Hello Friends, this year my sister, Mel, turned 30 at the end of August. To join the celebrations, I hopped out of bed early on the Saturday morning to bake before a very busy day! Despite having to cool down on route -surviving the London Underground, a train journey, a few hours of car mechanic work, Momo's (my Morris Minor) maiden voyage, and a breakdown on the motorway - the cake held it's shape and it's flavour. We savaged most of it for our postparty midnight feast and the rest was my breakfast the next day. I didn't get a chance to photograph the baked cake so I've baked it again today and I've had two slices with a cup of earl grey tea. It's my prefect midweek treat!
- 1 and 1/4 cup plain flour
- 1/2 cup caster sugar
- 1/4 cup soft brown sugar
- 1/2 tsp baking powder
- 1 tsp bread soda
- 1 cup of strawberries
- 1 banana
- 1/3 cup oil (sunflower/canola)
- Chia seed egg replacement
- 1 tsp vanilla extract or 1/2 vanilla pod
- pinch of salt
- Preheat the oven to 200•C.
- Mix 1 tablespoon of chia seeds with 2 tablespoons of water to make a chia egg.
- Sift together flour, baking powder, bread soda and caster sugar and smallest pinch of salt.
- Stir in the brown sugar.
- In a blender, purée half of the strawberries.
- Mash 1/2 of the banana and add to the blender along with the oil, chia egg and vanilla extract. Blend until well combined.
- Chop the remaining strawberries and banana. Toss in the dry ingredients.
- Fold the wet ingredients into the dry ingredients until just combined.
- Pour into a greased and lined loaf tin. Smooth down top with the back of a spoon.
- Bake at 180•C for 40-50 minutes until the top is golden and firm to the touch.