Blueberry Banana Bread Recipe

I love banana bread, especially when it’s freshly out the oven. I thought I’d give a little fruity twist on the classic recipe and add fresh blueberries. Let me know what you think!

 

INGREDIENTS: 

2 1/2 cups all purpose flour 

1/2 cup granulated sugar 

1/2 packed brown sugar 

3 1/2 tsp baking powder 

1 tsp salt 

3 tsp vegetable oil 

1/3 cup milk (I used semi-skimmed) 

1 egg 

2-3 bananas 

img_1500

METHOD:

Pre heat oven to 180°c. Line and grease a loaf tin and set aside. 

In a large bowl, mix together the flour, sugars, baking powder, and salt. 

In a separate bowl mash the bananas. Add in the egg, vegetable oil, and milk and mix until well combined. 

Add the liquid mixture to the dry ingredients and stir until a sticky dough forms. 

Add the blueberries and fold until well combined. 

Pour the dough into the lined tin and pop into the oven for 60 minutes, checking regularly, until golden brown and a metal pick comes out clean. 

Removed from oven and place on a wire wrack until cool. 

 

img_1502

signature

Classic Brownies

This is my go to recipe for gloriously gooey chocolate brownies. It has been passed down in my family and is a classic recipe that never fails to deliver the perfect treat for chocoholics like me!

img_2480

Ingredients

1 Cup Margarine – Melted

1/2 Cup Caster Sugar

2 Eggs

1 Tsp Vanilla Extract

1/2 Cup All Purpose Plain Flour

1/2 Tsp Baking Powder

1/4 Tsp Salt

4 Tbsp Cocoa Powder

Optional- Semi Sweet Chocolate Chips (as many as you like!)

Method 

Pre heat the oven to 180·c. Melt the margarine and add in the caster sugar, cocoa powder and eggs. Mix in all of the remaining ingredients. Place in a greased pan, and bake for around 20-30 minutes. Once done, allow the brownies to cool in the pan before dividing them.

Signature

 

 

Healthier Flapjacks

Everyone wants to try and be a bit healthier these days (including me!) and seeing as I absolutely love baking, I thought I might try and put a healthy twist on different recipes.

Flapjacks seemed the best place to start as they are very simple to make! However traditional flapjacks can be loaded with sugar, which isn’t exactly the best thing for you (and most importantly your teeth!)

Obviously I can’t say this recipe is sugar free, as I add in raisins and agave syrup, which both contain a type of sugar called fructose. As raisins are a dried fruit, the fructose content is a lot higher than in the same amount of it’s natural, undried form as well.

If you’re not a fan of agave syrup, you could substitute it for honey or maple syrup if you fancy.

 

Ingredients 

150g Porridge Oats 

3 tbsp Agave Syrup 

100g Margarine (I used Flora) 

3 tsp Sunflower Seeds 

50g Raisins 

1 tsp Cinnamon 

50g Macadamia Nuts (finely chopped) 

 

img_0383

 

Heres what to do… 

Pre heat the oven to 190°c. Line a baking tin with greaseproof paper. In a pan, gently heat the margarine and agave syrup together, then add in the rest of the ingredients and mix well.

Place the mixture into the baking tin and push down with a spoon.

img_0394

Bake for 15-20 minutes until golden brown.

img_0404

Take it out of the oven and leave to cool in the pan for a few minutes. Once cool, remove it from a pan and place onto a chopping board and divide it up into equal pieces.

img_0408

 

img_0411

Then enjoy with a big cup of tea! 

Signature

Mary Berry Carrot Cake Recipe

Hello my lovelies!

Lately I’ve been loving making it with this recipe I came across online. Thank you yet again Mary Berry!! ❤ I find it very quick and easy to make, and there’s always a part of me that feels that bit less guilty knowing theres some veg in it, haha!

This has quickly become my staple carrot cake recipe, and it never fails to turn out perfectly each time.

Here is what you’ll need…

  • 250 ml sunflower oil
  • 4 large eggs
  • 225 g light muscovado sugar
  • 200 g carrots (coarsely grated)
  • 300 g self-raising flour
  • 2 tsp baking powder
  • 1 tsp mixed spice
  • 1 tsp ground ginger
  • 75 g walnuts (chopped) 

img_0327

And for the best part, that scrummy cream cheese frosting…

  • 50 g butter, at room temperature
  • 25 g icing sugar
  • 250 g full-fat cream cheese (Do not use low fat cream cheese, this will melt off the cake! I’ve learnt this from personal experience!) 

img_0341

Preheat the oven to 180°c. Mix together the oil, eggs and sugar until it has thickened. Add the carrot, followed by the flour, baking powder mixture, spice and chopped walnuts and mix well until it is all combined.

fdd1a21b-8b94-4781-87a1-858eccf6c31d

I used to have a nightmare with cakes coming out in bits from sticking to the tin! Now I’ve learned and I always line a cake tin with baking paper. To do this I use a pencil to trace round the bottom of the tin and cut it out so it fits perfectly. I then grease the tin with margarine or butter and place the paper inside. It’s fail proof!

Place the batter into the tin and place into the oven to bake for about 35-40 minutes until it is golden brown and a thin knife of metal stick comes out clean.

Remove it from the oven and leave it to cool before removing it carefully from the tin and then leaving it for another few minutes to cool some more.

img_0348

For the frosting I just blend together all three ingredients. If you want it to be a bit thicker, then add a few teaspoons of icing sugar. I then spread a generous layer of frosting on top of the cake.

You can add a finishing touch by decorating your masterpiece with a few whole walnuts or if you’re feeling creative you can make marzipan carrots (or just buy some from the shops…!)

(I forgot to take a photo after I frosted the cake, so I managed to take a snap of a few slices cut up, sorry!!) Hope you enjoy! X

img_0346

Signature

Ultimate Chocolate Cake

You might think I’m a bit of a chocoholic- and I’m not going to deny it- as so far the only recipes I’ve posted on my blog have been cocoa filled. But who can blame me? Chocolate is the best thing ever, but I do promise I’ll begin to share a wider variety of recipes!

I just had to write about this recipe I stumbled across years ago, I made some minor changes to it as I found it a bit bitter at first, but every time I make it, the cake turns out perfectly! I find that adding coffee to the batter really brings out the cocoa and intensifies the taste of the sponge, so please don’t be put off if you aren’t a coffee lover.

You can make a full cake with this recipe, or evenly divide the mix into muffin cases if you fancy. The choice is yours!

As for decorating- you can go simple with a nice frosting or glaze, I’d recommend a nice lemon icing. Or you can go all out with it.

So, here’s the recipe: 

Pre-heat oven to 180 °c.

Line and grease baking tins or place cases in a baking tray.

In one bowl, combine the dry ingredients.

In a separate jug or bowl, place the dark chocolate and then pour the hot coffee on top, stir until the chocolate has melted fully, then add in the cocoa powder. Mix until it is a smooth paste, and then slowly add in the milk and vegetable oil. Once this mixture is cooled, gently beat in the eggs and then add in the vanilla extract.

Combine the dry and liquid mixes together until smooth.

Pour the batter into baking tins or cases.

Bake for around 30 mins- keeping a close eye on it!

To check if the cake is ready, insert a metal skewer or ‘cake tester’, and if it comes out clean, it’s ready.

Ingredients: 

2 cups plain flour

1 tsp salt

2 tsp baking soda

3/4 cup cocoa powder (unsweetened)

Half a medium size bar of dark chocolate

2 cups caster sugar

3/4 cup vegetable oil

1 cup hot coffee

1 cup milk

2 eggs (large)

1 tsp vanilla extract

 

Signature