6a0120a7861a18970b0240a4436183200c-200wi

Recipe | Banana Loaf? Banana Bread? Banana Cake? … whatever you like to call it!

IMG_9511

One of my favourite things to do is cook and cooking/baking with Eli is double the fun! Eli has Wednesday’s off from nursery, so Wednesday is OUR day. We usually do fun things like go to the local play group, paint or bake. Or as last Wednesday would have it, all three – and more!

I had 2 very over ripe banana’s – which is often the case. So one of my favourite things to do with those banana’s that are well ‘past it’, is to make this delicious Banana Loaf. I call it Banana Loaf, but I know people who fondly refer to it as Banana Cake or Banana Bread. Whatever your preference, this is a fail safe, incredibly yummy recipe! I have adapted the recipe, from Mary Berry’s “Baking Bible” and added a little secret ingredient at the end, which I know goes down very, very well with my family! There’s usually very little left after it’s been freshly baked… but it does have a good shelf life if you can resist the temptation of eating it all in one go!

Happy baking!

IMG_4545

——————-

BANANA LOAF*

Ingredients.
100g Softened Butter
175g Caster Sugar
2 Eggs (I used Medium, but Large is the preferred if you have them in!)
2 Ripe Bananas (mashed)
225g Self Raising Flour
1 Tsp. Baking Powder
2 Tbsp. Milk

Optional.
Sea Salt (I use Maldon Sea Salt Flakes).

Method.
1) Preheat the oven to 180C / Fan 160C / Gas 4.
2) Lightly grease a 2lb loaf tin, then line the base and sides with baking parchment.
3) Measure all ingredients into a mixing bowl and beat for about 2 minutes, until well blended.
4) Spoon the mixture into the tin and level the surface.
5) Here comes my secret ingredient! I love to sprinkle sea salt flakes over the top before popping the tin into the oven. It adds texture and has such a nice contrasting taste to the crust. It’s very well received by those who have eaten this finished product!
6) Bake in the pre-heated over for about 1 hour, until well risen and golden brown. A fine skewer inserted in the centre should come out clean if the loaf is ready.
7) Leave to cool in the tin for a few minutes, then turn out, peel of the parchment and finish cooling on a wire rack.

*Recipe adapted from “The Baking Bible”, by Mary Berry.

——————-

Honestly, one of the easiest recipes to bake. Always tasted. Always works! Perfect for using up those miserable looking banana’s to boot! You can of course always add sultana’s or even chocolate chips to the cake batter. It’s a very adaptable recipe!

Let me know how your’s works out!

MM.

6a0120a7861a18970b0240a4436183200c-200wi

Surprises from my best friends!

Table at Babylon restaurant, Kensington Roof Gardens.

On Saturday of last week (9th June), I was whisked off to Kensington for lunch with my best friends at Babylon, Kensington Roof Gardens. The restaurant and garden’s were absolutely amazing… there were real-life flamingo’s in the gardens! On the ROOF, in Kensington! Crazy!

When I arrived at the restaurant I called my friends and they came and met me at the reception and lead me to our table. They’d decked the table out with ‘Baby Shower’ banners and presents! What a lovely surprise!

I thought I’d share the lovely gifts that they got us 😀

Scrummy cupcakes from Whole Foods.
Scrummy cupcakes from Whole Foods.

 

We're massive fans of "The Very Hungry Caterpillar", so this amazing box has taken pride of place in the nursery!

 

Lots of presents! Lots of essentials 🙂

 

Beautiful gifts from The Little White Company.

 

Absolutely adore this super-soft bunny rabbit and elephant rattle from The Little White Company!

MM.

6a0120a7861a18970b0240a4436183200c-200wi

Merry Easter!

Wishing you all a very merry Easter!

I’m not a massive chocolate fan, so didn’t receive any chocolate or sweetie related Easter gifts. I did buy OH a Creme Egg Easter egg and obligatory Lindt chocolate bunny of course 🙂

I am currently roasting up a lovely piece of lamb with rosemary and garlic instead, while OH bakes a Hugh Fearnley-Whittingstall Apple and almond pudding cake.

MM.