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

Ultimate Gingerbread

Way back in 1854 a very clever woman called Sarah Nelson invented the BEST gingerbread in the world…and this is by no means an exaggeration! The recipe has been a closely guarded secret by the family ever since and their shop in Grasmere always has a queue out the door!

I first discovered this gingerbread at university, and since then have lusted over this gingery goodness, so when I discovered a recipe for it in an old cookery book that Granny gave me I was over the moon! This recipe isn’t the secret Grasmere recipe but it’s as close as I’ve managed to get making it myself. I find it comes out softer than the original but I actually prefer it a bit on the gooey side!

I’ve made a couple of changes from the recipe from the book (mostly due to what was in my cupboard at the time of making) so without further ado…

What you’ll need…
4.5oz (128g) wholemeal bread flour
4.5oz (128g) dark muscovado sugar
4.5oz (128g) unsalted butter
1.5oz (43g) oats
1 1/2 heaped teaspoons powdered ginger
3/4 teaspoons cream of tartar
1/3 teaspoon bicarbonate of soda

20cm x 22cm dish
large bowl
greaseproof paper
wooden spoon

Method

Preheat the oven to 160ºc fan (180ºc conventional)

In a large bowl put in the flour, oats, ginger, cream of tartar and bicarbonate of soda and give them a quick mix. Then add the butter in chunks and either rub with your hands or combine with your mixture until you have a breadcrumb texture.

gingerbread mixing

Line your dish with greaseproof paper and spoon the mixture in. Grab a wooden spoon and use the back of it to flatten the mixture down and into the corners.

gingerbread before oven

Pop in the oven and leave for 25mins (30mins if you want it to be harder and more like the original Grasmere version)

Take out the oven and cut whilst warm.

gingerbread cut up

Leave to cool and enjoy with a nice up of tea!

gingerbread on plate 1

gingerbread on plate 2

I hope you enjoy the recipe, I’ve added a printable version below 🙂

Zoe

Ultimate Gingerbread

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 16 pieces

Ultimate Gingerbread

Ingredients

  • 4.5oz (128g) wholemeal bread flour
  • 4.5oz (128g) dark muscovado sugar
  • 4.5oz (128g) unsalted butter
  • 1.5oz (43g) oats
  • 1 1/2 heaped teaspoons powdered ginger
  • 3/4 teaspoons cream of tartar
  • 1/3 teaspoon bicarbonate of soda

Instructions

  1. Preheat the oven to 160ºc fan (180ºc conventional)
  2. In a large bowl put in the flour, oats, ginger, cream of tartar and bicarbonate of soda and give them a quick mix. Then add the butter in chunks and either rub with your hands or combine with your mixture until you have a breadcrumb texture.
  3. Line your 20cm x 22cm dish with greaseproof paper and spoon the mixture in. Grab a wooden spoon and use the back of it to flatten the mixture down and into the corners.
  4. Pop in the oven and leave for 25mins (30mins if you want it to be harder and more like the original Grasmere version)
  5. Take out the oven and cut whilst warm.
  6. Leave to cool and enjoy with a nice up of tea!
Recipe Management Powered by Zip Recipes Plugin
http://teaatmidnight.com/ultimate-gingerbread/