I was contacted a few weeks ago by a fruit box company to see if I'd be interested in trying a fruit box and developing a recipe (or two) for their blog. I jumped at the chance...fruit delivered to my door...why not!?
When we lived in Essex, David and I were part of a veg box scheme. I loved receiving our fortnightly box and thinking up meals around whatever mystery vegetables arrived.
This is slightly different. Fruitdrop caters to businesses (their fruit boxes start at 50 pieces of fruit) and aren't really promoting locally sourced fruit. They aim to inspire companies to provide healthy snacks for employees, thereby making those employees more happy, healthy, motivated and productive.
I think it is a fabulous idea and if I worked for a private company I would totally be suggesting trialling these boxes. You all know I am a sucker for a piece (ok hunk) of cake, but if a platter of fruit was sitting waiting in the staff room I would be equally as happy tucking into an orange.
Our box was filled to the brim with satsumas, grapes, strawberries, plums, nectarines, apples, pears and bananas. The soft fruit was eaten quickly...as expected and a glut of bananas was left. I had already thought about experimenting with a banana loaf recipe since most people have left over bananas and while banana loaf is the go to solution for them, it is sometimes nice to try something a little different.
This upside down-ish banana loaf has a super sweet and sticky top (bottom?) and is very very easy to eat.
Jazzy Banana Loaf
For the base:
1 perfectly ripe banana
2 Tbsp dark brown sugar
1 Tbsp butter
For the cake:
350g plain flour
2 tsp baking powder
1 tsp salt
1/4 tsp bicarb of soda
2 largish overripe bananas
155g white sugar
160ml flavourless oil (vegetable or sunflower)
Pre-Heat oven to 160 C
Grease a 2lb loaf tin
Slice perfectly ripe banana into long slices, about 1/4 cm and arrange over the base of the loaf tin. Sprinkle the dark brown sugar over the banana slices and dot with bits of butter. Set aside.
In a large bowl mash overripe bananas with a fork, add sugar and oil and mix until well combined.
Add eggs one at a time and mix.
In a separate bowl sift flour, baking powder, bicarb of soda and salt. Add to banana mixture and stir until just combined.
Pour over bananas in loaf tin.
Bake 50-60 mins until golden and tester comes out clean.
If you can force yourself to wait until the loaf is completely cooled it will slice better...if not enjoy it a little bit sloppy!