Fruit smoothie cake

I had another glut problem this morning. Not plums or marrows but bananas.  I don’t usually buy bananas, thinking that it is better generally to use up my own gluts first.  So someone else had stockpiled them in the knowledge that the younger generation often snatches them for on-the-go breakfasts, late night munchies and sophisticated peanut butter, banana and anything going in the fridge toasties.  The young people have gone away though, leaving me with a pile of blackening, squishy fruit that had begun to disintegrate in the fruit bowl. I hate waste so what to do with this? I pulled out my faithful recipe books and looked up various banana cake recipes. I found a tried and tested banana and pineapple cake but had no pineapple.  On the use your own gluts first principle, I substituted raspberries and some windfall apples – hence the fruit smoothie. I could of course have just made a smoothie but I had another reason to make a cake. Here’s the recipe:

Fruit smoothie cake

  • 300g sugar
  • 3 eggs
  • 300ml sunflower oil
  • 300g bananas (about 3)
  • 300g flour
  • 1tsp bicarbonate of soda
  • few drops of vanilla essence
  • 200g fresh fruit – eg raspberries, chopped apple, or whatever you have to hand
  1. Beat together the sugar, eggs, oil, bananas and vanilla
  2. Add flour and bicarbonate of soda and beat together
  3. Add the fruit
  4. Pour into a large* cake tin
  5. Bake at 170c Gas mark 3 for 40-45 minutes


*I forgot how big this cake was when I made it so it almost overflowed the tin. Silly, I should have remembered that the first time I used this recipe (in its original banana and pineapple form) it was to make an armadillo


… that was ten years ago but it needed a lot of cake! and a lot of chocolate, which makes a very good icing when you’re doing something special, or complicated, like an armadillo.

This time, we’ll just have it plain. With all that fruit and no chocolate it doesn’t really count as cake.

4 thoughts on “Fruit smoothie cake

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