Banana & Peanut Butter Bread

Sunday is World Baking Day, so I thought what could be more appropriate for the first recipe after my hiatus than a baking one.  One of my favourite Sunday night suppers when I was little was bananas mashed up on toast:  super fresh bloomer that was bread lightly toasted, spread with salted butter and topped with bananas mashed up with a drizzle of honey.  It was so yummy.  I can actually taste it now!  In the Domestic Residence, we’re quite partial to peanut butter, so I thought I’d try and create something that was reminiscent of my Sunday night suppers combined with peanut butter.  The result is my Banana and Peanut Butter Bread, which I’m looking forward to having a slice of on Sunday evening with lashings of salty butter!

Banan & peanut butter bread

Makes a 2lb loaf tin (23 x 13 x 7cm (9″ x 5″ x 2¾”) )

Ingredients

  • 175 grams plain flour
  • 2½ tsp baking powder
  • ½ teaspoon salt
  • 125 grams unsalted butter, softened
  • 180g soft light brown sugar
  • 175g crunchy peanut butter
  • 2 large eggs (approximately 100g)
  • 5 small ripe bananas, roughly mashed (approximately 400 – 500g flesh)

Method

  1. Preheat the oven to 170C/340F/gas mark 3.
  2. Grease and line a 2lb / 23 x 13 x 7cm / 9″ x 5″ x 2¾” loaf tin.
  3. Sieve the flour, baking powder and salt into a medium-sized bowl.  Put to one side.
  4. In a large, separate bowl, cream together the sugar and softened butter – I use my KitchenAid for this.  Then slowly beat in the eggs one at a time.
  5. Now mix in the mashed bananas and crunchy peanut butter.
  6. Add the flour mixture a tablespoon at a time, giving it a good stir each time to make sure it’s all incorporated.
  7. Scrape into a loaf tin and bake in the centre of the oven for 55 to 70 minutes.
  8. When a skewer or tooth pick comes out fairly clean, your loaf is ready.
  9. Pop the tin on a cooling rack and leave in the tin until completely cold.
  10. Serve either plain or spread with cold salted butter.

Domestic Princess tips:

  1. For a more indulgent loaf, add 200g Reese’s Mini Peanut Butter Cups, or 200g roughly chopped milk chocolate at stage 5.
  2. Whilst banana bread is brilliant for using up over-ripe bananas, they don’t need to be at the completely black stage.  I’ve made a loaf with just yellow bananas, and the end result is exactly the same.  What you don’t want to use, are green bananas.  The benefit of over-ripe bananas is the mashing is super easy!
  3. Smooth peanut butter can easily be substituted for the crunchy one.
  4. To make this a dairy-free cake, substitute the softened butter for vegetable oil.
  5. If you fancy making this a bit more showy, then you could add a frosting:  mix equal quantities of softened butter with icing sugar, half the amount of crunchy peanut butter and beat together.  Add a drop of milk if the frosting needs loosening.
  6. Bangaloreans, since our bananas are on the tiny size, you’ll need more like 7 small bananas.
  7. If you notice the bread browning too fast, lower the temperature and loosely cover it with foil.
  8. Also, be careful not to over-stir the batter, as the texture will become crumbly and your loaf will just fall apart.

All you need now is a cup of tea and peace and quiet for 30 minutes!

Hope everybody has a lovely weekend.  We’re off to watch the IPL tomorrow night.  Come on Bangalore!

With much love
The Domestic Princess
xoxo

Carrot cake with an orange cream cheese frosting

Wow!  How did Friday come around so quickly?  It seems like only yesterday I was waxing lyrical about the homemade Twixes (has anybody tried to make them yet?), but here I am a week later sharing another recipe with you.  As the saying goes, “time flies when you’re having fun.”  Anyway, today’s recipe should be a savoury one, working on my unofficial schedule of sweet one week / savoury the next.  However, as I said in yesterday’s post, this week is National Baking Week in the UK and I felt it would have been criminal to blog a savoury recipe, so am going with another sweet one.  For all you savoury fans, don’t fret, it’ll be back next week.  Now, these pages could easily become awash with chocolate recipes – you all know how much I love chocolate, and whilst that would please me no end, I fear I would quickly lose a lot of readers.  So with this in mind, today’s recipe is for my scrumptious (well The Domestic Prince tells me it is!) carrot cake with an orange cream cheese frosting. Some of you may be looking at the picture saying: “hhhmmm, that doesn’t look like cream cheese frosting to me!”  Well, you’d be right in thinking that, but I promise the ingredients I used, are the ones listed below, it’s just the cream cheese was frozen and then defrosted (Bangalore has a shortage of cream cheese some days, so I keep a stock in the freezer). And whilst cooking with previously frozen cream cheese is perfectly fine, uummmm making cream cheese frosting with it clearly isn’t.  Hence the more of a glazed frosting look, rather than a nicely fluffy cream cheese one.  Despite how it looks, the taste is exactly the same.  I hope you can all forgive me?

Makes a 2lb loaf

Ingredients

For the carrot cake

  • 200ml unflavoured oil (something like vegetable or sunflower)
  • 3 eggs, beaten
  • 125g light soft brown or light muscovado sugar
  • 75g golden syrup
  • 200g plain flour
  • 1tsp baking powder
  • 1/2tsp bicarbonate of soda
  • 1tsp ground ginger
  • 1/2tsp cinnamon
  • 1/2tsp mixed spice
  • 1/2tsp salt
  • 200g carrot, grated

For the orange cream cheese frosting

  • 150g icing (powdered) sugar
  • 25g unsalted butter, room temperature
  • 65g full-fat cream cheese, cold
  • 2tbsp orange marmalade (I like one with the peel in, as it gives it more of a tang against the sweetness of the icing sugar)

Method

  1. Pre-heat the oven to 160C (fan).
  2. Line a 2lb loaf tin.  I use these loaf liners, as life is too short to be faffing about lining a loaf tin!
  3. In a free-standing mixer (or a bowl and hand whisk), whisk the oil, eggs, sugar and golden syrup until they are all combined.
  4. Slowly sift the flour, baking powder, bicarbonate of soda, ginger, cinnamon, mixed spice and salt into the wet ingredients.
  5. Stir in the grated carrots and pour the mixture into the prepared loaf tin.
  6. Place on the middle shelf of the oven and bake for 50 to 60 minutes, or until golden brown and a cake tester comes out clean.
  7. Leave the cake to cool in the tin for around 10 minutes before turning out onto a cooling rack to cool completely.
  8. In your food processor, put the icing sugar, unsalted butter, cream cheese and orange marmalade and whizz until all the ingredients have come together.  If you don’t have a food processor, beat the cream cheese and butter together and add the icing sugar a spoonful at a time (this will help limit the icing sugar going everywhere).  Once all the icing sugar has been incorporated, beat in the marmalade.
  9. Smooth the frosting on top of the loaf cake and serve!

Domestic Princess tips:

  1. Don’t use frozen and thawed cream cheese for your frosting!
  2. Don’t overbeat the cream cheese, as this can make it runny.
  3. If not using a food processor to make the frosting, I’d suggest buying a peel-free marmalade, unless you fancy chopping up the peel before adding it in!
  4. Feel free to swap the plain flour for wholemeal flour, as that works well too.
  5. If you don’t want an orange frosting, just omit the marmalade.
  6. This cake freezes really well. Wrap tightly in foil before freezing.
  7. Bangaloreans, loaf tin liners can be purchased from Lifestyle on Richmond Road.

So, there you have it – a cake recipe from me that didn’t involve chocolate!  Carrot cake counts as one of our five a day, right?!  So it must be positively good for us…

With much love
The Domestic Princess
xoxo

Golden Syrup Loaf Cake

The smell, taste, even just seeing the green and gold of a Lyle’s Golden Syrup tin, can transport me back to my childhood.   Whenever  I used to visit my Granny and Grandpa for the weekend, one of my treats would be to have golden syrup swirled onto my porridge for breakfast.  Or another memory associated with this gorgeous, gloopy syrup is the Domestic Queen’s special sauce she’d make every year to pour over our pancakes on Shrove Tuesday.  However, I think my favourite memory would be when we used to have a slice of McVitie’s Golden Syrup cake on a Sunday evening, whilst watching Last of the Summer Wine.

Obviously living in India, I can’t just pop to Waitrose to pick-up a Golden Syrup Loaf Cake whenever I fancy, so decided to try and recreate the delicious, sticky cake, which I think I have managed to achieve.

Makes a 550g loaf cake

Ingredients

  • 75g of light muscovado sugar
  • 75g of softened unsalted butter
  • 150g of golden syrup
  • 75ml of water
  • 75ml of milk
  • 200g of plain flour
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of bicarbonate of soda

Method

  1. Pre-heat the oven to 160C.
  2. Line a 1lb loaf tine with either baking parchment, or a cake liner.
  3. In either a free-standing mixer or in a bowl with a hand whisk, cream together the butter and sugar until they’re light fluffy.
  4. In a saucepan, over a medium heat, bring to the boil the milk and water.
  5. Once boiled, add the milk/water mixture to the creamed butter and sugar and add in the golden syrup and give it a good whisk until all combined.  This is a very liquidity mix, so be careful of splashes.
  6. Add in the flour, baking powder and bicarbonate of soda and mix until everything’s combined.
  7. Pour the mixture into the lined tin and pop in the oven for 40 to 45 minutes.
  8. Once the cake is cooked, leave to cool completely on a cooling rack.

Domestic Princess tips:

  1. This cake freezes really well.  I quite often make a double batch and freeze one loaf for another time.  Simply wrap tightly in clingfilm and then foil and pop in the freezer.
  2. This week is national cupcake week in the UK, so you could turn these into cupcakes and add just a plain vanilla frosting on top.
  3. If you don’t have any muscovado sugar, then you can use caster sugar.  If you do use caster sugar, the cake will have a lighter colour and a less toffee/syrupy flavour.
  4. This cake is better the day after you’ve made it, as it becomes stickier.

Do you have any foods that take you back to your childhood?
With much love

The Domestic Princess

xoxo

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