Let's Go Bananas

Fresh from the oven!

Ever since Ocado started putting bananas on two for one there have been an abundance of them in the house. Which is a perfect excuse for me to get my bake on and make lots of banana based goodies. 

So far there has been my banana and chocolate cake and an (unsuccessful) upside down banana cake. 

But my latest creation has to be by far the best (according to family and friends that is).

I am a great lover of sticky toffee pudding, and it is without fail my go to pub pudding. So when I read about this banana sticky toffee hybrid cake I couldn't help myself. 

Served warm with vanilla ice cream, or cold with a cup of tea, this sticky banana and maple syrup cake will no doubt go down a storm.

Recipe - 

100g softened butter
200g dark brown sugar 
4 eggs
200g self raising flour
100g ground almonds
1tsp bicarbonate of soda
1 tsp vanilla extract (not essence!!) 
2 very ripe bananas (mashed)
200g greek yogurt (I used total 0%)
160 ml maple syrup

Step One - Butter and line a square tin (21cm) with baking parchment (it makes it easier to remove the sticky bottom).

Step Two - Cream together the softened butter and sugar with a wooden spoon until combined and any lumps have gone.

Step Three - Add the flour, almonds, bicarbonate of soda and eggs (add one egg at a time to avoid lumps) to the butter and sugar. 

Step Four - When the mixture is fully combined fold in the bananas, extract and yoghurt until its light in texture.

Step Five - Pour half the maple syrup into the bottom of the tin. Keep an eye out for any leaks, I would avoid using a springform tin as maple syrup will go everywhere! Once there is an even layer of maple pour the cake mix into the tin (gently so that some of the syrup remains at the bottom).

Step Six - Bake for approx 1 hour (but check after 45 minutes as ovens can vary) at 140c (fan assisted). 

Step Seven - When the cake springs back to the touch and a skewer comes out clean take out of the oven and leave to cool in the tin for around ten minutes. After this time use a skewer to pierce holes in the cake. Then pour the rest of the maple syrup evenly over the top of the sponge. 

Step Eight - Remove from the tin and tuck in!

Chocolate and Banana Bread

Fresh out of the oven and ready to be eaten!

Today I watched the highly animated Gino D'Acampo in his midday show Let's do Lunch with Gino and Mel (I know, I know). Anyway as I watched the flamboyant Italian chef strut his stuff this cake did catch my eye.

The chocolate banana bread has a savoury twist to it, using salted butter and a pinch of pepper. 

Delicious with a  cold glass of milk as seen on the show, or as a breakfast meal with a healthy spread of nutella. 

I shall be doing the latter as, foolishly I decided to bake this cake on a fast day (yes I am like the rest of the world on the 5:2 diet) and the smell wafting from the oven is driving me insane!!!

Close up of that banana-ey chcocolat-ey goodness

Here's the link to the recipe from the show and Happy Baking.

http://www.itv.com/letsdolunch/recipes/chocolate-banana-bread/

Quick and Easy Frozen Yoghurt

Homemade Frozen Yoghurt with Blueberries and Strawberries.

On hot days like this in London I always go for a Frozen Yoghurt. Just as cooling as normal ice cream but with much less fat it is a much healthier option. 

However at some of the top frozen yoghurt joints in London such as Pinkberry and Snog, a standard Fro Yo with 2 toppings can set you back up to four pounds. Not to mention the trek into central London (not desirable on a hot day such as today).

So I had a quick experiment and devised this simple and cheap recipe so that all can enjoy some refreshing Fro Yo in the comfort of your own home! 

Natural Frozen Yoghurt Recipe. 

720g of Zero Fat Greek Yoghurt (I used Total 0% but any will do)
125g of sugar 

Step One - Place the mixture in a container and freeze. However if you're in possession of an ice cream maker use this instead - it produces much better and quicker results. 

Step Two - Once frozen but still quite creamy (the consistency is lighter than ice cream) place in a small bowl or ramekin with lots of berries (as shown above) and ENJOY!