“Coincidence is God’s way of remaining anonymous…”
― Albert Einstein, The World As I See It
It was only today, that this beautiful blueberry-banana bread waltzed majestically out of our oven, ready to grace a thundery Monday morning with its heavenly sweetness, moist (Greek yogurt!) interior + it’s tangy lemon drizzling…
Who knew that that stray old lemon (which has been haunting the bottom drawer of the fridge for months) actually served a purpose? And who would have guessed that those 2 freckly old bananas were actually not destined to become 5-minute pancakes tomorrow morning? These questions are more genuine than they are dramatic:
And you know what? This loaf cake has a nerve. Having slyly placed itself at the front of the recipe queue that I already had lined up for this month, it smugly told the other cakes and goodies that it was tastier than they were – and jumped right ahead of themso that it could be first onto the blog…
So right here you see it; a ‘fast track’ upload that was decided on by the cheeky loaf cake itself – because it really is just that special…
I’ll leave you to be the judge from here. Can you resist?
Ingredients (for the loaf):
- 1.5 C white flour
- 1 C white sugar
- 2 tsp baking powder
- 1 tsp salt
- ½ C vegetable oil
- 4 small eggs (or 3 large)
- 1 tbsp vanilla essence
- 2 small-medium freckly bananas – about ½ cup (mashed)
- 1 C chopped walnuts (I blitzed them in the food processor)
- 1 C chopped blueberries
- 1 C Greek Yoghurt (Low fat is fine)
- Optional: Juice of 1 lemon.
Ingredients (for the lemon drizzle):
- 1 C icing sugar
- Juice of 1 lemon
- 4 tsp milk (more or less depending on how thick/runny your icing ends up being)
- Mix together the dry ingredients (flour, baking powder, walnuts, and sugar) for the loaf.
- In a separate bowl mix together the sugar and oil first, before adding the eggs, vanilla, salt, and bananas.
- Combine wet + dry ingredients. Add the yoghurt now, and the blueberries last.
- Bake in an oven pre-heated at 180* for 35-40 minutes, or until risen and browned. Leave to cool inside the oven with the door shut for about 10 minutes (this makes it firmer), before leaving to cool for at least an hour before icing.
For the icing:
- Drop the sugar into a large bowl. Add the lemon juice and stir until you reach a good consistency.
- Add the milk one teaspoon at a time – you can add more, but you can’t remove what’s already been put in. Check that you are happy with the consistency before pouring it over the loaf.
Can you believe that this cake only met the whole family about an hour ago, yet everyone is already absolutely besotted with it and seemingly using it as a perfect excuse to spoil their dinners. It’s just a pity that there is already only less than half of it left…?! (Are brothers only good for finishing off cake?) But I guess that’s a good sign anyway…
And just while we’re here…is anybody else also a fan of life’s strange little coincidences? I’m currently loving them!