This is a perfect, sturdy loaf cake for packing up and eating al fresco on a sunny outing. This weekend I baked it the evening before we were heading to the beach for the day, and we tucked into it as a morning snack while overlooking the sea at beautiful Branscombe in East Devon. The recipe is a slightly tweaked version of Healthy Banana Bread - a recipe recommended to me by a friend, who found it on a food blog called Cookie and Kate, run by Kate who lives in Kansas City in the US ('Cookie' is her extremely cute dog) and who shares vegetarian, healthy recipes using "whole foods, which are foods that are as close to their source as possible."
I'm all up for healthy recipes that don't compromise on taste, and this cake is a perfect example of that; it doesn't contain any butter or refined sugar and tastes amazing. I used slightly less honey than in the recipe, and added a handful of raisins and toasted, flaked almonds into the cake mix, and sprinkled some almonds on top of the cake for the last ten minutes of baking.
This cake is also a perfect lunch-box treat or after-school snack for bambinos - I've just popped another one in the oven for this week.