The banana coconut loaf I made on Saturday is almost finished – it was that popular. So I have had to bake again to make sure we have enough for the week. Today, Monday, is a holiday here in Auckland, New Zealand and for me the perfect activities when I have some spare time are baking and photographing.
I have made the same base vanilla cake you can find here, which comes from Carol Lovett’s e-book Indulge and then I devised a wonderful banana mousse for the topping and used a few leftovers for the filling between the layers. The banana mousse is made from only 4 ingredients and can be used by itself as a dessert. For the filling, I whizzed together in my trusty mini food processor the lemon curd left over from my lemon meringue tarts, and the leftover coconut topping and strawberry puree from the banana coconut loaf and it made an interesting tart pink mixture which contrasts beautifully with the sweetness of the bananas.
Now, I know that the blueberries I have placed on top have nothing to do with the flavours in the cake but I had them in the fridge and so I used them. In fact, I always have blueberries in the fridge because they are packed with antioxidants, fibre and vitamins. They are the most nutritionally-dense fruit you can eat. And they are delicious.
Just one thing about fruit – it is high in fructose, which can cause sugar swings so be judicious in deciding how much you eat. They are packed with other goodies so a healthy balance would be a couple of pieces a day. I try to make a handful of blueberries one of those servings with perhaps a banana the other fruit for its potassium content. Potassium lowers blood pressure and is essential for a healthy heart, as well as for our bones and muscles. But it’s good to eat a variety of different coloured fruits to get a wide range of vitamins and minerals.