A cake that contains weetabix, fruit and tea - if that doesn’t justify eating cake for breakfast I don’t know what does!
The recipe is in American cup sizes - far quicker than weighing things out - plus if you don’t have 2 bananas or 2 spare eggs, it’s easy to halve the quantities. This is quite a forgiving recipe, is easy on the washing up and is great to bake with kids.
It should keep for a few days if well wrapped in an airtight container.
Ingredients
4 Weetabix
2 very ripe bananas
2 cups SR flour
1/2 cup of milk
1/2 cup strong brewed tea (decaf is fine!)
1/2 cup of soft brown sugar
2 eggs
Couple of handfuls of sultanas
1 teaspoon of ground mixed spice
Grated orange rind (optional)
Method
Crush Weetabix, then mash in bananas so there are no large chunks of banana remaining. Stir in milk, tea, sultanas, sugar and spices and leave to soak for a couple of minutes.
Mix in a third of the flour, then beat in one of the eggs, add another third of flour, beat in the second egg and finally the remaining flour. If the mixture feels too stiff at this point, add in a couple of extra tablespoons of milk.
Dollop into a lined/ greased 1lb loaf tin and bake in a preheated oven at 180 degrees C for 50 mins (if halving the recipe, use a smaller tin.) Check if a skewer comes out clean and easily - if not leave for another 10 minutes.
Leave to cool in the tin and slice. You don’t have to serve it with butter - but it’s better if you do. Isn’t everything? It's also nice toasted.
Don’t have a loaf tin? No problem- this bakes in cupcake tins just fine. Just reduce the cooking time to approx 25 mins. You can also add a dollop of yoghurt to the top to make them look more ‘cupcakey’ - is that a real word?
Want a sugar free version? You’d be perfectly fine to leave it out as there is sweetness coming through from the banana and the dried fruit. Your finished cake might be a little tougher, but will still perfectly edible for the palate of little people.
Enjoy!
Rach xxx