Banana and blueberry loaf cake

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Sit down, keep calm, and hold on to your hats, because I’ve got a revelation for you. You no longer have to choose between healthy eating and cake (and not just dry old diet cake – proper sticky moist delicious cake).

This banana and blueberry loaf cake may look deceptively decadent, but it’s packed with fruit, reasonably low on sugar, and if you cut it into 12, it’s only around 150 calories a slice. Whether you’re dieting, indulging or simply looking for a sweet treat, I highly recommend that you put the kettle on and get baking.

3 ripe bananas
50g golden syrup
2 large egg whites
75g margarine
175g plain flour
1tsp baking powder
50g caster sugar
200g fresh blueberries

Pre heat your oven to 170 degrees Celsius.
Mash the bananas and make them as smooth as possible.
Add the golden syrup and egg whites to the bananas, stir well and set to one side.
In a separate bowl, sift together the flour and baking powder.
Chop the butter into pieces, add them to the flour and rub together with your fingers until the mixture resembles breadcrumbs.
Stir the sugar into the flour and butter mixture, and then add the blueberries. Adding them to the dry mix at the stage allows them to get coated with flour and prevents them from sinking to the bottom of the cake during the baking process.
Fold the wet banana mixture into the dry mixture until everything is combined.
Pour the batter into a greased, lined loaf cake tin and bake in the oven for 45-50 minutes.
Test the cake by inserting a skewer into the centre. It will be sticky, as this is a very dense, moist cake, but should come up without any traces of raw cake batter.

This cake is great warm from the oven but tastes even better when left to cool. You can store it in an air tight container for up to a week and it will still be as delicious as the day you baked it.

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