Banana Loaf Cake

Ingredients:
3 large bananas

2 large eggs

50g pecans / walnut ~ roughly chopped

50g raisins

150ml buttermilk / plain yogurt

100g unsalted butter ~ softened

140g light brown sugar

280g all-purpose flour

1 tsp bicarbonate of soda

Directions:

1. Preheat the oven to 160C.  Butter a 20x13cm loaf tin & line the base with greaseproof paper.
2. In a large bowl, whisk together butter & sugar with an electric whisk until creamy.  Add eggs one at a time.   Stir in the mashed bananas puree, pecans, raisins & buttermilk / plain yogurt.
3. Sift the flour & bicarbonate soda on top of the banana mixture; fold in until evenly mixed.  Do not over mix.
4. Pour the bananas batter into the loaf tin.  Bake for 1 hour 15 minutes until a skewer pushed in the centre comes out almost, but not quite dry.   Remove from the oven & leave for about 10 minutes.   Turn it out of the loaf tin onto a cooling rack to cool.

American Apple Pie

Crust:

2½ cup of all purpose flour

¼ cup cake flour

¾ cup fine sugar

½ stick butter

1 tsp baking powder

2 eggs ~ lightly beaten

Apple Filling

6-8 apples ~ Peel, core & cut into ¼” thick slices.

½ cup all-purpose flour

1 cup white sugar

1 cup brown sugar

1 tsp cinnamon powder

2 tbsp butter

Directions:

1. Blend the 1st five dry ingredients in the food processor.   Pour in a medium bowl, make a well in the middle & add the eggs.  Mix well into a dough.
2. Press half of the dough in a 9” pie-pan & cover with a plastic & refrigerate for about 30 mins.  The other half wrap in the plastic & refrigerate for about 30 mins.
3. In a medium bowl combine the apples, with the brown & white sugar.  Add flour, cinnamon & continue mixing until they are well coated
4. Remove dough-lined pie pan from refrigerator.  Fill with apple mixture, gently packing apples & mounding slightly in center; dot with butter.
5. Remove remaining circle of dough from refrigerator.  Lie over apples; press along the rim to seal.  Brush the egg wash (1 egg yolk + 2 tbsp water) all over the top of the dough.
6. With a floured paring knife, cut 5-6 slits on top of pie, radiating from center; place pie plate on a rimmed baking sheet. 
7. Pre-heat the oven 180 deg C & bake for 40-50 minutes or until crust is golden & juices are bubbling.