CAKE IN THE HOUSE

Ripe figs sunk into syrupy banana bread for elevenses, afternoon tea or even toasted with butter for breakfast.

FIGGY BANANA BREAD Serves 6 125g salted butter, softened, plus extra for greasing 4 large ripe bananas 250g self-raising flour 200g caster sugar 3 medium free-range eggs 4 tbsp golden syrup 3 fresh figs (2 chopped into small pieces, 1 sliced) 1 Preheat the oven to 200C/Fan 180C/ Gas 6. Meanwhile, butter a 450g loaf tin and line with baking paper. 2 In a food processor, blend the bananas, then add all the other ingredients, except the figs. Blend again, then scrape down the sides and mix thoroughly. 3 Pour the batter into a bowl and gently fold in the chopped figs. Spoon the mixture into the buttered tin and place the slices of fig along the top of the mixture. 4 Bake for 1½ hrs, covering the top with foil after 45…

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The Simple Things (Digital) - 1 Issue, September 2023

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