I have been really missing going into my kitchen, playing about with ingredients and altering recipes. We are currently limited to a large griddle gas burner to cook on and only keep a few simple store cupboard items, but today I just had to cook something that wasn’t just for our lunch or supper! - it’s in my blood to cook and it can not be suppressed for long!
Today I came up with the banana bread griddle cake. Basically it’s all the flavours of a banana bread but cooked like a welsh cake and it tasted pretty damn good. We had a bunch of bananas that I managed to drop on the way back from the shops, they are rather bruised and battered but perfect for this recipe.
Recipe - makes approx 12 ’cakes’
225g flour (either SR or plain)
(1tsp baking powder if using plain flour)
85g golden caster sugar
1tsp mixed spice
large pinch cinnamon
1 large banana - chopped & slightly mashed
dash milk handful sultanas
(we are dairy free in this house so the milk was almond and the butter was olive spread)
Measure all the dry ingredients into a bowl and add the chopped banana and butter. Combine together until the banana has broken down and the butter incorporated - I use a flexible whisk to do this. Add the sultanas.
Next add the egg and a dash of milk. Fold into the dry ingredients to make a firm-ish mixture.
Light you griddle plate or a heavy based frying pan, and lightly grease with a little butter.
When hot drop tablespoons of mixture on to the hot plate, lower the heat and let them cook gently for approx 5-7 minutes until a golden brown colour is reached
Flip them over and leave to cook until firm to the touch. Remove and allow to cool before eating - serve as they are or with maple syrup and more chopped banana - with perhaps just a little clotted cream!