Thursday, April 7, 2011


This recipe comes from my well used copy of Australian Women's Weekly Home Baked. There are plenty of recipes in this book for cakes, muffins, pastries and biscuits, such as Orange Poppy Seed Syrup Cake, Chocolate Butterscotch Cake and Hummingbird Cake.

An independent coffee shop near to where I live, make lots of cakes from this book, and there is nothing nicer than to go in for coffee and cake, knowing I recognize the cakes from this book. The cake lady, as I call her, always loves to discuss the recipes with me. The downside is, lots of the recipes are cafe size cakes, but they can easily be frozen in slices for another day.

You will need that last over-ripe banana from the fruit bowl for this recipe. These taste delicious warm and served with a dollop of whipping cream.

You will need:

125g butter, 125ml milk, 2 eggs, 200g caster sugar, ½ cup mashed banana, 225g self raising flour, 75g frozen blueberries

1. Preheat the oven to 180°C. Line a 12 hole muffin tin with cases.
2. Place the butter and milk in a saucepan and stir over a low heat until the butter melts - cool.
3. Beat eggs with an electric mixer until thick and creamy. Gradually add the sugar, beating until dissolved between additions, stir in the banana. Fold in the sifted flour and cooled butter mixture, in two batches.
4. Divide mixture between the muffin cases, only fill three-quarters full.
5. Bake in the oven for 10 minutes , remove from the oven, press the frozen blueberries into the tops of the cakes. Return to the oven and bake for a further 20-25 minutes. Cool on a wire rack.

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