Biscoff & Banana Cake with Caramel Drizzle

Biscoff & Banana Cake with Caramel Drizzle

I think I severely underestimated how much time moving into a new house takes up even after you move. I’ve been so busy recently doing very grown up things like going to the tip on Saturdays, spending scary amounts of money on furniture and attempting to pick paint colours. I had some bananas that were slowly going brown in the fruit bowl and I decided that it was the perfect excuse to fit in some baking. My boyfriend is obsessed with Lotus biscoff spread and he loves it on sandwiches with banana. He’s been working so hard recently that I wanted to combine those flavours into a cake for him to enjoy and this is what I created!

To make the sponge I started by mixing together 360g butter, 150g golden caster sugar and 150g light brown sugar.

I then added 3 eggs and 1 1/2 tsp vanilla extract and whisked in, then I mixed in 4 mashed up bananas. Finally I folded in 450g self raising flour and 1 1/2 tsp baking powder.

I seperated the batter into three 8″ sandwich tins, and baked on 160C for 25 minutes. I left them to cool completely.

For the biscoff buttercream I started by mixing together 300g butter with 600g icing sugar. I then added 540g Lotus biscoff spread and 6 tbsp double cream and mixed it well until smooth.

I put the first sponge on my turntable to start decorating, I spread on a layer of buttercream and smoothed it over.

Then I sprinkled on some crushed Lotus biscuits for extra crunch between the layers, I then did the same for the next layer and then topped it with the final sponge.

I covered the whole cake in a layer of the buttercream, then put it in the fridge for 30 minutes.

I took it out of the fridge and smoothed on a final layer of the buttercream, I used a palette knife to make it as smooth as I could all over. I refrigerated it again for 30 mins.

I was going to make my own caramel, but I had a bit of a disaster as I burnt the sugar. My new house has gas hobs rather than the electric hobs I’ve been used to for the past 5 or 6 years living in flats, so I’m still getting used to how hot they can get so fast! Luckily I had some Carnation caramel in the cupboard. I tipped about half the jar into a bowl and stirred it to smooth it out. I added 1 tsp salt to give it a salty kick, then put it in a piping bag.

This the first time I’ve made a ‘drip’ cake so I carefully piped blobs of the caramel on the edge of the cake, I was quite stingy with the amount as I knew it would carry on dripping more than I would realise. I then covered the whole top of the cake with a thin layer of the caramel. I put it back in the fridge for 15 minutes to firm up the caramel.

I put the rest of the biscoff buttercream in a piping bag and piped rosettes around the edge using my Wilton Number 6B Open Star tip. I then crushed up some more Lotus biscuits and filled the middle of the cake with crumbs. Finally I chopped some pieces of dairy fudge in half and placed them neatly on top of the buttercream.

And the cake was done! I was pretty pleased with my first ‘drip’ effect cake, as I think it does give a really professional finish. You just have to be as stingy as possible with the amount of caramel, so it doesn’t flood the cake. The cake was a huge hit at work, I had some lovely comments from my happy colleagues on both it’s looks and taste. The banana cake was super moist and full of banana flavour, the crunch between the layers gave the cake some added texture, and the buttercream was pure biscoff heaven!

     

I’m linking this recipe up with Cook Blog Share hosted this month by Hijacked By Twins, with The No Waste Food Challenge hosted by Elizabeth’s Kitchen Diary as I was making use of 4 ripe bananas languishing in the fruit bowl, and the fudge pieces were also left over from a previous cake decorating session, with Recipe Of The Week hosted by A Mummy Too, with the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivation, and with Dessert Island Dish hosted by Good Egg Foodie.

Print

Biscoff & Banana Cake with Caramel Drizzle

Ingredients

  • 660 g Baking spread
  • 150 g Golden caster sugar
  • 150 g Light brown sugar
  • 3 Eggs
  • 1 1/2 tsp Vanilla extract
  • 4 Ripe bananas mashed
  • 450g Self raising flour
  • 1 1/2 tsp Baking powder
  • 600 g Icing sugar
  • 540 g Lotus biscoff spread
  • 6 tbsp Double cream
  • 10 Lotus biscuits crushed
  • 175 g Carnation caramel
  • 1 tsp Salt
  • 4 pieces of Dairy fudge

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4, and grease and line three 8" sandwich tins

  2. To make the sponge mix together 360g of the butter, the golden caster sugar and the light brown sugar

  3. Add the eggs, one at a time and mixing between each addition, then add the vanilla extract and whisked it in

  4. Mix in the bananas, then fold in the self raising flour and baking powder

  5. Separate the batter into the tins, and bake for 25 minutes or until a thin skewer inserted in the centre comes out clean. Turn out onto cooling racks and leave to cool completely

  6. For the biscoff buttercream mix together 300g of the butter with the icing sugar. Then added the Lotus biscoff spread and double cream and mix it well until smooth

  7. To decorate, put the first sponge on a turntable and spread on a layer of buttercream and smoothed it over

  8. Sprinkle some crushed Lotus biscuits over the buttercream layer, then add the second sponge and do the same, then top it with the final sponge

  9. Cover the whole cake in a layer of the buttercream, using a palette knife to smooth it out, put it in the fridge for 30 minutes

  10. Remove from the fridge and smooth on a final layer of the buttercream, again using a palette knife to make it smooth all over. Refridgerated again for 30 mins

  11. Tip the Carnation caramel into a bowl and stir it to smooth it out. Add 1 tsp salt and put it in a piping bag

  12. Carefully pipe blobs of the caramel around the edge of the cake so it drips down the sides, use less than you think as it will drip more than you expect and you can always add more. Then cover the whole top of the cake with a thin layer of the caramel and put it back in the fridge for 15 minutes

  13. Put the rest of the biscoff buttercream in a piping bag and pipe rosettes around the edge using a Wilton Number 6B Open Star tip

  14. Tip the remaining crushed Lotus biscuits into the middle of the cakeFinally, chop the dairy fudge in half and place them neatly on top of the buttercream

 
Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInShare on YummlyEmail this to someonePrint this pageShare on StumbleUponShare on RedditShare on Tumblr

Pancakes with Caramelised Bananas & Homemade Nutella

Pancakes with Caramelised Bananas & Homemade Nutella

It’s nearly pancake day and I’ve really been enjoying testing out new pancake recipe ideas in preparation, if you haven’t already, check out my Oreo Pancakes with Raspberries & Creme Fraiche recipe from last week. Nutella is amazing stuff, but it has been getting a bad rep recently due to the high sugar levels and the fact it contains palm oil. I can’t say I’ll never eat it again, but it’s certainly made me more aware of what’s in it. I was so impressed with how good this homemade version tasted! I’ll definitely make it again, and it tasted great with these pancakes!

I started by making the nutella style sauce. The amount makes enough  for two servings, so feel free to double or triple it depending on how many people you’re cooking pancakes for. In my NutriBullet I blitzed together 50g hazelnuts, 2 tbsp maple syrup, 3 tbsp almond milk and 1 tbsp cocoa powder until smooth.

To caramelise the bananas I put 75g caster sugar in a frying pan and when it started to melt I added 2 sliced up bananas. When the caramel went golden, I flipped the slices over to cover both sides in the caramel, then turned off the heat while I made the pancakes.

For the pancake batter I whisked together 50g wholemeal plain flour, 235g plain flour, 2 eggs and 570ml almond milk using my Joseph Joseph Whiskle, which is a 2 in 1 whisk with a bowl scraper attached.

I heated up a frying pan on a medium heat and put a little butter in to grease it, then added the batter using a ladle to measure it out. I cooked on both sides until golden brown.

To serve the pancakes I folded them in half, added some of the caramelised bananas and dollops of the Nutella style sauce, then a big blob of creme fraiche (I used a half fat version) in the middle and then sprinkled over some chopped toasted hazelnuts to finish.

I’d never had caramelised bananas before and they were absolutely delicious! Mixed with the sweet chocolate sauce, crunchy hazelnuts and creamy creme fraiche they were the perfect topping for these pancakes. We had this for breakfast on a weekend and it was quick and easy to make, with such a satisfying result!

NB. I was sent both the NutriBullet and the Joseph Joseph Whiskle for free, all opinions are my own.

        

I’m linking this up with Cook Blog Share hosted this week by Hijacked By Twins, with the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivation, and with Simple & In Season hosted by Feeding Boys, as it’s pancake season! (That counts, right?!)

Print

Pancakes with Caramelised Bananas & Homemade Nutella

Ingredients

  • 50 g Whole hazelnuts
  • 2 tbsp Maple syrup
  • 3 tbsp Almond milk
  • 570 ml Almond milk
  • 1 tbsp Cocoa powder
  • 75 g Caster sugar
  • 2 Bananas , sliced
  • 235 g Plain flour
  • 50 g Wholemeal plain flour
  • 2 Eggs
  • A handful of Chopped toasted hazelnuts
  • 150 ml Creme Fraiche
  • Vegetable oil for greasing

Instructions

  1. For the Nutella style sauce, in a NutriBullet blitz together the whole hazelnuts, maple syrup, 3 tbsp of almond milk and cocoa powder until smooth

  2. To caramelise the bananas put the caster sugar in a frying pan and put on a medium heat, when it starts to melt add the sliced up bananas. When the caramel goes golden, flip the slices over to cover both sides in the caramel, then turn off the heat while you make the pancakes

  3. For the pancake batter whisk together the wholemeal plain flour, plain flour, eggs and 570ml of the almond milk

  4. Heat up a frying pan on a medium heat and put a little butter or oil in to grease it, then add the pancake batter using a ladle to measure it out. Cook each pancake on both sides until golden brown

  5. Let the pancakes cook for around 5 minutes on each side until golden

  6. Serve the pancakes folded them in half, and top with the caramelised bananas, dollops of the Nutella style sauce, creme fraiche and a sprinkling of the chopped toasted hazelnuts

Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInShare on YummlyEmail this to someonePrint this pageShare on StumbleUponShare on RedditShare on Tumblr

Banana & Coconut No Churn Ice Cream

Banana & Coconut No Churn Ice Cream
 Delicious magazine is the last of three magazine subscriptions I’ve received from Magazine.co.uk. It’s packed full of a huge variety of recipes, from cheese toasties to fish pie, and rhubarb tarts to curries. I really was drooling when flicking through it! I think I am becoming a bit of a foodie magazine addict. I absolutely love it when they arrive and I’ve made so many recipes, both sweet and savoury, out the magazines I’ve received so far (the other two I have subscriptions for are Olive and Veggie).

I chose to make this banana ice cream as the weather has been warm and sunny recently, so I thought it would be the perfect refresher. It’s also a bit healthier than regular ice cream which is full of double cream, sugar and egg yolks. This ice cream is simply made with bananas, coconut, some condensed milk and Lotus biscuits. It’s so easy to make, and you knock up a batch of this in no time, freeze it overnight, and the next day you’ll have a tasty treat waiting for you. It’s great for kids, and the caramel sauce adds extra indulgence for grown ups too!

To make the ice cream I mixed 4 mashed up ripe bananas, 400ml coconut milk, 160ml coconut cream and a 397g condensed milk with an electric hand mixer until frothy.

I then broke up 150g Lotus biscuits (or you could also use gingernuts if you can’t find them) and stirred them into the banana mixture.

I poured the mixture into a 3 litre tub and put it in the freezer. I left it in there overnight to set.

For the brandy caramel sauce, I put 225g light brown sugar, 50ml brandy, 100g butter and 250ml double cream into a pan. I heated it gently until it all melted together, then I brought it to a simmer and let it bubble for 10 minutes, stirring all the time. I put it into a jug for easy pouring. The sauce thickened up a lot when I left overnight in the fridge, but you can warm it up again and make it more runny by heating it gently in a pan.

The next day I scooped out some ice cream, drizzled on some sauce, and added a sprinkle of toasted coconut flakes. The ice cream looked amazing with the biscuit pieces running through it! Despite no added sugar, the ice cream is as sweet as you’d expect from regular ice cream and the banana and coconut flavours come through strongly. The brandy caramel sauce is to die for – just give me a bowl of that and a spoon! I loved the extra crunch of the toasted coconut flakes on top too, definitely a must for the true package.

I’m entering this recipe into Simple and in Season hosted by Feeding Boys, as it’s certainly the season for ice cream!

And into Tasty Tuesdays hosted by Honest Mum.


Print

Banana & Coconut No Churn Ice Cream

Ingredients

  • 4 Bananas mashed
  • 400 ml Coconut milk
  • 160 ml Coconut cream
  • 397 g Condensed milk
  • 150 g Lotus biscuits
  • 225 g Light brown sugar
  • 50 ml Brandy
  • 100 g Butter
  • 250 ml Double cream
  • A handful of Toasted coconut flakes

Instructions

  1. To make the ice cream mix the bananas, coconut milk, coconut cream and condensed milk with an electric hand mixer until frothy
  2. Break up Lotus biscuits (or you could also use gingernuts if you can't find them) and stir them into the banana mixture
  3. Pour the mixture into a 3 litre tub and put it in the freezer overnight or for at least 4 hours
  4. For the brandy caramel sauce, put the light brown sugar, brandy, butter and double cream into a pan. Heat it gently until it all melts together, then bring it to a simmer and let it bubble for 10 minutes, stirring all the time. Put it into a jug for easy pouring. The sauce will thicken up a lot when left in the fridge, but you can warm it up again and make it more runny by heating it gently in a pan
  5. Scoop the ice cream into a bowl, drizzle over the sauce and sprinkle some toasted coconut flakes on top to serve

Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInShare on YummlyEmail this to someonePrint this pageShare on StumbleUponShare on RedditShare on Tumblr

Things to do with… Ripe Bananas

Things to do with… Ripe Bananas

It happens a lot, you buy a bunch of bananas with all the best intentions, but the days go by and you end up with a few stragglers that have turned into ripe bananas covered in brown spots. Some people love eating bananas when they get like this, I’m not one of those people so I need some go to recipes to use up my ripe bananas. I’ve gathered together some recipes I’ve tried and enjoyed, as well as some from around the web, that will help you to use up your ripe bananas.

Spiced Banana, Choc Chip & Bourbon Loaf – Uses 2 medium bananas
This delicious banana bread is spiced up with cinnamon, ginger, bourbon and tasty chocolate chips.

Biscoff & Banana Cake with Caramel Drizzle – Uses 4 medium bananas
A delicious three layer banana sponge, covered in biscoff buttercream and drizzled in caramel sauce.

Banana & Coconut No Churn Ice Cream – Uses 4 bananas
A delicious ice cream made with bananas, coconut milk and Lotus biscuits.

Banoffee Cupcakes – Uses 2 medium bananas
Delicious banana muffins filled with caramel sauce and topped with whipped cream – they’ll disappear fast!

Banana & Cranberry Breakfast Muffins – Uses 2 medium bananas
A fab on the go breakfast option, you can make a batch and freeze them, just remove the night before and grab on your way out of the door.

Banana Syrup Cake with Nutella Buttercream – Uses 2 large bananas
A syrup drenched banana cake covered in chocolatey Nutella buttercream.

Other ideas from around the web:

Cream Cheese-Filled Banana Bread – Uses 2 bananas
I’ve made this a couple of times and topped it with a cinnamon infused icing. It’s extremely delicious and moist!

Maple Sweetened Bananas Muffins – Uses 3 bananas
I’ve also made these muffins, I added sultanas to the recipe. They are very tasty and have a texture similar to banana bread. It’s also refined sugar free and uses coconut oil as a healthier fat instead of butter.

Choc Chip Banana Bread Fondant Fancies – Uses 3 bananas
Bananas and chocolate are perfect partners in this fun twist on traditional fondant fancies!

Banoffee Cheesecake with Salted Caramel (Gluten Free) – Uses 4 bananas
A decadent treat sure to make your mouth water, this cheesecake is banoffee heaven with salted caramel to boot.

Bananas In The Hole – Uses 3 bananas
This fruity twist on toad in the hole features bananas instead of sausages, and a chocolate custard. Hello dessert!

Banana Nut Protein Smoothie – Uses 1 banana
Bananas are fantastic for smoothies as they make them really creamy, this smoothie is perfect for after a workout.

Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInShare on YummlyEmail this to someonePrint this pageShare on StumbleUponShare on RedditShare on Tumblr

Banana & Cranberry Breakfast Muffins

As you may expect from a person who’s hobby is baking delicious cakes and other tasty treats, my waistline has been expanding recently. So it’s time to sort it out! No more muffin top for me, instead I will be enjoying these Banana & Cranberry Muffins for my breakfasts as part of my healthy eating plan. They contain fruit, oats, wholemeal flour and milk. They don’t contain butter, yay! If you don’t like cranberries, or want a few varieties of these muffins, you can add berries, raisins, orange or lemon zest, and if you fancy a treat, chocolate chips.

I started by measuring out 125g plain flour, 75g wholemeal plan flour, 200g oats, 75g light brown sugar, 1 tbsp baking powder and 1 tsp cinnamon in a large bowl. I stirred it together until fully combined.

In a separate bowl I whisked together 250ml almond milk, 3 tbsp sunflower oil, 2 mashed bananas and 2 egg yolks (keep hold of the whites!). I decided to use unsweetened almond milk because it’s lower in calories and has more health benefits. But you can use any kind of milk you prefer.

I made a well in the dry ingredients and poured in the wet ingredients and stirred until mixed.

In my food mixer I whisked up the egg whites from the 2 eggs until soft peaks formed.

I folded in the egg whites to the batter along with 100g dried cranberries (which can be substituted for berries, other dried fruit etc. as desired).

I put the batter into some tulip muffin cases that I’ve had in my baking box for a while, but you can use regular muffin cases. I then added some extra dried cranberry on top and also sprinkled on some extra oats.

I baked on 200C/400F/Gas Mark 6 for 25 minutes until golden. You can keep these for 5 days in an airtight container, or freeze them and defrost the night before. A batch makes 12 muffins, which is almost 2 and a half weeks worth of grab and go breakfasts! I had one this morning and it was filling, tasty and best of all not overly sweet which is not what you want first thing in the morning.

As these muffins are free from butter I am entering them into myself and Cakeyboi‘s monthly baking challenge, Treat Petite. This month’s theme is ‘Free From’.

Banana & Cranberry Breakfast Muffins
 
 
Ingredients
  • 125g Plain flour
  • 75g Wholemeal plain flour
  • 200g + a handful Oats
  • 75g Light brown sugar
  • 1 tbsp Baking Powder
  • 1 tsp Cinnamon
  • 250ml Almond milk
  • 3 tbsp Sunflower oil
  • 2 Mashed bananas
  • 2 Eggs
  • 100g + a handful Dried cranberries
 
Instructions
Measuring out the plain flour, wholemeal plan flour, 200g of the oats, light brown sugar, baking powder and cinnamon in a large bowl. Stir together until fully combinedIn a separate bowl whisk together the almond milk, sunflower oil, mashed bananas and the yolks from the eggsMake a well in the dry ingredients and pour in the wet ingredients and stir until mixedIn a food mixer whisk up the egg whites from the eggs until soft peaks formFold the egg whites into the batter along with 100g of the dried cranberriesPut the batter into 12 tulip muffin cases, then sprinkle the handful of dried cranberries and handful of oats on topBake on 200C/400F/Gas Mark 6 for 25 minutes until golden
 

Recipe adapted from Good Food.

Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInShare on YummlyEmail this to someonePrint this pageShare on StumbleUponShare on RedditShare on Tumblr

Banana Syrup Cake with Nutella Buttercream

So this delicious moist cake was both a great way to use up some leftovers, and a fantastic way to feed my Nutella addiction! Ever since I made the Nutella Stuffed Cookies I have been wanting to make a Nutella buttercream. I had two going brown bananas lying around – I’m one of those people who will not eat a banana that has any brown marks on it at all! And I knew Nutella and banana go perfectly together after eating many a pancake covered in them both. I added the syrup to make the cake extra moist.

I creamed together 240g butter, 200g light brown sugar and 140g caster sugar. The light brown sugar adds a delicious caramel flavour to the sponge. You could also use light muscovado sugar.

I whisked in 2 eggs and 1 tsp vanilla extract, then added 2 large mashed bananas (or 3 smaller bananas) and mixed in carefully.

Finally I folded in 300g self raising flour and 1 tsp baking powder. I poured the mixture into a lined square baking tray.

I baked on 180C/350F/Gas Mark 4 for about 25 minutes. The cake was starting to brown quite a lot, so I turned the oven down to 150C/300F/Gas Mark 2 and baked for another 20 minutes.

About 5 minutes before the cake came out of the oven, I gently heated 150g golden syrup and 50g butter on a low heat until combined.

I skewered the cake all over to make small holes. I spooned over the syrup mixture while the cake was warm, then left it to soak in.

Making the Nutella buttercream was guess work for me. I added a bit more butter, Nutella and finally cream cheese to get a consistency I was happy with. I ended up using 235g icing sugar, 115g Nutella, 70g butter and 3 heaped tsp cream cheese for the buttercream. Because of the Nutella, it is quite an oily mixture, but damn, it tasted good!

I spread the Nutella buttercream over the cake with a palette knife, and sprinkled roasted chopped hazelnuts over the top. I bought these ready prepared in a packed from the supermarket, as it’s a huge time saver.

 

Wow this cake was moist! It literally melted in my mouth. It’s a decadent explosion of banana, nuts, chocolate and syrup. The flavours all blend together perfectly. As I cut the cake into squares it was quite a messy job with cake going everywhere, safe to say I made short work of any crumbs! Admittedly the addition of golden syrup does push this cake to the high levels of sweetness, I think the cake would be great without it too if your sweet tooth isn’t as strong.

 

I am entering this bake into this month’s Credit Crunch Munch, ran by Helen at Fuss Free Flavours and Camilla at Fab Food 4 All, and this month hosted by Sian at Fishfingers For Tea. I’m submitting this recipe because I used bananas that had gone brown and would have otherwise been thrown away, and all of the ingredients (except the Nutella!) were already in my kitchen.

 
 
 
 
Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInShare on YummlyEmail this to someonePrint this pageShare on StumbleUponShare on RedditShare on Tumblr

Banoffee Cupcakes

Banoffee Cupcakes
Banoffee Pie is one of my favourite desserts so I just had to turn it into cupcakes! These delicious gooey bites include a moist banana sponge, a hidden rich caramel centre, whipped cream piped on top and decorated with a fresh banana slice and chocolate. They are yummy bites of banoffee goodness!
 
 
To make the sponge I started by creaming together 100g butter, 60g caster sugar, 40g light brown sugar and  1 heaped tbsp Lotus Biscoff Spread.
 
 
I then added 2 eggs and 2 mashed up bananas and mixed well.
 
 
Finally I folded in 125g self raising flour and 1 tsp baking powder, and then seperated the batter into cupcake cases in a muffin tin.
 
 

I baked them on 180C/350F/Gas Mark 4 for about 20 minutes, then left them to cool fully.

Once they were cool I cut holes in the middle of the cupcakes using a cupcake corer and filled them with Carnation caramel.

I whipped up 300ml along with 2 tbsp icing sugar and piped it onto the cupcakes.

I bashed up half of a flake and sprinkled it all over the whipped cream.

 

To finish the decoration I sliced up a large banana, brushed the slices with lemon juice and pressed them into the cream.

Serve the banoffee cupcakes immediately, if there are any left refridgerate overnight and eat within 24 hours to make sure the cream stays fresh – but I can assure you that won’t be a problem!

Pin for later!

Recipe adapted from Carnation.

Print

Banoffee Cupcakes

Servings 12

Ingredients

For the sponge

  • 100 g Butter
  • 60 g Caster sugar
  • 40 g Light brown sugar
  • 1 heaped tbsp Lotus Biscoff spread
  • 2 Eggs
  • 2 Bananas mashed
  • 125 g Self raising flour
  • 1 tsp Baking powder

For the filling & decoration

  • 100 g Carnation caramel
  • 300 ml Double cream
  • 2 tbsp Icing sugar
  • 1/2 a Cadbury's Flake bar
  • 1 Large banana sliced
  • Juice of 1/2 a lemon

Instructions

  1. To make the sponge cream together the butter, caster sugar, light brown sugar and Lotus Biscoff Spread in a large mixing bowl

  2. Add the eggs and bananas and mix in

  3. Mix in the self raising flour and baking powder, and then seperate the batter into a muffin tin lined with cupcake cases

  4. Bake them on 160C Fan/180C/350F/Gas Mark 4 for 20 minutes or until golden brown and a skewer inserted comes out clean, then put on a cooling rack to cool fully

  5. Once they are fully cool, cut holes in the middle of the cupcakes using a cupcake corer and fill them with the Carnation caramel

  6. Whip up the double cream and icing sugar with an electric hand whisk, put it into a piping bag fitted with a star nozzle and pipe it onto the cupcakes

  7. Bash up the flake and sprinkle it all over the whipped cream

  8. Slice up the large banana and brush both sides of the slices with lemon juice, then push them into the cream

  9. Serve these cupcakes immediately, or refridgerate overnight and eat within 24 hours
Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInShare on YummlyEmail this to someonePrint this pageShare on StumbleUponShare on RedditShare on Tumblr

Spiced Banana, Choc Chip & Bourbon Loaf

 

I started the evening I made this with the plan to make a loaf version of the Pumpkin & Chocolate Brownies I made in October. However, I forgot to get any cream cheese, which was one of the main ingredients. Luckily, my housemate had left some bananas on the side, with a note saying they were unwanted. So a banana cake it was! With a few extra flavours to jazz it up a bit.

 

Into a large bowl I sifted 145g plain flour, 1/2 tsp bicarbonate of soda, 1 tsp cinnamon and 1/2 tsp ground ginger. I added 1/4 tsp salt and stirred it all together.

 

In another bowl I mashed up 2 bananas with a fork. It’s best if the bananas are starting to brown, don’t use the just ripe ones as they will be too firm.

 

In a third bowl I creamed 110g caster sugar with 55g butter.

 

I added the mashed up bananas along with 1 egg, 50ml milk, and 1/2 tsp vanilla extract and mixed well.

 

 

 

The flour mixture then went into the banana mixture, along with 50g chocolate chips and 2 tbsp of bourbon (you can also use brandy).

 
 

I poured the mixture into a 1lb loaf tin.

 

I baked it on 180C/160C Fan/350F/Gas 4 for 45 minutes – I covered it with foil for the last 10 minutes so it didn’t burn on top.

 
 

The final loaf is moist and delicious, the mixture of banana, spices and chocolate flavours are divine! I think it would also make good mini loaves.

Print

Spiced Banana, Choc Chip & Bourbon Loaf

Ingredients

  • 145 g Plain flour
  • 1/2 tsp Bicarbonate of soda
  • 1 tsp Cinnamon
  • 1/2 tsp Ground ginger
  • 1/4 tsp Salt
  • 2 Bananas mashed
  • 110 g Caster sugar
  • 55 g Butter
  • 1 Egg
  • 50 ml Milk
  • 1/2 tsp Vanilla extract
  • 50 g Chocolate chips
  • 2 tbsp Bourbon or brandy

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas 4, and grease and line a 1lb loaf tin

  2. Into a large bowl sift the plain flour, bicarbonate of soda, salt, cinnamon and ground ginger, and stir it all together

  3. In another bowl cream the caster sugar with the butter

  4. Add the bananas to the caster sugar and butter mixture, then add the egg, milk, and vanilla extract, and mix well

  5. Add the flour mixture to the banana mixture and whisk in, then add the chocolate chips and bourbon, and mix in

  6. Pour into the loaf tin and bake for 45 minutes - cover with foil for the last 10 minutes if it is getting too dark on top

Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInShare on YummlyEmail this to someonePrint this pageShare on StumbleUponShare on RedditShare on Tumblr