Saving it for a Rainy Day!!
Woke up to a rainy day.
It’s almost Summer here in Australia, but the weather didn’t read that playbook, so on went the slow combustion fire while I set my mind to making something delicious to enjoy with a nice cup of tea …
Fruity, Crumbly Goodness:
I thought I had a couple of bananas that were the worse for wear so my mind turned to making banana loaf, but when I checked I only had one small banana and that wasn’t going to be enough – but I did have some strawberries and some blueberries that could be of some use.
I love crumble!
So why not combine the two? So a nice moist, banana-berry cake with a muesli crumble topping was born!!
How about a nice cup of tea?
So we ate a piece straight out of the oven with a nice cup of tea – and I’m sure it would be delicious with some ice cream or some whipped cream …
2 Cups Wholemeal Self Raising Flour
3/4 Cup shredded coconut
3/4 Cup brown sugar
100 gms melted butter
1 Cup Milk
Two Teaspoons Vanilla
1 small ripe banana, mashed
400 gms berries, sliced
1 1/2 Cup muesli
1/2 Cup raw sugar
1/2 Cup shredded coconut
100 gms butter
1. Prepare a 20cm springform tin
Top Tip: use a product like glad bake to line the inside of the cake tin so that the cake can be easily lifted out of the tin – AND there is no sticking!
2. Melt butter
3. Mix together dry ingredients
4. Lightly whisk eggs with the milk
5. Add the milk/egg mixture with the vanilla, butter and fruit to the dry ingredients
6. Lightly mix together, ensuring all dry ingredients are moistened but DO NOT overmix the batter
7. Pour into cake tin
1. Mix all dry ingredients together
2. Rub butter into dry ingredients
3. Place crumble mixture over the top of the cake batter and bake for approximately for 35minutes at 180 degrees Celsius
Thank you for visiting my little corner of the web and I hope you can enjoy this great recipe and brighten up your rainy day! I’d love to hear from you in a like, comment or follow,