Saturday, 9 November 2013
Learning to eat .....and Raisin and Banana cake recipe
And reflecting on the fact that I have ''dieted'' or ''lost weight'' umpteen times over the last 4 decades and always gained it back again and more besides I thought I'd try a different option.
So I have ''installed'' a hypnotic gastric band with Paul Mc Kenna( via a hypnosis CD) on 2nd November and am going to give it 90 days to see if I can change ''forever''?!!!
( and above is my ideal ''vision'' of myself relaxing on a sofa at X-mas? ) I find I am totally conditioned to ''bolt'' my food as quickly as possible, preferably while answering e-mails or typing up results on the lap-top at work or at home. If not actually typing, I eat while I drive, while I read , while I watch TV or a film....
And I baked two Raisin and Banana loaves to enjoy this weekend:
First soak a bowl full- I didn't weigh them- of raisins in stout for a few days in the fridge under cling-film..
( USA readers this is seran wrap I think?)
Or you can use rum or sloe gin or a liquer of your choice.They should absorb the liquid- about 200ml of it- and be large and plump?You can add some brown sugar to the liquid to taste if you wish.
4 large over-ripe browning bananas
2 large eggs
325-400 g self-raising flour
225 g dark muscavado brown sugar
2 teasp cinnamon, 2 teasp mixed spice
200g of the soaked raisins.
Preheat oven to 350 Fahrenheit, gas mark 4 or a fan oven to 180 degrees C
Mash the bananas with a potato masher and then add the sugar and spices, sift in 325g of the flour and add the raisins, stirring well. Beat the eggs in a mug or beaker and pour into the mixture, folding it all in well.
Start with 325 of the flour and add just enough so it's not too runny but not too much so it's too dry and thick. Spray two loaf tins with olive oil spray and pour the mixture to halfway up the sides in each.
Bake in oven for 1 hour to 1 hour 15 minutes, checking every 20 minutes for colour and take out at 1 hour to see if thin knitting needle comes out clean? Or tap the top, it should not sink or collapse but be firm to the touch? Voila, turn out and cool. Bon Appetit!