Fresh: ‘Park Cake’ and Bananas
If you have small children and/or just love spending your mornings hanging out in parks, then please consider making this cake for your next outing. My kidlets and I spend lots of time in parks, because even though we live on a farm and are surrounded by ‘green’, we do like to see our friends in town. So when we do make the little trip, we generally organise a bit of a catch up at one of Orange’s beautiful parks (our favourite is Cook Park which I have written about here, and here).
And much as I love a good Digestive, it’s also quite nice to have a proper cake to take to the park and this is our ‘go to’ recipe. It needs just a few minutes of mixing and stirring before going in the oven, and then, smothered with warmed jam, is ready to go.
I recently read that the most searched recipe on recipe mother-ship Taste.com.au’s search engine is banana bread, which isn’t really surprising as most of us seem to have browning bananas in our fruit bowls at some stage during the week. The below recipe is a great way to use them up and here are a few more ideas, just you know, if someone buys too many ‘nanas again this week…
Bill Granger’s melt and mix banana bread recipe (so you know it’s going to be good)
One-ingredient banana ice cream – this stuff rocks! I made it for breakfast the other day and the kids thought I was so rad for letting them have ice cream to get the day rolling.
Spiced banana and almond-meal pancakes from the amazing Roost blog.
Banana and Passionfruit ‘park cake’
The recipe is inspired by one given by Nigella Lawson in her book ‘Feast’.
3 medium bananas
60ml vegetable oil
pulp of 4 passionfruit
1 cup caster sugar
2 1/4 cups wholemeal flour
1 tsp baking powder
1/2 tsp bicarbonate soda
1/2 cup apricot and vanilla jam (I like the one from my friend Kate’s jammery Lynwood Preserves)
Preheat the oven to 180C and either line a loaf tin or spray a fluted ring cake tin with canola oil spray (I find that’s pretty much a fool-proof way to ensure the cake never sticks).
Mash the bananas and then combine all remaining ingredients.
Stir gently until just combined and then spoon into the cake tin and bake for 40 minutes.
Heat the jam a little so it’s easy to spread and then smear it over the cake as soon as it comes out of the oven.
Turn out of the ring onto a wire rack and let cool.