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Super Simple Banana Bread

My workplace has a “health and wellness” program, that includes providing the staff with a box of fruit each week (to encourage us to eat healthily and not rely on the coffee van for cakes, muffins and sweets).  Inevitably, there is some fruit left at the end of each week, especially now that we have a lot less staff to eat it all.  So, I have been taking the leftovers home and making various baked goods with it.  I can’t stand the waste otherwise.  It might as well get eaten and not just thrown in the bin, right?

This week I had a few bananas that were overripe and needed using, so I made banana bread for my brother to take to his workplace for morning tea.  From one workplace to another – I don’t care who eats it, as long as someone does!

Here is my very easy-to-make, simple banana bread recipe.  It takes no time at all to whip up and is very flavourful, even if you only have a couple of small bananas to put in to it.  It slices nicely and is equally good served at room temperature, or toasted up and spread with a little butter.  Keeps well and can be frozen.

Super Simple Banana Bread

2-3 overripe bananas, mashed
1/2 cup soft brown sugar
1 tsp vanilla essence
1/3 cup melted butter or margarine
1 1/2 cups self-raising flour, sifted
Pinch of salt
1 egg, beaten lightly

In a large mixing bowl, combine the mashed banana, sugar, vanilla essence and melted butter.  Add the beaten egg and mix well.  Add the sifted flour and salt.  Stir until combined.  The mixture will be quite thick.

Put the batter in a loaf tin, lined with baking paper (or sprayed with non-stick spray, depending on the non-stick-ness of your tin!) and bake at 180 C for approx 30-50 minutes.
(NB : I have found that this cake takes very different amounts of time to bake depending on the amount of banana in it and whether or not you have a decent oven!
Check it after 30 mins, but be prepared that it may take longer).

Have a look every now and then to make sure it is not burning – it has a fairly high sugar content – cake is ready when it is just firm to the touch.  Allow to cool slightly in tin and turn out onto a rack.  Serve sliced, warm, with butter if you like.

That’s it – told you it was simple 🙂  It’s kind of a no-fail recipe and a good one to have in your arsenal of “what can I bake for afternoon tea/unannounced guests/school bake sale?” ideas.  Everybody likes banana bread, right?

Thanks for stopping by x

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Salted Butterscotch Cookies

Tonight, I was craving cookies.  This is not uncommon for me, which is why I do not keep them in the house.  Otherwise I would be eating them all the time.  But, tonight, I NEEDED a cookie.  Or several cookies.  Ok, a whole batch of cookies.  These little beauties satisfied that need and took no time at all to make.  Even less time to eat.

The secret is to use salted butter – this definitely gives them that extra little edge.  I usually bake with unsalted butter (I have to watch my sodium intake because of my kidneys) but these cookies really need that little savoury kick.  Trust me.  The golden syrup is also essential – don’t leave it out or substitute it with honey or some such nonsense.  It must be golden syrup to get that real butterscotch flavour.  You wouldn’t think that one little tablespoon would make a difference, but it really does.

I think these would make excellent ice cream sandwiches.  Just imagine some peanut butter gelato or a nice scoop of vanilla in between two of these – heaven!

SALTED BUTTERSCOTCH COOKIES

125g salted butter, softened
1 tbs golden syrup
1/2 cup soft brown sugar
1 1/4 cup self-raising flour, sifted

Cream sugar, butter and golden syrup until well combined.  Add sifted flour and mix to form a dough (you might need to mix the final bit of flour through with your hands).

Roll spoonfuls of the mixture into small balls and place onto a baking sheet.  Flatten slightly with a fork.

Bake at 180 c for approx 15 minutes.  Keep an eye on them as they can burn quickly.

Let them cool on a wire rack.

Demolish.

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Salted Butterscotch Cookies

Happy Munching! 🙂

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Strawberry Muffins

We’re having a little lunch at work this week to sort-of-farewell my library volunteer who is taking some time off to manage some family issues for the next couple of months.  She’s the loveliest person ever and always spoils me with home-cooked meals (which make me feel very guilty but not so guilty that I don’t go home and gobble them up, ha ha) and helps me out in the library and basically supports me more than she knows.  I didn’t know what to bring and didn’t have a lot of ingredients in my pantry to make anything very exciting so I did a quick panicked look through my cookbooks to find something I could bake.  I had some strawberries in the fridge that were a bit past it but still fine to eat so I wanted to incorporate them.

I ended up finding this recipe at Food.com and it worked a treat.  I adapted it slightly, but it was so easy and the muffins are very tasty.  I’m not actually a huge muffin fan, but I wolfed down a few of these – purely as a taste-testing exercise, you understand.  They were delicious.  And they’re a one-bowl wonder which is always good.  No butter to beat or anything fiddly or fussy.  A good standby recipe to have when you’ve got people coming over and have nothing to serve them.  This recipe took less than 30 minutes – from making to baking and then eating.  So quick!  This would be a good recipe for kids (and first-time cooks) to have a  go at.  You could substitute any fruit in the recipe so give them a try with raspberries or blueberries, apple or even pineapple.

Strawberry Muffins

Ingredients

1 2/3 cup strawberries, chopped
2 eggs
2/3 cup caster sugar
1/3 cup vegetable oil (I used sunflower)
1 1/2 cup plain flour
2 tbs milk
1/2 teaspoon bicarb soda
1/2 teaspoon ground cinnamon
pinch salt

Method

  1. Heat oven to 180 c
  2. Put a paper baking cup in each of 12 regular-size muffin cups, or grease just the bottoms of 12 muffin cups.
  3. Slightly smash strawberries in large bowl, using fork.
  4. Stir in sugar, oil and eggs and milk until mixed.
  5. Stir in other ingredients just until moistened.
  6. Spoon batter into muffin cups.
  7. Bake 15 to 18 minutes or until light golden brown or toothpick poked in center comes out clean.
  8. Sprinkle with a little bit of sugar, if desired
  9. Cool 5 minutes.
  10. Makes 12 muffins.

Enjoy! (Best eaten the day you make them)

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