Banoffee Fudge Loaf

I know it wasn't too long ago that I posted a recipe on this blog for Banana and Fudge Muffins but I then came across this recipe in Tesco so I thought I would give it a go. As I ate all of the muffins myself I decided to watch my waistline (briefly) and gave this loaf away to Mini Me's grandparents. The did enjoy it however their one criticism being that they couldn't really taste any fudge so I have doubled the quantity in this recipe.

Banoffee Fudge Loaf

(Makes 2lb loaf)

Ingredients:

150g Salted Butter, softened, plus extra for greasing

300g Plain Flour

175g Light Muscovado Sugar

2 Large Eggs, lightly beaten

1tsp Bicarbonate of Soda

150ml Semi-skimmed Milk

3 medium Ripe Bananas, mashed

150g Vanilla Fudge, cut into small cubes

Directions:

1. Preheat the oven to 180C / Gas Mark 4. Lightly grease loaf tin.
2. Beat the butter and sugar in a bowl until light and fluffy. Gradually add the eggs, beating all the time.
3. Sift in the flour and bicarbonate of soda, then gradually add the milk, until smooth.
4. Fold the mashed bananas into the mixture with the chopped fudge. Spoon the mixture into the prepared loaf tin and smooth the top with a spatula.
5. Bake for 1 hour or until a skewer inserted in the middle comes out clean. Remove from the oven and leave to cool in the tin for 5-10 minutes, before turning out onto a wire rack to cool completely.

Banana and Fudge Muffins

I find that I always end up with over ripe bananas left at the end of the week so instead of putting them in the bin I usually make Chocolate Chip Banana Bread. However, I decided to combine the bananas with some fudge left over from Christmas to make these delicious muffins. The sprinkled fudge melts over the top of the muffin and if you are anything like me you will end up eating any bits that have stuck to the muffin tin. These muffins are best served warm.

Banana and Fudge Muffins

(Makes 12)

Ingredients:

2 Ripe Bananas

About 150ml Milk

280g Plain Flour

1 tbsp Baking Powder

1/8 tsp Salt

115g Caster Sugar

2 Eggs

6 tbsp Sunflower Oil

1tsp Vanilla Extract

100g Fudge

Directions:

1. Preheat the oven to 200C / 400F / Gas Mark 6. Line muffin tin with paper cases.
2. Mash the bananas and put in a measuring jug. Make up the puree to 250ml with milk.
3. Chop up the fudge into small bite size pieces.
4. Stir together the flour, baking powder and sale into a large bowl. Stir in the sugar.
5. Lightly beat the eggs in a large bowl then beat in the banana and milk mixture, oil and vanilla extract. Make a well in the centre of the dry ingredients and pour in the beaten liquid ingredients. Add the fudge, keeping back a few pieces. Stir gently until just combined; do not over mix.
6. Spoon the mixture into the prepared muffin tin. Sprinkle over the remaining fudge pieces.  Bake in the pre-heated oven for about 20 minutes until well risen, golden brown and firm to the touch.
7. Leave the muffins in the tin for 5 minutes then transfer to a wire rack and leave to cool.

Chocolate Chip Banana Loaf

Thanks to my sister in law Alison for giving me this recipe.

I made this Chocolate Chip Banana Bread on Thursday night as I was heading to Center Parcs with mini me and my parents for a long weekend.

It is perfect for using up banana that would otherwise end up in the bucket.

You can use chocolate chips or walnuts. I like to have both.

Alison ices the cake once it has cooled down but I keep mine au naturel.

It should keep for about a week in an airtight container. This one didn’t last that long. We munched away at it whilst watching Harry Potter on DVD.

Chocolate Chip Banana Loaf

(Makes a 2lb loaf tin)

Ingredients:

2 Cups Self Raising Flour

1 Cup Caster Sugar

2 tsp Baking Powder

¼ tsp Salt

2 Eggs

1 Cup Mashed Ripe Bananas (about 3)

1/3 Cup Vegetable Oil

¼ Cup Milk

1 Cup Chocolate Chips (or Walnuts)

Directions:

1. Preheat oven to 180C / Gas Mark 4. Grease a 2lb loaf tin.
2. Mix flour, sugar, baking powder and salt in a bowl.
3. In another bowl beat eggs, banana, oil and milk.
4. Add dry ingredients to wet a bit at a time. Stir until moistened.
5. Stir in chocolate chips (or walnuts).
6. Bake for 50 minutes until the edges come away from the side of the tin.
7. Cool in pan for 10 minutes then transfer to a rack to cool completely.