Banana Bread

So it’s been way longer than planned for a new post on here! Time has absolutely flown by, but I have a bloody good banana bread recipe to make up for my absence!

This bread is quite dense, super moist and incredibly moreish! It should last for days, but so far I’ve been unable to test that as it’s always been scoffed within a day!

I was really surprised to discover that banana bread isn’t a traditional English sweet treat, but actually comes from our friends across the pond. There are two schools of thought on its origin, the first is that the recipe came out of the Great Depression as a way to make use of overripe bananas, the other is that it was developed to promote the sale of baking powder…I prefer the former as the latter just sounds so cold and corporate!

Banana Bread Gif

Banana Bread

Ingredients

  • 150g Butter (+ extra for greasing)
  • 150g Sugar
  • 150g Self Raising Flour
  • 2 Large Eggs
  • 2 Ripe Bananas (not overripe!)
  • 2tsp Vanilla Extract
  • 1tsp Baking Powder

Instructions

  1. Turn the oven to 180ºC (160ºC Fan)
  2. Take your 2lb loaf tin and grease thorougly with butter. It's much better to grease the tin than use greaseproof paper as you get a better 'crust' on your banana bread!
  3. Pop the butter and sugar into a bowl and cream together.
  4. Add the eggs and stir in gently.
  5. Mix the flour in bit by bit - I tend to do it in 3 batches.
  6. Add in the vanilla and baking powder and mix thoroughly.
  7. To finish your mixture add in the chopped bananas and mix until smooth.
  8. Pour mixture into the loaf tin and bake in the oven for 50mins.
  9. Test that the knife comes out the bread clean then leave to cool.
  10. Remove from tin and serve in slices. Goes perfectly with a good up of tea!
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http://teaatmidnight.com/banana-bread/

Hope you find this recipe a-peel-ing!

Zoe x

Chocolate Cointreau Cupcakes

Hello! I wasn’t planning on doing two cupcake recipes in a row but these were just too tasty for me to delay posting! Whilst the lime & pistachio cupcakes had quite a light and sophisticated flavour these are all about pure chocolatey boozy indulgence…perfect for the run up to Christmas!

Unfortunately this won’t be a picture heavy post as my camera died when I was photographing them at 11.30 on a Thursday night and I had to take them to work the next morning (couldn’t/shouldn’t eat 12 of these by myself!). So please forgive the lack of photos but hopefully the ones that I did manage to take illustrate just how scrumptious these are!

cointreau cupcakes

These went down pretty darn well at work if I may say so myself! I based these on the flavour of a Terry’s Chocolate Orange but decided to give the a grown up spin as I’ll always add alcohol to my baking where possible! These have a dark chocolate sponge with a generous slosh of Cointreau to get that chocolate orange flavour, topped with a Cointreau buttercream and a Terry’s Chocolate Orange piece – yum!

Now I’ve teased you enough…time for the recipe!

Chocolate Cointreau Cupcakes

Cook Time: 20 minutes

Yield: 12 cupcakes

Chocolate Cointreau Cupcakes

Ingredients

    For the cakes
  • 200g self-raising flour
  • 200g caster sugar
  • 200g unsalted butter
  • 90g cocoa powder
  • 3 medium eggs
  • 2 shots of Cointreau
    For the icing
  • 200g icing sugar
  • 115g unsalted butter
  • 1.5 shots of Cointreau
  • Orange food colouring (I use Neon Orange Gel Food Colouring from Dr Oetker)
  • Terry's Chocolate Orange Minis
  • Optional - Dr Oetker Gold Shimmer Spray

Instructions

  1. Preheat the oven to 160ºC fan (180ºC conventional)
  2. Starting with the sponge mix, cream together the sugar and butter in a bowl. Once the mixture is smooth stir in the eggs.
  3. Sieve in the cocoa powder and flour and stir until it's all mixed in.
  4. Add in the Cointreau shots make sure it's mixed through.
  5. Grab your cupcake tray and fill 12 holes with cases.
  6. Spoon your mixture evenly into the 12 cases and pop in the oven for 20mins
  7. Take your cupcakes out the oven and make sure they're cooked through (spike with a knife or cocktail stick and make sure it comes out clean) then leave to cool.
  8. Icing time! Pop your butter in a bowl and slowly add in the icing sugar stirring constantly. Once all that's combined add the whole tube of food colouring and stir stir stir!
  9. Add your icing to an icing bag and decorate your cakes (they must be room temp before you do this!)
  10. Optional step - give each cupcake a spray with the shimmer spray for a golden shine.
  11. Add a Terry's Chocolate Orange Mini to each cupcake.
  12. Step back and admire your beautiful cupcakes!
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http://teaatmidnight.com/chocolate-cointreau-cupcakes/

Enjoy!

Zoe