3 Brown Bananas...

When life gives you mushy bananas, make a banana cake!
Now, there's no point messing with a classic, so I whipped this up using the tried & true
Edmonds recipe. Here goes...

The ingredients... 

 125g butter

3/4 cup flour

2 eggs

1 cup mashed banana (roughly 2 bananas, but I added one more for good luck)

1 tsp baking powder

1 tsp baking soda

1 tbsp hot milk

Oven at 180C. Cream butter and sugar until light and fluffy, beat in eggs one at a time, then add the mashed banana.
Stir the baking soda into the hot milk and add to the wet mix. Sift in the flour and baking powder, combine well. Bake for 50 minutes, cool completely and decorate as you please!
This recipe makes for quite a firm cake, so works well when baked in a loaf tin and toasted for breakfast.

 

 

Crunch time...

This Gingery morsel sent memories of home flooding back. Most New Zealanders would recognise this as a solid a kiwi classic, and once tried, it's obvious why. A crisp, buttery base with a yummy ginger fudge topping. Many recipes suggest using crystallised ginger, but the Edmonds version calls for nothing more than what you will already have in your cupboard... or tucked away in your rucksack!

Ginger Crunch (Edmonds)

125g butter

1/2 c sugar

1 1/2 c flour

1 tsp baking powder

1 tsp ground ginger

Topping

75g butter

3/4 cup icing sugar

2 tbsp golden syrup

3 tsp ground ginger

Pre-heat oven to 190 degrees. Cream butter and sugar until light and fluffy. Sift in flour, baking powder and ginger. Mix together and press it firmly into your lined slice tin. Bake for 20-25 minutes or until golden. With about 5 minutes of baking time remaining, heat the butter, icing sugar, golden syrup and ginger in a saucepan, stirring constantly. Pour over the hot base and leave to set.

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