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”) )


  • 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)


  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

Roasted tomato soup

Homemade soup is hard to beat.  I think I’ve extolled the virtues of homemade soup in my Pumpkin Soup recipe.  Once you’ve made homemade soup, you’ll find it hard to go back to the tinned stuff.  One of my favourite soups, has to be tomato soup.  I love sprinkling some strong cheddar cheese on top and when not low-carbing, there is nothing nicer than dipping big hunks of french bread, slathered in salty butter in.  I’m salivating just typing about it!  There’s approximately 200 calories per serving, so is perfect if you’re watching your calorie intake, or like me following the intermittent fasting way of living.


  • 1.6kg of fresh tomatoes, I prefer plum ones for this recipe
  • 400g of tinned chopped tomatoes
  • 1 large onion, finely chopped
  • 4 cloves of garlic, crushed
  • 1 medium carrot, finely chopped
  • 1tbsp of tomato puree
  • 3tbsp of olive oil
  • 1 litre of chicken stock (or vegetable)
  • 1tbsp of white wine or balsamic vinegar


  1. Pre-heat the oven to 180C.
  2. Put the fresh tomatoes, whole, into a roasting tin and drizzle with 2 of the tablespoons of olive oil and a grind of salt and pepper.  Put in the oven for around 30 to 45 minutes.
  3. In a large pan, sauté the onion in the rest of the olive oil for around 5 minutes, or until they are no longer translucent.
  4. Next, add in the crushed garlic and chopped carrots and sauté for 8 to 10 minutes.
  5. Add the tablespoon of tomato puree and give the vegetables a good stir, ensuring that they’ve all got a coating of the tomato puree.
  6. Once cooked, remove the tomatoes (including the skins) from the oven and put in a large saucepan on a low-heat
  7. Add the sautéed vegetables and tinned tomatoes to the roasted tomatoes and pour in the chicken stock and vinegar.
  8. Bring the tomato mixture to the boil and simmer for around 10 minutes.
  9. Remove from the heat and whizz with a hand blender until smooth.
  10. Taste and season if necessary.

Domestic Princess tips:

  1. If you want to make this a cream of tomato soup, substitute 200ml of the stock for 200ml of cream.
  2. As well as being a tasty soup, this can be used as a quick sauce for pasta dishes.
  3. Add a handful of chopped basil, to make this either a tomato & basil soup, or a tomato & basil pasta sauce.
  4. If I’m looking to bump up our protein intake, I quite often add in the meat from a small roasted chicken at stage 7.
  5. If you’re in the UK, September is the perfect month for delicious, ripe tomatoes that are bursting with flavour, so get making!
  6. Instead of sautéing the garlic, I sometimes put them in the roasting tin with the tomatoes, as roasted garlic has a totally different taste; it takes on a creamy, mellow taste.  They typically only need around 15 to 20 minutes, so make sure you time it properly.
  7. For a smoother soup, sieve before serving.
  8. This soup freezes really well and can be frozen for up to 3 months.

Do you prefer homemade soup to shop bought?  What’s your favourite soup to make?

With much love
The Domestic Princess

Homemade Jaffa Cakes

I love Jaffa Cakes.  They remind me of childhood trips to see my Granny and Grandpa, where there was always a packet or two of these little gems to be found in the larder, as they were Grandpa Jack’s favourite biscuits (although technically they’re classified as cakes!).  Living in India we don’t get to have them very often – probably a good thing for our waistlines!  However, the other day the Domestic Prince said he really fancied a Jaffa Cake and since we didn’t have any in our stash of goodies, I set about trying to make them.  I came across a recipe for them by Simon Rimmer and as the Domestic Prince will tell you, I can’t just follow a recipe, I need to tweak it to make it mine.  So this recipe is a tweak of Simon’s.

Makes 12


For the sponge base

  • 40g of caster sugar
  • 2 eggs
  • 50g of plain flour

For the jelly layer

  • 1 pint of orange jelly mix (I used the Cloudy Orange one from Marks & Spencer)
  • 2tbsp of orange marmalade (Tiptree is my favourite)

For the topping

  • 175g of 70% dark chocolate


  1. Make-up the jelly according to the instructions, adding in the 2tbps of marmalade and pour into a greased baking tray to form around a 1cm layer.  Pop in the fridge to set.
  2. Pre-heat the oven to 170C.
  3. Lightly grease a 12 tin muffin tin.
  4. Put the eggs and sugar into a glass bowl and whisk until they’re combined.  Put some water into a saucepan and bring to the boil.  Suspend the glass bowl over the boiling water, ensuring that it’s not touching the water.  Whisk the eggs and sugar over the boiling water for around 5 to 6 minutes, until they form a thick, moussey-like consistency.
  5. Sift the flour into the egg and sugar mixture.
  6. Divide the mixture evenly between the 12 muffin wells and put in the oven for 8 to 9 minutes, or until they are pale and golden on top.
  7. Leave to cool completely.
  8. Once the jelly is set, cut 12 small discs out and place on top of the cooled sponges.
  9. Chop the chocolate up into small pieces and melt in a heatproof bowl over a pan of boiling water, making sure that the bowl doesn’t touch the boiling water.
  10. Pour the melted chocolate over the jelly and sponge and leave to set.

Domestic Princess tips

  1. If you don’t have access to packet jelly, you can make your own using orange juice and gelatine.  One gelatine leaf is required for approximately 100ml of liquid.
  2. If you want to make these more child-friendly, leave out the marmalade and use either a combination of milk and dark chocolate, or just milk chocolate.


They are truly divine and dare I say it, maybe a bit nicer, more luxurious than the shop bought ones!

Normal blogging service will resume on Monday.

With much love
The Domestic Princess

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