Is traybake the most dull and slightly depressing description anyone ever came up with for a great big wodge of cake? I hate it. I rarely use it. I’m trying it on for size with this post just to see if I like it any better than the last time I used it.
Anyway, to counter balance the slightly depressing ‘traybake’ word I wanted to share a few things that make me happy and joyful:
– A whole Kit Kat finger of solid chocolate.
– Very, very hot tea.
– Successful feeding of ducks and not gulls.
– My eldest son giggling at my youngest son saying ‘poo soup.’
– Parking outside my house.
– Receiving a letter with handwritten words in it.
– Buying something reduced and finding it further reduced at the till.
– Reading a newspaper cover to cover.
– Finding any piece of clothing in green that suits and fits me.
– That just been waxed/threaded feeling. Body part almost irrelevant.
– Laughing at a friend who said very loudly in a packed restaurant last Saturday ‘I don’t even have time to have a sh*t alone’. I can only apologise to the lovely table of ladies and gentleman next to us whose luncheon was disturbed by this revelation. You’ll be pleased to know that later on, that very same day, the aforementioned friend did indeed have a sh*t alone. Lucky old her.
Right, enough. Here’s the recipe. It makes an, ahem, traybake, so you’ll need a tray. I used a silicone one about 20cm square so none of that lining and greasing malarky. If you’re using a proper tin then grease and line or risk chipping cake from the sides with a blunt instrument.
This recipe was a meddled with version of this which came as a fabulous baking supplement a few years ago in the Guardian.
– 50mls milk
– 5mls lemon juice
– 250g caster sugar
– 25mls water
– 190g banana slices (about two bananas)
– 70g dried figs, chopped into six pieces
– 15g butter
– 2 tsp vanilla extract
– 175mls groundnut oil
– 2 large eggs
– 150g plain flour
– 75g wholemeal plain flour
– 2 tsp mixed spice
– 2 tsp baking powder
– 1/2 tsp bicarb of soda
– 25g porridge oats
First take the milk and add the lemon juice. Stir, then set aside to come to room temperature. Preheat the oven to Gas 4/180C.
Next you need to caramelise the bananas and the figs. Take a large frying pan and put 100g of the caster sugar in there with the water. Bring to the boil until the mixture turns a reddish brown. Add the bananas, figs, butter and vanilla extract and fry until the banana pieces start to break up. Take off the heat and set the pan aside to cool down with the contents in it.
Whisk the rest of the sugar (150g) with the oil and the eggs in a large bowl until you have a mix that looks frothy-ish. Set aside. Take another large bowl and sieve both flours, the spice, baking powder and bicarb of soda into it. Set aside.
Add the banana mixture, (syrup and all) plus the lemony milk, to the oily egg mixture. Give it a good whisk. Then sieve the dry ingredients (yes, I know you have already sieved them but you need to do it again) into the wet ingredients bowl. Add the oats to the top and then fold in with a metal spoon. Once everything is combined pour into your prepped tin and bake in the centre of the oven for 55 minutes or until a skewer comes out of the centre clean. Cool on a wire rack and then cut into squares/slices when cold.
The top seems to have an oaty crunch and there’s a slight taste of Parkin to this little beauty. Eat warm, cold, with ice-cream, custard or with a nice cup of very, very hot tea. If you don’t like figs then dates would be nice. Or sultanas, or even big pieces of chocolate. Prunes have just occurred to me too though they’re not for everyone. Mr B for instance has instructed me never to use them.
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I made this for a dear friend who is terminally ill – her Mum
just text me asking for the recipe – thank you so much Holly. xx
I’m really pleased your friend and her mother enjoyed it. How lucky they are to have such a kind friend. Xx Sent using BlackBerry® from Orange
Well, I am very grateful for your recipe – you are so generous and kind. And I am so pleased that a slice of cake cheered them both up a little bit this weekend xx
Before we moved up to rural Lancs, being able to park outside our terraced house in SE London caused daily stress. But now we have a proper driveway and that tiny niggle is gone, every time I drive up to my house.
I also *love* finding out when something has been reduced twice at the till (like with a new pair of shoes for my 3 yo last week. Hurrah) :)
Anyway, on with the baking!
Oh for a driveway… I think that might have to wait for a few years for us. Damn!
I like the idea of tray bakes but perhaps because I’ve always had delicious tray bakes. This looks lovely too, banana and oats, delicious. GG
Yum yum yum :)
Just made this today – very nice, but did you leave the oven temperature off the recipe intentionally?
Nope and I have just this minute (about 30 seconds ago) added them. It was a long day yesterday. Apologies. x
Haha that post really made me laugh! Lovely looking tray bake though but I totally agree that it is one of the less desirable sounding food nouns out there…wonder if all those baking geniuses out there could think of an alternative? :)
I think there should be a contest! x
Am reading this v. quickly but do you mention a size for the tray there? It looks completely fantastic and I’m thinking I need to give this a go SOON. Thanks again!
I didn’t, but I have amended and it does now. 20cm but to be honest you could use whatever you like and adjust the baking time according to the depth. So less time for a larger pan as less cake for heat to penetrate. x
Great post! I love making traybakes and this sounds delicious. I’ll have to add it to my ‘to bake list’ :)
I have often wondered what tray bake actually meant, but it’s literally a cake baked in a tray rather than in round tin??? It’s s really funny word to me! Recipe looks lush thou x
Cannot wait to bake this replacing figs with dates to keep the other half happy. May even have to get out of bed to start right now!
Bloody hell Sarah! Now that is dedication! x
Looks delish Holly! =]
Thanks sweetheart. xx
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