It feels like forever since I last blogged! But I found a gorgeous recipe by none other than the Queen of baking; Mary Berry! I’ve just made this for my boyfriend and housemates using gluten free flour and coconut oil instead of sunflower oil! Taken from her book ‘Foolproof Cooking’
125ml sunflower oil
200g caster sugar
1 tsp vanilla extract
175g plain flour
1 tsp bicarbonate of soda
Half tsp ground cinnamon
2 eggs beaten
3 small ripe bananas, peeled and mashed
- You will need a 900g loaf tin. Preheat the oven to 180 degrees, then grease the tin with oil and line the base with a strip of baking paper.
- Place all the ingredients in a large bowl and whisk together for 1 minute. Spoon into the prepared tin and level the top.
- Bake in the oven for about an hour until lightly golden brown on top, springy to the touch and coming away from the sides of the tin.
- Cool in the tin for 10 minutes, then remove and leave to cool on a wire rack. Cut into slices and serve plain or with butter.
Image source: http://i1.coventrytelegraph.net/incoming/article8729097.ece/ALTERNATES/s615b/banana-bread5.jpg
On Saturday morning I made this recipe by Jamie Oliver and I thought that I needed to share it with you all! I could not find a website link so I have typed it out and the book it is from is called ‘Everyday Superfood’
They are yummy and make breakfast even more interesting!
320g blueberries or raspberries
1 ripe banana
170ml semi-skimmed milk
1 large egg
250g wholemeal self-raising flour
4 tablespoons natural yoghurt
30g mixed unsalted chopped nuts, such as walnuts, pecans and hazelnuts
Blitz half the berries, the peeled banana, milk, egg and flour in a blender to make a smoothie pancake batter. Tip into a bowl and fold in the remaining berries. Place a large non-stick frying pan on a medium-high heat. Once hot, put your batter into the pan to make large pancakes or little ones, whichever you fancy. Either way cook for a couple of minutes on each side, or until crisp or golden. Sometimes I flip them for an additional 30 seconds on each brown side to ensure they get super-crispy. Serve as and when they’re ready, while you get on with more.
To serve, I like to slice my pancakes in half so you can see all that lovely fruit. Top with a dollop of yoghurt, a sprinkling of cinnamon and scattering of toasted nuts, then finish with a little drizzle of honey.
Side note: once you’ve made the pancake batter, you can cook it right away or pop it into the fridge to keep for up to 3 days, to use each morning. Takes 20 minutes to cook.
2.2g sat fat