Screw victoria sponges, this is delicious
Loaf cakes are the future.
This is Banana, pecan and (dark) chocolate chip, amended from a Womens Institute (that there book what Mary recommended) recipe which involved the horrendous crime of walnuts.
Delicious with cream. Nora was as ever, a brilliant helper.
Success! We've had biscuits basically nailed for some time, but the big change here is using the fan oven, and giving up on the convection oven altogether. The temp in the middle was 50 degrees less than it was supposed to be. Crazy.
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OK: recipe now included:
115g (4oz) butter
175g (6oz) caster sugar
2 large bananas, peeled and mashed
2 eggs
Sieve together:
80g (3oz) plain flour
80g (3oz) plain wholemeal flour
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
5 tablespoons boiling water
115g (4oz) pecan nut pieces, chopped
175g (6oz) bitter/dark chocolate chips
1. In a large bowl, beat the butter and sugar together until light and creamy. Beat in the bananas and then the eggs. Dont worry if the mexture looks curdled.
2. Fold in the flours, bicarbonate of soda and cinnamon. Stir in the boiling water, this will produce a soft mixture
3. Gently fold in the pecans and chocolate chips
4. Spoon the micture in to a greased and lined 900g (2 lb) loaf tin and smooth the top
5. Bake at Gas Mark 4/electric oven 180degrees / fan oven 160 degrees for 1-1/2 hrs until dark golden in colour and well risen
5. Leave the cake in the tin for 10 minutes before placing it on a wire rack to cool completely.