Blueberry Banana Bread Recipe

I love banana bread, especially when it’s freshly out the oven. I thought I’d give a little fruity twist on the classic recipe and add fresh blueberries. Let me know what you think!

 

INGREDIENTS: 

2 1/2 cups all purpose flour 

1/2 cup granulated sugar 

1/2 packed brown sugar 

3 1/2 tsp baking powder 

1 tsp salt 

3 tsp vegetable oil 

1/3 cup milk (I used semi-skimmed) 

1 egg 

2-3 bananas 

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METHOD:

Pre heat oven to 180°c. Line and grease a loaf tin and set aside. 

In a large bowl, mix together the flour, sugars, baking powder, and salt. 

In a separate bowl mash the bananas. Add in the egg, vegetable oil, and milk and mix until well combined. 

Add the liquid mixture to the dry ingredients and stir until a sticky dough forms. 

Add the blueberries and fold until well combined. 

Pour the dough into the lined tin and pop into the oven for 60 minutes, checking regularly, until golden brown and a metal pick comes out clean. 

Removed from oven and place on a wire wrack until cool. 

 

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Mary Berry Carrot Cake Recipe

Hello my lovelies!

Lately I’ve been loving making it with this recipe I came across online. Thank you yet again Mary Berry!! ❤ I find it very quick and easy to make, and there’s always a part of me that feels that bit less guilty knowing theres some veg in it, haha!

This has quickly become my staple carrot cake recipe, and it never fails to turn out perfectly each time.

Here is what you’ll need…

  • 250 ml sunflower oil
  • 4 large eggs
  • 225 g light muscovado sugar
  • 200 g carrots (coarsely grated)
  • 300 g self-raising flour
  • 2 tsp baking powder
  • 1 tsp mixed spice
  • 1 tsp ground ginger
  • 75 g walnuts (chopped) 

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And for the best part, that scrummy cream cheese frosting…

  • 50 g butter, at room temperature
  • 25 g icing sugar
  • 250 g full-fat cream cheese (Do not use low fat cream cheese, this will melt off the cake! I’ve learnt this from personal experience!) 

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Preheat the oven to 180°c. Mix together the oil, eggs and sugar until it has thickened. Add the carrot, followed by the flour, baking powder mixture, spice and chopped walnuts and mix well until it is all combined.

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I used to have a nightmare with cakes coming out in bits from sticking to the tin! Now I’ve learned and I always line a cake tin with baking paper. To do this I use a pencil to trace round the bottom of the tin and cut it out so it fits perfectly. I then grease the tin with margarine or butter and place the paper inside. It’s fail proof!

Place the batter into the tin and place into the oven to bake for about 35-40 minutes until it is golden brown and a thin knife of metal stick comes out clean.

Remove it from the oven and leave it to cool before removing it carefully from the tin and then leaving it for another few minutes to cool some more.

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For the frosting I just blend together all three ingredients. If you want it to be a bit thicker, then add a few teaspoons of icing sugar. I then spread a generous layer of frosting on top of the cake.

You can add a finishing touch by decorating your masterpiece with a few whole walnuts or if you’re feeling creative you can make marzipan carrots (or just buy some from the shops…!)

(I forgot to take a photo after I frosted the cake, so I managed to take a snap of a few slices cut up, sorry!!) Hope you enjoy! X

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Ultimate Chocolate Cake

You might think I’m a bit of a chocoholic- and I’m not going to deny it- as so far the only recipes I’ve posted on my blog have been cocoa filled. But who can blame me? Chocolate is the best thing ever, but I do promise I’ll begin to share a wider variety of recipes!

I just had to write about this recipe I stumbled across years ago, I made some minor changes to it as I found it a bit bitter at first, but every time I make it, the cake turns out perfectly! I find that adding coffee to the batter really brings out the cocoa and intensifies the taste of the sponge, so please don’t be put off if you aren’t a coffee lover.

You can make a full cake with this recipe, or evenly divide the mix into muffin cases if you fancy. The choice is yours!

As for decorating- you can go simple with a nice frosting or glaze, I’d recommend a nice lemon icing. Or you can go all out with it.

So, here’s the recipe: 

Pre-heat oven to 180 °c.

Line and grease baking tins or place cases in a baking tray.

In one bowl, combine the dry ingredients.

In a separate jug or bowl, place the dark chocolate and then pour the hot coffee on top, stir until the chocolate has melted fully, then add in the cocoa powder. Mix until it is a smooth paste, and then slowly add in the milk and vegetable oil. Once this mixture is cooled, gently beat in the eggs and then add in the vanilla extract.

Combine the dry and liquid mixes together until smooth.

Pour the batter into baking tins or cases.

Bake for around 30 mins- keeping a close eye on it!

To check if the cake is ready, insert a metal skewer or ‘cake tester’, and if it comes out clean, it’s ready.

Ingredients: 

2 cups plain flour

1 tsp salt

2 tsp baking soda

3/4 cup cocoa powder (unsweetened)

Half a medium size bar of dark chocolate

2 cups caster sugar

3/4 cup vegetable oil

1 cup hot coffee

1 cup milk

2 eggs (large)

1 tsp vanilla extract

 

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Triple Chocolate Cookies

I’ve always struggled with cookies.. Can never get them perfect or ‘right’ twice! This recipe is different. I’ve tried and tested it out numerous times and I can say they’ve been identical. Using this recipe I managed to make 15 medium size cookies.

Ingredients:

1 cup butter
1 cup sugar
1/4 soft brown sugar
1 egg
1 cup self-raising flour
1tsp baking powder
1tsp sodium bicarbonate (baking soda)
1/2 cup cocoa powder
1tbs milk (only if you find mixture too dry!)

100g white chocolate (I used milky bar)

100g dark chocolate (I used Lindt 70% dark chocolate)

Method:

Pre-heat oven to 200 degrees C.
Cream together butter and sugar
Mix in egg
Add all dry ingredients

Chill the dough in the fridge for at least 10 minutes. 

Spoon the dough onto lined baking trays- ensuring they are evenly spread out. 

Bake for 10-12 minutes.. Keeping an eye on them!
Allow to cool on a metal wire rack.

Enjoy! x

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