Banana and Scottish Strawberry Loaf Cake with Chocolate Ganache
The first banana bread recipe I made was one by Jack Monroe (find it here: https://cookingonabootstrap.com/2015/08/11/vegan-banana-bread-recipe/) It’s a great recipe, and I used it as an idea to develop this fruity loaf cake. If you want to use fresh Scottish strawberries, you’ll just catch the end of the season now. After September, I’d recommend using frozen strawberries instead as the forced out-of-season ones lack flavour and tend to be more watery.
50ml of sunflower oil
1 tsp baking powder
150g of self raising flour
1.5 cups Scottish strawberries
2 large ripe (or over ripe) bananas
50g of granulated sugar
Approximately 4 tbsps of warm water
For the chocolate sauce:
Leftover Easter egg!
1. Preheat the oven to 180C. Mash up the bananas and oil in a bowl.
2. Sieve in the flour, add the sugar, add the baking powder, and mix.
3. Now roughly quarter the strawberries and add to the mixture, stirring.
4. Little by little, add the water, until you get the right batter texture (quite thick but able to stir).
5. Grease the sides of a loaf tin with a little oil, then spoon in the mixture.
6. Bake at 180C for 30 minutes.
7. For the ganache, gently melt some milk chocolate – any will do – I used a leftover Easter egg! Add about a tbsp of cream or Soya cream, and stir through. Wait until the cake had cooled, then drizzle on top so it also drips down the sides. Enjoy!!