I had a few missions to accomplish today.
(1) To use up the bananas I bought.
(2) To use up the blackberries that I bought.
(3) To use up the buttermilk in the fridge.
(4) To name my cake using alliteration.
See a pattern forming? Haha.
I am a home maker and I buy food stuff when they are on sale (cheapo) then I think of ways to use them up at a later date. Very aunty, right?
The other morning I was going to the pool with the LAM and we walked past one of our neighbour’s. The old lady said good morning to me (very nice) and addressed me as “Aunty” (not very nice).
I said to the LAM, “Did you hear that?? She called me aunty!!! I am only 40!!!” The LAM thought it was HILARIOUS. I can honestly tell you it was NOT. AT. ALL. FUNNY.
Anyway I digress.
Back to my bread.
This is a wonderful recipe – you can use any berries you happen to have on hand and the bread can be kept frozen for consumption at a a later date. Yes, it stays moist!
Since the bread was made with butter, it had a buttery taste, and the buttermilk and banana guarantee a moist bake!
And here are the instructions on how to make this!
In a mixing bowl, cream together butter and sugar until the mixture turns pale and fluffy.
Add the eggs, one at a time, and beat to incorporate before adding the next.
Add vanilla extract and buttermilk. Mix.
Fold in the dry ingredients in two batches.
Mix in the mashed banana.
Gently fold in the blackberries with a spatula.
Pour the batter into a lined and lightly greased 9×5-inch loaf pan. Smooth the top with a spatula.
Bake at 170°C for 45-50 minutes, or until an inserted skewer emerges cleanly.
Allow the cake to cool in the pan for about 15 minutes before transferring onto a wire rack to cool completely.
Slice, eat and enjoy!
Tovolo Singapore is collaborating with The Domestic Goddess Wannabe to *giveaway 8 pasta claws (one each in White, Fuchsia, Lime, Midnight, Royal Purple, Stratus Blue, Sun Ray and Orange Peel) to 8 lucky winners!
To take part, simply click on the link below!
- 3/4 cup (150g) caster sugar, divided - I used 70g sugar
- 1/2 cup (113.5g) unsalted butter, softened
- 1/4 teaspoon salt
- 2 overripe bananas
- 2 large eggs
- 7 tablespoons (105ml) buttermilk
- 1 teaspoon (5ml) vanilla extract
- 1 teaspoon baking soda
- 2 cups (250g) plain flour, sifted
- 2 cups fresh or frozen blackberries (if using frozen, be sure to remove any ice crystals) - I used 2 punnets frozen black berries
- 1/2 teaspoon cinnamon
- In a mixing bowl, cream together butter and sugar until it turns pale and fluffy.
- Add the eggs, one at a time and beat to incorporate before adding the next.
- Add vanilla extract and buttermilk. Mix.
- Fold in the dry ingredients in two batches.
- Mix in the mashed banana.
- Gently fold in the blackberries with a spatula.
- Pour the batter into a lined and lightly greased 9×5-inch loaf pan. Smooth the top with the spatula.
- Bake at 170°C for 45-50 minutes, or until an inserted skewer emerges cleanly.
- Allow the cake to cool in the pan for about 15 minutes before transferring onto a wire rack to cool completely.
- If using frozen berries, remove any icy bits from the berries before using.