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Banana cake recipe

Ingredients

  • 4 ripe bananas mashed

  • 250g self raising flour

  • 125g butter or margarine

  • 2 tablespoons of runny honey

  • 125g dark brown sugar

  • 150g raisins

  • 2 beaten eggs


Method

1 · Put oven on at 180 C.
2 · Grease medium loaf tin.
3 · Rub butter into flour. Stir in sugar
4 · Make a well and add eggs. Add honey, raisins,      mashed bananas and stir together well.
5 · Pour into loaf tin.
6 · Cook on middle shelf of oven for 1-1 ¼ hours.
7 · Check it is cooked by putting knife/skewer carefully into middle of cake, it should come out clean.
8 · Let it cool in tin then turn out onto plate.

Salted caramel chocolate brownie recipe

Ingredients


For the salted caramel filling

  • 150g  granulated sugar

  • pinch of sea salt

  • 125ml  double cream

  • 10g salted butter, softened

 

For the brownies

  • 180g  plain flour

  • 3 tbsp cocoa powder

  • ¼ tsp salt

  • 300g dark chocolate, minimum 65-75% cocoa solids

  • 150g  unsalted butter

  • 4 free-range eggs

  • 220g  light brown sugar

  • 150g  caster sugar

  • 1 tsp vanilla extract


Method

1 · Preheat the oven to 190C/180C Fan/Gas 5. Grease a 32x23cm/13x9in tin and line with parchment.
2 · For the caramel, put the sugar in a saucepan and melt over medium heat until dark brown in colour. Remove from the heat and carefully add the salt and half the cream. (CAUTION: boiling sugar is extremely hot. Handle very carefully.)
3 · Once the mixture has settled, add the remaining cream and butter. If the mixture is lumpy warm it over a low heat and stir until smooth. Pour into a jug to cool.
4 · For the brownies, sift the flour, cocoa powder and salt into a large bowl and set aside.
5 · Melt the chocolate and butter in a pan over medium heat, remove from the heat and allow to cool slightly.
6 · Whisk the eggs, sugar and vanilla extract in a large bowl until thick and pale. Whisk in the chocolate, then fold in the flour mixture until just combined.
7 · Pour half the batter into the tin and smooth the surface using a spatula. Add a thin layer of the caramel, making sure to leave the edges clean. Add the remaining batter and gently level the top. Bake for 25-30 minutes, or until a skewer inserted in the middle comes out with just a few moist crumbs. Allow to cool completely in the tin.
8 · Remove from tin and cut into 12 squares.

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