Store cupboard cake
Yesterday I took stock of how much flour I seem to have accumulated. Not so much quantity but variety. So after making a 50/50 bread, I baked a banana traybake. I found half a packet of chocolate chips, not enough for a decent cake, so I raided what was in my daughter’s sweet stash and found a Toffee Crisp, a Yorkie bar (practically cooking chocolate anyway imo), and a packet of Rolos. And, again, a variety of sugars.
Following, loosely, a BBC Good Food recipe, this is how I made it:
Ingredients: 200g butter (supposed to be unsalted but mine wasn’t), 250g ripe bananas, 200g light brown sugar and 50g dark muscovado sugar, 4 eggs, 1.5 tsp of vanilla extract, 250g self raising flour, 100g Skyr yogurt with honey (it was supposed to be natural mine wasn’t), approx 60g chocolate chips, 1 bar each of Toffee Crisp, Yorkie and Rolos roughly chopped, a pinch of salt.
Method: Mash the bananas and add the softened butter and sugar, whisk with an electric mix until creamy (quite hard to do with the muscovado sugar which, frankly, should be a building material). Add the eggs one at a time, beating into the mixture, add the vanilla and yogurt and mix well with a wooden spoon. Fold in the flour and chocolate. Prepare a baking tin with parchment and add the cake mixture, sprinkle a pinch of salt across the top. Bake on 180 (fan) for 30 minutes or until the cake is done.
Eat. Share. Enjoy.