I really can’t get enough of this whole autumn thing. The world is split into two by the time early to mid October rolls around: people who fear the nights drawing in quicker and people who revel in it. I, in case you hadn’t noticed already, fall into the latter camp.
But I have sympathy with the poor souls who don’t enjoy this time of year, I really do. My Mother, for example, is just miserable about the fact that it’s dark at 7pm again – and it’s going to get even darker even sooner before too long.
This recipe is for those people. A warm, sweet gift to anybody that just can’t stand sweater weather.
Cate, what’s with this “dairy-free” situation? I hear you ask. Well, I’ve been putting off telling you this..
I’m allergic to dairy again.
There, I said it. I had a terrible, horrific allergy to dairy as a baby/child, and it appears to have returned. I’m pissed about it, but what can you do? I’m an adaptable girl, let’s move on and pray that the egg and wheat intolerances don’t return too, shall we?
285g plain flour
1 tsp bicarbonate of soda
1/2 tsp salt
110g goats butter, room temp
200g caster sugar
2 organic, free-range eggs
1 ripe banana, mashed
3 heaped tbsps squash purée
1 apple, stewed with 1 tsp sugar and about a cup of water then cooled
1/2 tsp cinnamon
- Pre-heat your oven to Gas Mark 4 (conversions here)
- Sift the flour, bicarb, salt and cinnamon into a mixing bowl (not your biggest one, though!)
- In your biggest mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs and beat in one at a time, then add the squash, bananas and apple sauce and give it a quick mix until everything is incorporated.
- Fold in the flour mixture.
- Grease a 20cm x 12.5cm loaf tin and pour the mixture in.
- Bake on the top shelf of the oven for about an hour or until a skewer comes out clean.
If you too have a dairy-free life, let me in on all your secrets, it’s been a while since I’ve had to do this. Speak soon..