Do you have mushy bananas in your fridge which you’re thinking “I should throw those out”? What about peaches that are squishy? Strawberries that aren’t looking their perky selves?
Don’t throw them out!
If you chuck them, you are wasting numerous resources: money (if purchased), time it took to go to the supermarket and the opportunity to make something really yummy.
I have an easy receipe to turn your mushy (but still edible) fruit into a cake – either gluten or gluten free.
It is my basic banana bread / cake recipe. You can switch the bananas for whatever mushy fruit you have. I have made it with strawberries, peaches, apricots and pears all successfully.
70g Nutterlex (dairy free butter)
1 cup brown sugar
1 egg beaten
3 mushy bananas (or other equivalent fruit)
1.5 cups gluten free self raising flour (use gluten SR flour if not intolerant)
1 cup sultanas (optonial)
2 tablespoons of rice milk
* Preheat oven to 180 degrees C
* Grease and lightly flour a 22cm×12cm loaf tin (I prefer not to use baking paper for environmental / waste reasons)
* Cream dairy free butter and sugar together. Add beaten egg then slowly add fruit while mixing.
* Sift flour into the mixture. Stir
* Add sultanas and milk. Stir
* Pour into loaf tin and bake for 45 minutes.