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.

Raspberry & Lime Loaf

My cousin Jacqueline made this cake last year. It was so scrummy that I had to make it myself. I always forget to ask her for the recipe so this is my version.

I use the same basic sponge mix but the addition of raspberries and lime juice make it out of this world.

This went down a storm in the bake sale and I’m sure there will be quite a few people in my office jazzing up their normal drizzle cake with some raspberries.

Raspberry & Lime Loaf

(Makes a 2lb loaf tin)

Ingredients:

250g Butter, softened

250g Caster Sugar

250g Self Raising Flour, sifted
2tsp Baking Powder

4 Eggs

1 Punnet of Raspberries

2 Limes, Juiced

3 tbsp Caster Sugar

Directions:

1. Preheat the oven to 170°C/325°F/gas mark 3. Grease or line a 2lb loaf tin.
2. Put the butter and the sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium speed until light and fluffy and well mixed. Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated.
3. Add the flour and baking powder then continue to mix on a medium speed until all is incorporated.
4. Pour half the mixture into the loaf tin then add the raspberries then the remainder of the cake mixture. Bake in the oven for 50 - 60 minutes, or until a skewer comes out clean.
5. Leave to cool slightly before transferring to a wire rack.
6. When cool to the touch prick the cake with a knife or fork then squeeze over the juice of 1 lime.
7. Leave to cool completely then make a drizzle topping. This is basically guess work on my behalf but normally about 3 tablespoons of sugar mixed with the juice of 1 lime. Spoon the sugary mixture over the cake.

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.