I confess …. I partly live in a digital world.
It almost feels as if I have a whole other world of friends out there, most of whom I have never met but
stalk follow daily! Their trials, tribulations… reading their blog posts, congratulating & celebrating their victories… and more importantly… checking out their recipes! All via social media… Facebook, Twitter, WordPress, Bloglovin… I just can’t help it.
Super excited – I got out all the ingredients (and please note that for some items – I store them in plastic containers for stacking and freshness purposes)… convinced I had everything that I needed… I started…
But … um… that isn’t coconut… it is ground almonds… OOPS.. thankfully, it hadn’t been added yet… so instead the recipe was adapted to become a Banana & Bran cake… wonderfully moist and just as Rumtumtiggs says – it lasted for a few days and actually tasted better on day 2 & 3!!
Although I didn’t add the lemon glaze or coconut topping – it was still a fantastic cake recipe that I will happily return to… and will probably even convert into morning breakfast muffins!
Rumtumtiggs – forgive me for adapting, thank you for sharing and keep those recipes coming!! (And note that I mixed this by hand… no machines were harmed in the process :))
Banana & Bran Cake
200g butter (room temperature)
1 cup of sugar
2 large eggs
10ml vanilla extract
2 cups of flour
2 cups of wheat bran
2 teaspoons bicarbonate of soda
5ml lemon rind, finely grated
3 large mashed banana
- Cream butter & sugar together
- Add eggs one at a time, beating between additions
- Add vanilla essence and mix well
- Sift in flour & bicarb
- Gently mix in the bran
- finally – alternate between adding mashed banana, mixing, adding milk, mixing – etc
- Pour into a greased baking tin (I used a medium roasting pan)
- Bake at 180C (fan assisted) for 40-50min