BANANA FUDGE LOAF
MAry describes her recipe for this in 100 Cakes And Bakes as ‘a lovely moist loaf’ — i’d describe it as yet another victory in my war against washing-up because, once more, i only need a mixing bowl and a wooden spoon.
her original doesn’t contain fudge, but it’s easy enough to stir some into the batter. i’m worried that i haven’t been able to find any really brown bananas for this, though, given Mary’s advice that ‘the riper, the better’.
As with the carrot cake, Mary’s commercial version makes my homemade one look like a positive Goliath of a bake. No wonder Mary’s so petite.
JULIET’S VERDICT: Ugh, the texture of the shop-bought cake is really quite rubbery, and the banana tastes a bit artificial. i don’t really like that, i’m afraid. The homemade one felt like a completely different cake.
it has a better, crumblier texture, although it tastes a bit bland. Were the bananas ripe?
WINNER: homemade.