Melissa Hemsley's fruit bowl bake
There's been a lot of banana bread baked in lockdown, so Melissa Hemsley has created a simple twist on the classic for you to try all by raiding your store cupboard and fruit bowl.
Fruit Bowl BakeMakes 20cm square or round cakePrep: 20 minutes, plus cooling timeCook: 50 minutesIngredients4 medium apples3 large ripe bananas100g rolled oats, quinoa or buckwheat flakes75g ground almonds1 tsp baking powder1 tsp ground cinnamon150g unsalted butter, at room temperature4 eggs3 tbsp maple syrupA small pinch of saltMethod1. Preheat the oven to 180C/gas 4.2. Grease and line the cake tin of choice.3. Roughly grate 3 of the apples and squeeze out as much liquid as possible (pour itinto a glass and drink it!), then set aside. Mash the bananas.4. Add the oat, almonds, baking powder, cinnamon, butter, eggs, maple syrup and saltto a stand mixer or food processer and mix or blitz until smooth.5. Add the banana and mix or blitz again, but just briefly as you still want to have somechunks of banana.6. Stir in the grated apple, then spoon the mixture into the tin and level it out. Thinlyslice the final apple and arrange the slices on top.7. Place the tin in the middle of the oven and bake for 50 minutes, or until a skewercomes out clean. Leave to cool in the tin for 5 minutes, then transfer to a wire rack.Serve warm or cold sliced up to serve.Tips- A great recipe if you do not have any flour to hand.- If you have one, a pear sliced for the top tastes great.- This is a good way to use any fruit that is past its best. Mix and match any fruit you have left in the fruit bowl.- Add a hint of spice by adding 1 tsp ground ginger to the cake mixture, or for a zesty version add orange or lemon zest.