About the Recipe
These beauties, I like to think of as breakfast cakes! Let's make it a thing! Not overly sweet, 2 fruits and some wholemeal with a kiss of cinnamon & nutmeg and you're set for the day!
Ingredients
7oz-200g Baking Margarine
15.5oz-440g Ripe Bananas (mashed)
2 medium Eggs
5.6oz-160g Wholemeal Bread (crusts off)
1/2 tablespoon Ground Cinnamon
8.8oz-250g Golden Caster Sugar
1 tablespoon Ground Nutmeg
3.5oz-100g Dried Cranberries
10.5oz-300g Self-Raising Flour
10.1 fl oz-300ml Semi-Skimmed Milk
Preparation
Pre-heat oven to 374˚f/190˚c regular oven or 338˚f /170˚c fan assisted oven
Grease a 24cm/9" square cake tin and set to one side
Start by placing the bread and milk into a bowl and allow the bread to soak up all the liquid. Set to one side
Add the mashed banana, margarine and sugar to a large mixing bowl and combine using an electric hand-mixer/stand mixer
Incorporate the eggs and mix in
Pour in the soggy bread you prepared earlier and combine again (do not worry about the appearance of the mixture)
Sift in the flour, cinnamon and nutmeg and combine
Finally, add the cranberries and mix one last time to distribute them
Pour the mix into the pre-prepared tin and smooth out evenly. Pop into the oven for 55 minutes
Remove from the oven and allow to cool in the tin completely
Cut into squares and serve or store