One of the best ways to save money is not to waste food! Bananas are their very own force of nature – there seems to no way of predicting when they are going to start turning black regardless of the colour they are when you buy them. On the plus side that blackness means the banana itself is super sweet and perfect for cooking like in this Banana and Raisin Loaf Cake
I often use banana’s in a dish and take out some of the sugar as you just don’t need as much. This is also brilliant if you spot a bag mega reduced because they are on the turn – I tend to double up the mix and make one loaf to eat and another to freeze. If you don’t like raisins you can leave them out of use some chocolate chips instead. As the cake isn’t glazed and slices well it’s brilliant for pack lunches or picnics too.
This cake (if you don’t count the bananas which would have been in the bin!) costs around £1 to make and serves 10.
Banana and Raisin Loaf Cake
- 100g soft butter or margarine
- 100g caster sugar
- 2 eggs
- 3 ripe bananas, mashed
- 225g self-raising flour
- 1 tsp baking powder
- 3 tbsp milk
- 100g raisins
- Step 1 1. Line a 900g (2lb) loaf tin. Pre-heat the oven to 180°C/350°F/Gas Mark 4.
- Step 2 2. Mash banana in the mixing bowl then add all the other ingredients and beat for a couple of minutes until everything is well mixed.
- Step 3 3. Put the mixture in the loaf tin and bake for about an hour. A skewer should come out clean and the top should be a golden brown.
- Step 4 4. Cool in the tin for a few minutes then turn out onto a cooking rack.