Image courtesy of kingarthurflour.com
Do your house mates keep moaning at you for food you have lying around that’s going off? Did you think bulk buying was a good idea until you realised you only have about four days to eat all those vegetables?
Follow this quick and easy recipe to use up those brown bananas and few random eggs you’re unsure what to do with. You’ll have your kitchen smelling like a bakery in minutes and soon become your house mates’ best friend again.
Serves approximately 12 cupcakes or a medium loaf
The bananas you have going black; they need to be mashed with a fork.
TOP-TIP: only one is needed per batch of cake, so the more you add, the sweeter your cake will be.
-110 Grams of margarine for cooking
-Small amount of butter/margarine for greasing cake tin
-70 Grams caster sugar
-175 Grams self-raising flour
-2 Medium eggs
-Dash of milk
-You may also like to add chocolate chips if you have any lying around.
Pre heat oven to 180C/160C fan/gas 4 and either put cake cases out in a tray or grease a cake tin with butter/margarine.
First, whisk the caster sugar and margarine together in a mixing bowl until light and fluffy. Then, add the flour and eggs. Whisk again until the mixture resembles cake mix. If it seems a bit heavy and not as light as you’d wish, add a dash of milk and continue to whisk together.
Next, add the mashed banana and chocolate chips. Mix altogether with a knife. Divide the mixture evenly if making cupcakes or pour in evenly into baking tin whole if making a loaf.
Cook for 15-20 minutes for cupcakes, or 30-40 minutes for a loaf tin. Cook until they are firm. You can test this by sticking in a sharp knife or skewer and checking if it comes out clean.
After taking them out of the oven, leave to cool for a few minutes before eating.
TOP TIP – if you wait for the cakes to cool completely, you can freeze them and save them for another day.
If you try any of these recipes out, send us a picture of how you got on; get in touch at @inquirekent on Instagram.