We all regularly have bananas that no one will eat as they’ve gone black and soft and all sorts of faces are pulled when you suggest it’s taken! So the only thing to do is make Banana Bread. I’ve a few recipes here already including a great gluten free one : https://cozebakes.wordpress.com/2017/02/03/gluten-free-dairy-free-healthy-banana-loaf/
but there are so many recipes out there that it’s great to find a new one to try and this originally came from Sarson’s (yes the vinegar people) and was published in the Baking Heaven magazine. It has a very fancy frosting which this time I left off as I just wanted a tasty Banana Bread to have with a cup of tea; you know sometimes, you just want something not too sweet or full of icing at hand and this works beautifully for both. I’ll give the Frosting details at the end and if you want, it can be boozy (it keeps getting better) !
This eye catching cake recipe comes from Jane’s Patisserie and once seen, I couldn’t wait to make it. Glad to say, it didn’t disappoint and it’s a real treat for the eyes.
If you want to lean on the healthy side, then serve with some crème fraiche and you’re already half way there as honey is used instead of sugar. The use of ginger and the zest of an orange just adds a beautiful edge to this very pretty cake and it’s perfect for serving after a meal, for a Coffee Morning or Afternoon Tea. It’s not a particularly sweet cake, it’s full of flavour but not very sweet so if you like a sweet touch, add a few extra tablespoons of honey to drizzle over the top.
Nothing complicated here, it’s simple to make with lovely results. I added a handful or two of pomegranate on top along with the berries and pistachios.
Lots of people relate a Red Velvet Cake to Valentine’s Day, an engagement or wedding but it’s a wonderful celebration cake any time of the year. It makes quite an entrance with it’s red and white contrast and there are lots of decorating options for you to choose.
White chocolate is always a favourite and any red berries work well. I had freeze dried raspberries which I felt would contrast well with the sweetness of the cream cheese frosting and I crumbled some Flake chocolate over this to complete the decoration.
As I made this recipe in two 8″ sandwich tins, I used the cream cheese frosting both for filling and covering. It’s a lovely light recipe and straightforward to put together.
A coffee cake just always seems to grab everyone’s attention. It’s easy to see why. A well made, full of flavour coffee cake that’s not dry or over sweet is a wonderful thing. I love a bundt tin as I feel it turns every cake into a “something special” cake. Just when you see that circle of deliciousness, it’s really exciting. I’m not saying that the sight of a cake is not exciting, but a bundt just has that something extra but saying that, you can make this cake in any preferred tin or even in a traybake and cut into squares.
It lasts well too which is always a bonus in case you need a fix the next day or even the day after. I’ve added a cinnamon and brown sugar streusel type of topping to this particular cake but you don’t have to. Also I’m a big fan of a coffee icing more than a coffee buttercream icing so this recipe got the coffee icing drizzle but I do have another recipe which uses buttercream which you can see here: https://cozebakes.wordpress.com/2016/02/23/coffee-cake-with-coffee-buttercream-icing/
It’s up to you which you use. Both will work equally well but if you choose the buttercream option, I wouldn’t add the streusel, it would be too much going on in the cake.
When I hear a recipe has peanut butter in it, I tend to leave it as I feel it might taste too strong. Don’t get me wrong, I get a hankering for peanut butter on toast every now and then but maybe it’s those Reese Bites that have turned me off.
I saw this one on a US site and decided to give it a try as it’s gluten free too and a friend had given me a good few very ripe bananas and I just wanted to try something a bit different. I’m glad to say it was a hit and really nice. It freezes well and is perfect with tea or coffee when you want something just a little bit nice 😉
I made this cake in a loaf tin. It’s one of those lovely “stand by” cakes which are great to have for just in case moments or a “I fancy a slice of something nice” moment … you know what I mean. It’s quite dense bake but it’s still moist and full of chocolate yumminess throughout.
A good one to add to your baking repertoire!
I feel this is a really traditional style cake that could have been passed down from one generation to another. Making it in a bundt tin does just lift it to another level. Any cake looks so special in a bundt shape!
The cake itself doesn’t have any butter. It uses vegetable oil so if you leave out the caramel glaze, you can give to dairy free friends.
There’s a lovely simple caramel glaze over this cake but you could just as easily dust it with icing sugar.
This recipe makes a really tasty, soft and delicious cake and if you decided to serve it with vanilla ice cream, well you will be very popular!!