THE best Banana Loaf Recipe!

Yes I am aware that’s puffery but I have tried banana loaf/bread in lots of places and this one rocks it big time, it’s an oldie & a goodie and that’s why I think it’s so good, the old recipes are tried and true. Made by all the wonderful home cooks our world is made up of!

This recipe comes from a book of Mum’s which I think she got either from her mum (my Grandma) or from their local church, it’s the Hamilton Lutheran Women’s association and I hope you enjoy it as much as we do.

This recipe will make 2 loaves.

You will need:

125g butter

2 cups of sugar

4 eggs

3 cups of plain flour

6 bananas, mashed

3 1/2 tsp bicarb soda

Grease & line 2 loaf tins and preheat your oven to 180 degrees celsius. Cream the butter and sugar until light and fluffy, add the eggs beating after each addition and then add the bananas & flour, mix well until combined and divide between the two tins. Bake for 1 hour or until golden and cooked.

This is wonderful served cold and buttered. I have never toasted it, but I love to hear how it goes if you do.

Aunty Amy’s Apricot Loaf

I recently made a banana loaf and took a photo of it and posted it on Facebook, a very dear family friend who I have known all my life asked me about my Mum’s apricot loaf recipe, so  with a bit of investigating this was forwarded to me from Mum, Aunty Amy is my Grandmother’s cousin & Grandma is 93 this year so this is a classic, well tried recipe and I have to say that initially I was a bit disappointed – the next day how ever, this loaf ROCKED!! So much so, that it didn’t last too long at all!

We were over at Mum & Dad’s on Anzac Day and we were going to make banana loaf, but thought we’d give this a go, apparently this recipe is old – slow combustion oven old – it was all in imperial measurements and we think that the temperature & cooking times were possibly for a slow combustion oven as it said to cook in a moderate oven for 2 hours – it only took an hour to cook in a fan forced oven at 150°C. For me now a moderate oven is about 180°C and I think it would have cooked it too quickly at that temp, obviously you know your oven so play it by ear and see how you go.

The consistency is quite runny once you add the fruit/juice mix and becomes quite sloppy – don’t lose heart, that’s exactly what is supposed to happen. I think if you decided to bake it as a cake then it may need a little longer, but really I do think it works best as a loaf, but that’s just me.

Now it turns out we found another Apricot loaf recipe so I am going to trial that too and post it over the next few days/week. For this recipe however you will need:

3 cups SR Flour

250g or ½ lb butter

2 eggs

1 cup milk

460g or 1 lb raisins

2 tsp treacle or golden syrup

60g or 2-3oz Almonds – chopped

180g or 6oz dried apricots

1 cup raw sugar

Zest  of 2 oranges

1 tsp salt

2 tsp cinnamon

2 heaped Tbsp coffee

1 cup orange juice

Method.

Cream butter and sugar, add eggs, coffee & cinnamon, in the meantime boil the raisins and apricots in orange juice for about 5 mins and allow to cool slightly. Add the flour to the butter mix and mix gently, slowly add the milk and when it’s all combined add the apricot mix.

I divided the mix between two greased and lined loaf tins & baked at 150°C for an hour. When you take it out of the oven, let it sit for 5 or so minutes before you remove and allow to cool completely on a wire rack.

Chocolate Cake

Image

So tomorrow is our son Zachie’s 4th birthday, we had a party for him today at Hays Paddock, a fantastic park in Kew East, there is an enclosed section which has an adventure playground and loads of room to run around, there are a couple of ovals as well just to make sure there is enough space for just about everyone!

It’s autumn here in Melbourne and we had a glorious day of sunshine & cool breezes without a cloud in the sky. I saw a cake similar to the design I made and always thought it’d be great for our boy who loves everything to do with trucks and construction.

You will need

250g Butter

400g Sugar

250g Self Raising Flour

50g Cocoa

1 tsp Vanilla

200ml Milk

4 Eggs

Pre heat your oven to 170 degrees Celsius.

Cream the butter & sugar until it’s light and fluffy, add the eggs one by one beating well in between. Sift the flour & cocoa and add to the mix, while slowly beating pour in the milk, mix well for about a minute and ensure it’s all combined.

Grease & line a 26 cm spring form or round tin, pour the batter into prepared tin and bake at 170 degrees Celsius for approx 40 mins or until a skewer comes out clean.  Allow to stand in the tin for 5 mins or so and then remove and allow to cool completely.

You could leave it at that, but I made some chocolate butter icing, for which you’ll need 250g butter softened, 3 cups pure icing sugar and a tablespoon of cocoa, make sure you sift the icing sugar to remove all the lumps and add to the butter after you have creamed it and it’s light and fluffy, also add the cocoa.

I used violet crumbles & small snickers bars as the rocks, violet crumble is chocolate covered honeycomb.

Enjoy & happy happy birthday my darling boy – I love you right up to the moon and back and up again and back! xxx Mumma

Passionfruit Cake

Delicious? Yes it is and oh so easy to make.. Light, fluffy and something you could easily whip up in no time… I promise!

You will need:

250g Butter

400g Sugar

1tsp Vanilla extract

2 large ripe passionfruit (the Pulp only)

4 eggs

300g Self Raising Flour

200ml Milk

What to do:

Pre heat your oven to 170 degrees celsius or 320 farenheit. Grease & line the base of a spring form tin, measuring 26cm.

Cream the butter, sugar & vanilla until it’s light & fluffy and the sugar is dissolved. Add the eggs one at a time and beat after each addition. Add the passionfruit pulp, mix and then slowly add the milk beating on a very low speed, then spoon in the sifted flour, mix well, but not too much, say for a minute or so. Pour into the prepared tin and bake for approx 40 mins.

Would go beautifully with some passionfruit icing as well and whipped cream on the side, but hubby isn’t a fan of icing so I went with icing sugar (powdered sugar).

Enjoy! xx