first test immediately - it tasted GOOD.
And when you're trying to keep your baby/toddler/child/self away from sugar, suddenly recipes like these are winners.
If you're hosting a one-year-old's birthday, this cake has the added bonus of being the right shape. No need for fancy sculpting with lots of sweet sticky icing.
And the babies, toddlers and kids all came back for more. Especially Billie.
I have only slightly adapted this from a recipe courtesy of Cherie at our ante-natal mother's group.
|Billie's First Birthday Cake|
PUMPKIN AND BANANA LOAF
1 cup self raising flour
1/2 cup wholemeal self raising flour
1/4 t baking soda
1 t ground ginger
1 t cinnamon
1 t nutmeg
1/2 cup brown sugar
2 cups grated pumpkin
1 large banana, mashed
1/4 cup chopped walnuts
1/3 cup sultanas
1/2 cup olive oil
1/2 cup vegetable oil
1/4 cup plain, unsweetened yoghurt
Preheat oven to 180c. Oil a loaf tin and dust with flour or else line with paper. Sift dry ingredients into large bowl and stir through sugar. In a separate small bowl mix walnuts, sultanas, pumpkin and banana together. In another bowl whisk eggs, oil and yoghurt together. Add wet to dry and blend well with electric mixer, or else use wooden spoon. Stir through pumpkin mixture and pour into tin. Place on low-middle shelf of oven and cook for about an hour or when skewer comes out clean. Check after 50 minutes. I had to cover with foil towards the end as browned quickly on top and still wet at bottom, but will depend on your oven.
Leave for ten minutes in tin before turning out on wire rack to cool. Dust lightly with icing sugar before serving.
|Training back from Melbourne|