Caravan mini cakes
It’s the summer holidays – hooray!
We are travelling in our caravan enjoying quality family time in the sun sand & sea; getting outdoors and relishing in all of nature’s glory.
No routines, no curfews, and my personal favourite – no alarm clocks!
All that fresh air, exploring and swimming makes for constantly insatiable appetites so for my hungry family of 5 I have been baking up more vanlife gourmet meals and homemade healthy sweet treats than ever.
Food to nourish the body and feed the soul.
In our van we have a half sized gas oven which has performed brilliantly, so much that I’m wanting one for at home now too. Even though it’s been 40+ each day we still have to eat so I have been making mini banana muffins – renamed ‘Caravan Mini Cakes’ to keep the food stores up and save me from buying packaged and processed flavourless ‘food’.
Healthy home cooking is something I am very passionate about.
You are what you eat and good health sets you up for life. I want my children’s bodies to have the best start to adulthood without all the junk, sugar, additives and other hidden nasties wherever possible.
There is a lot of ‘stuff’ on the supermarket shelves pretending to be food, and I avoid those isles at all costs.
But sometimes we all need a sweet treat so this is my go to cake to make and everyone in our family loves it!
Now I’m about to spill some family secrets here because this recipe is so old that I had to convert it from pounds and ounces from my nana’s younger days, and, with a modern twist I have reduced the sugar and butter amounts and added some power packed superfoods.
My dear nana who is 96 was a professional chef in her younger years and as result my mother and I have been handed down the passion and flair for ‘from scratch’ cooking with the DNA and skills to back it up. For as long as I can remember I have had this banana cake made for me and now I carry on the tradition by baking it for my little darlings. There simply is no better recipe.
Firstly the biggest secret I can share with you is the actual bananas themselves. Don’t use yellow bananas, always use old brown ones. I pop them into the freezer when they can’t be eaten anymore. When you pull them back out they do look quite bad but don’t be put off…It will make all the difference!
So here it is, a Mother By Nature family recipe delight!
80g Raw Sugar or substitute with honey etc
2 Fresh farm eggs
2 Old Bananas
200g SR Wholemeal flour
1 Teaspoon Bi Carb Soda dissolved in 1 Tablespoon warm Milk
Chia seeds, walnuts, lsa mix, flaxseed, pepitas, sunflower seeds, sultanas, chopped dried apricots etc
Beat the butter and sugar together until pale and fluffy and then beat in eggs one at a time until combined. Mash the bananas (for more ‘chunks’ mash less) then stir through mixture. Sift flour and mix in alternately with the milk / bi carb.
Add the healthy additions of your choice and mix through gently.
I only had silicone moulds with me to keep the weight down in the van which made the mini cakes shape but you can use whatever cake or muffin tray you have.
Bake at 180 degrees Celsius: 20 mins for mini cakes or 45 minutes for full sized tins then remove and cool for 5 minutes in the tin before turing out onto a wire rack to cool completely.
There you have it!
It’s so easy and my children love to make it with me, I’m sure your little helpers would love to as well!
Store in a sealed container at room temperature.
If you really want to live large you can whip up this Lemon Icing which transforms it into a full on decadent dessert, one that you would be proud to take to a friends event to really show off!
Mix together 250g Cream Cheese (reduced fat) and 3/4 cup of Icing Sugar to a smooth consistency. Zest and juice 1-2 lemons depending on how much zing you like it to have then gently stir into the icing mixture. Leave to set out of the fridge for 15 minutes and then ice once cakes are completely cooled.