It’s been a busy few days as we’re spending every spare moment outside in the countdown to the Garden Safari. The entrance to our property is through a gate in a mixed hedge at the top of the garden (we are on a slope). It’s an unprepossessing entry so we decided to give the hedge a good cut back, clear the area underneath it which runs beside the path and plant it with something pretty to look at. This is a job that has needed doing for some time…
As well as tackling this area, we’ve also started on project ‘Rebuild the Compost Heaps’…
The plan is to have three compost bays, each roughly 1.2m square, so we can use one to turn each heap to aerate it. I’ve read about all kinds of interesting ingredients and that it’s important not to have too much nitrogen-rich material. It’ll be so great to have home-made compost – it feels as though this is ‘proper’ gardening now. Does anyone have any composting tips?
In other news… Our eldest finished his qualifying silver Duke of Edinburgh expedition yesterday – three days of walking (60km) and two nights of camping. It’s been an exciting few months for him but that’s it for a while now. In order to achieve the award, he has to concentrate on finishing his volunteering, physical and skill activities. Oh, and all his school work of course.
I baked a couple of banana loaves earlier this afternoon for the after-school kitchen-raiders. If you usually eat all your bananas before they have a chance to be over-ripe, I recommend saving a couple to go past their best and use them to make this cake.
Dairy-free banana loaf
Makes 1 x 900g/2lb loaf
The quantities double up easily for two cakes – I usually make two at
a time and use 2 medium or 3 small bananas as we don’t like them very banana-y. And you can experiment with types and ratios of sugars. Using all dark brown soft, or a mixture of light (or dark) muscovado and caster, also works well. You could also add a handful of sultanas or walnuts (but my youngest doesn’t like ‘bits’).
100g dark brown soft sugar
75g unrefined caster sugar
60ml olive oil (basic, not expensive or extra-virgin)
175g self-raising flour
1 heaped tsp baking powder
2 small or 1 large over-ripe banana, mashed
Line a loaf tin with baking parchment or use a loaf-tin liner. Pre-heat the oven to 160 degrees C.
Whisk the sugars, olive oil and eggs together in a large mixing bowl using a hand-held electric whisk. Do this for a couple of minutes until the mixture is lighter in colour and frothy. Sieve the flour and baking powder into the bowl and use a wooden spoon to fold everything in until fully combined. Add the mashed banana and stir until just incorporated. Pour the batter into your prepared loaf tin, pop in the oven and bake for 40–45 minutes. Stick a skewer into the centre of the loaf – if it comes out clean and the top is springy to the touch, the cake is cooked. If not, bake for a few minutes more.
Remove from the oven, place on a wire rack to cool for a couple of minutes before turning out of the tin. It’s delicious eaten while still warm as the edges will be a little crunchy. It will keep for a few days in an air-tight tin, but ours usually disappear quite quickly.