Chocolate Chip Banana Bread

I was never the biggest fan of banana bread, or bananas for that matter, until I found this recipe. I’ve made a few changes to it over the years, but now I think it is perfect!

It is fair to say that I have a few hang-ups regarding bananas, as I love artificial banana flavoured things (Beacon’s Fruit Salad sweets come to mind) but I don’t love bananas themselves and the idea of a warm banana freaks me out! They’re okay when eaten slightly green, but after that they just become a slimy mess with an overpowering taste. So I made this recipe with two ripe bananas, not overripe, and I the end result just has a hint of banana.

 

This is definitely a recipe to save for the next time you miss the three seconds that bananas are perfect to eat!

Ingredients:

  • 220g  flour
  • 4 tsp baking powder
  • 1 tbs cinnamon
  • 100g milk or dark chocolate slab, chopped
  • 100g salted butter, room temp (I usually pop it in the microwave for a few secs)
  • 120g  sugar
  • 1 tsp vanilla essence
  • 2 eggs
  • 2 mashed bananas
  • 80 ml milk

Method:

  1. Preheat your oven to 180C and prepare a baking dish or loaf tin if you have one.
  2. Combine the flour, baking powder, cinnamon and chocolate in a large mixing bowl and set aside.
  3. Cream the butter and sugar.
  4. Add the eggs and vanilla essence to the butter mixture and beat until combined.
  5. Mash the bananas until it is fairly smooth. I find a fork usually does the job.
  6. Add half the egg mixture and the milk to the mixture and beat until combined.
  7. Gently fold in the other half of the egg mixture and the bananas.
  8. Bake in the oven for roughly 45 to 50 minutes, or until golden on top and a skewer comes out clean.
  9. Best enjoyed hot!
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Lemon Drizzle Cake

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I had never actually had a lemon drizzle cake before, so maybe I’m not the best judge, but from my husband feedback I’ll chalk it up as a big success. I had to share this, as it is one of those super quick recipes that you could easily whip up on a whim. I also appreciated the fact that I already had all the ingredients in my pantry.

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Cake:

Ingredients:

  • 60 ml Margarine
  • 180 ml Sugar
  • 2 Eggs
  • 50 ml Lemon juice
  • Zest of half a lemon
  • 310 ml Flour
  • 2 tsp Bakingpowder
  • 100 ml Milk

Method:

  1. Preheat your oven to 180*C and prepare a baking tray or mini-loaf tray by spraying with Spray ‘n Cook.
  2. Beat the margarine until smooth and gradually add the sugar, eggs, lemon juice and lemon zest.
  3. Sift together the flour and bakingpowder.
  4. Add half the egg mixture and the milk to the flour and start mixing it in.
  5. Fold in the rest of the egg mixture.
  6. Spoon the mixture into your baking tray and cook for 20 – 25 minutes, depending on whether you are making one large tray or mini-loaves.

Lemon Drizzle:

This could easily be adjusted according to your taste, but I find that a good dose of lemon juice really cuts through the sweetness creating the perfect combination.

Ingredients:

  • 185 ml Icing Sugar
  • 50 ml Lemon Juice (Can adjust according to taste)
  • Zest of half a lemon

Method:

  1. Sift the icing sugar and then add all the lemon juice.
  2. Slowly add a teaspoon of boiling water at a time until you reach the perfect consistency.
  3. Stir in the lemon zest and drizzle over the loaves.

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Choc-Caramel Shortbread Recipe

chocolate caramel shortbread biscuits

I love a good tea-time biscuit and this one is particularly decadent. There isn’t much I can say about the taste other than WOW! Imagine a good shortbread biscuit enrobed in chocolate meeting a delicious helping of fudgy-caramel. ‘Nuff said!

I wouldn’t say it is ideal for everyday simply because of the butter and sugar content, but boy I wouldn’t mind having it on the daily otherwise! Whilst only twelve biscuits does sound like very little, I can promise that you only need one at a time to satisfy even the most severe sweet tooth (which would be me!). This would be ideal for a high-tea or when you simply want to treat yourself.

DSC_0128Ingredients:

Biscuit:

  • 250 g butter, softened
  • 160 g castor sugar
  • 300 g flour
  • 150 g cornflour
  • 300 g chocolate, melted

Caramel:

  • 1 x 385 g tin condensed milk
  • 3 tablespoons golden syrup
  • 60 g butter

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Method:

To make the shortbread:

  1. Cream butter and sugar together until light and fluffy.
  2. Fold in the flour and cornflour and roll into a 6 cm sausage.
  3. Wrap in cling wrap and refrigerate for at least one hour. Here you can learn from my mistake. Be patient or you won’t get perfectly round biscuits!
  4. Preheat oven to 160 degrees.
  5. Slice the sausage into 4 mm-thick slices and place slices on a lined baking sheet.
  6. Bake for 10 – 15 min and set aside to cool.

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Caramel:

  1. In a medium, thick bottomed pot simmer the condensed milk, syrup and butter gently for about 5 min or caramel coloured. Remember to stir all the time.

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Assembly:

  1. Melt the chocolate in a bowl and dip each biscuit halfway in the chocolate before placing on a tray to set.
  2. Once set, sandwich two together with the caramel and enjoy.

Makes roughly 12 biscuits.

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