Do you find yourself drowning in Easter eggs at this time of year? I know I do. Despite not having a sweet tooth I find mini Easter eggs popping up like mushrooms. They come home from school, they are pressed upon me when I visit shops and cafes and they emerge, quite often, from the handbags of certain grandmothers.
In Australia Valentine’s Day is just a minor blip on the calendar, not the huger than huge occasion it is in the US. Nonetheless it gives me a perfect excuse to dust off my heart-shaped cutters and to create something sweet.
I bake most days so generally the family is pretty blasé about my baked treats. This giant double chocolate skillet cookie is the exception. Upon pulling it from the oven I was met with a chorus of ‘oooh, yum!’, ‘that looks amazing!’, ‘I’m going to eat the whole thing’ etc etc.
Miss 10 adores white chocolate, so I used white choc chips for her. The Hungry Dad and I love dark chocolate so added them for us. Miss 8 has yet to meet a type of chocolate she didn’t adore so she would be thrilled with anything with a trace of cocoa in it.
As always, the simple things in life are often the best – this recipe is basically one huge chocolate chip cookie that you bake in a skillet / frying pan in the oven. Ensure that your pan has a metal handle – do not place a…
I am not a fan of fruit cake. There, I said it. I know it is a tradition, especially at Christmas time, but I find fruit cake heavy and cloying and overbearing. I once made a Christmas cake from scratch, spending the GDP of a small nation on pricey dried and glace fruit. It went pretty much untouched on Christmas Day, and after storing in the pantry for a month or so I ended up throwing it out.
Banana bread and I have been soul mates for many years now. I am not much of a cake eater but a slice of home-made banana bread that is crammed with brown sugar and cinnamon always has me reaching for the plate.
But with the price of two of my fav baking staples – free range eggs and butter – surging in price recently, I have been looking at ways to make baking more vegan. I must say, I have yet to experiment with flax eggs or aquafaba meringues – my vegan baking recipes are simply egg- and dairy-free recipes.
This easy to bake vegan banana bread recipe uses just five common ingredients and no technical equipment. If you have a spoon, bowls and a loaf tin you can bake this dairy-free banana bread. And I hope you do.
3 medium sized over-ripe bananas
1/3 cup PLUS 1 tablespoon canola oil
225 grams self-raising flour
2 teaspoons cinnamon
100 grams brown sugar
LET’S GET TO IT:
Preheat oven to 180C and grease and line a loaf tin with non-stick paper.
Mash the bananas with the oil in a bowl, set aside.
In a large mixing bowl sift together the flour and cinnamon, then stir in the sugar, then the banana / oil mixture.
Stir until everything is incorporated then scrape into the tin.
Bake for 40 minutes, then check with a skewer (if there is batter on the skewer you need to cook for another 5 or so minutes)/ When skewer comes out clean remove from oven and stand in tin for 15 minutes before removing to a wire rack to cool completely.