Banana Loaf

This banana loaf is moist and full of flavour.  It can be frozen very successfully so I usually make two at a time and freeze one for later.

500 ml flour

125 g butter

2 eggs, beaten

4 bananas, mashed

250 ml sugar

7.5 ml baking powder

5 ml bicarbonate of soda

1 ml salt

60 ml water

Cream butter and sugar together.  Add mashed bananas and beat well.  Add beaten eggs.

Sift the flour and salt and add to the mixture with bicarb dissolved in the water.  Lastly add the baking powder.  Spoon batter into a greased and lined loaf pan.

Bake in a moderate oven (180 C) for about an hour.

Advertisements

Beat and Bake Lemon Loaf

This cake is so quick and easy to make and is deliciousy light.  Everything gets thrown in a bowl and mixed together.  What could be more simple?  Even the icing on top takes the minimum of effort.  It freezes well too.  Double the recipe and make two if you wish and keep one in the freezer for when you need a cake in a hurry.

125 grams very soft butter

180 grams flour

180 grams sugar

10 ml baking powder

2 eggs

125 ml milk

5 ml vanilla essence

Put all ingredients in a bowl and beat well for 3 minutes.  Pour into a greased and lined loaf pan and bake at 180 C for approximately 55 minutes.

For the icing mix icing sugar and lemon juice together and spread over the cake once it has cooled.

Spicy Pineapple-Zucchini Bread

This is a delicious loaf cake which I found in a book called “Sunset Cookbook of Breads”.  It is nice and moist and full of flavour and keeps well.  This recipe makes 2 loaves so you can keep one in the freezer for another time.  The recipe can be halved but I always like to make two and have one on standby in the freezer.

3 eggs

250 ml oil

500 ml sugar

10 ml vanilla essence

500 ml zucchini (baby marrow/courgettes) unpeeled and coarsely grated

1 can crushed pineapple, well drained

750 ml flour

10 ml bicarbonate of soda

5 ml salt

3 ml baking powder

7 ml ground cinnamon

4 ml ground nutmeg

250 ml currants

250 ml pecans or walnuts, chopped

In a large bowl beat the eggs until frothy, add oil, sugar and vanilla and continue beating until mixture is thick and foamy.  Stir in zucchini and pineapple.

In a separate bowl, stir together the flour, soda, salt, baking powder, cinnamon, nutmeg, nuts and currants until thoroughly blended.  Stir gently into zucchini mixture just until blended.  Spoon batter equally into two greased and flour-dusted 9 x 5 inch (23 x 12,7 cm) loaf pans.

Bake at 180 C for 1 hour or until breads begin to pull away from sides of pans and a skewer comes out clean.

Cool in pans for 10 minutes, then turn out onto racks to cool completely.

Makes 2 loaves

Spicy Buttermilk Fruit Loaf

I love spices in cake and this one is full of spices and fruit.  I found this recipe in the “You” Magazine of 8th August 2002 (one of the two magazines I used to buy on a regular basis – but now only occasionally – and always tore out and kept all the recipes from them).  The recipes in both these magazines (You” and “Your Family”) are sent in by readers and they are tested by the magazines.  I have made this one many times over.  It reminds me of a boston loaf which is also made in a jam jar, giving perfectly round slices.  It is delicious served with butter.


500 ml flour

125 ml butter

250 ml sugar

5 ml bicarbonate of soda

10 ml mixed spice

5 ml cinnamon

3 ml nutmeg

125 ml currants

125 ml candied peel, finely chopped (or 125 g chopped dates)

15 ml syrup or honey

300 ml buttermilk

Preheat the oven to 180 C and grease two large jam or fruit tins (10 cm diameter and 11.5 cm high) with butter or nonstick spray.  Line the base of each with baking parchment or greaseproof paper and grease as well.

Sift the flour into a bowl and rub in the butter.

Add the sugar, bicarbonate of soda, spices, currants and candied peel (or dates) and mix well.  I never seem to have peel so I always use dates which are perfect in this cake.  Mix the syrup or honey with the buttermilk and add to the flour mixture, stirring until blended.

Turn the batter into the prepared tins and bake.  The recipe says to bake for an hour and a half but I find an hour is more than sufficient.  As all ovens are different just test it with a skewer and when it comes out clean it is done.

Cool in the tin for 15 minutes before turning out.  Leave to cool completely and serve the slices with butter.

Date Loaf

This is my favourite date loaf recipe.  It is moist and freezes beautifully and is quick and easy to make.  It stays beautifully fresh for days and takes just 10 – 15 minutes to prepare.


Date Loaf

250 g dates

190 ml sugar

250 ml boiling water

5 ml bicarbonate of soda (baking soda)

1 egg, beaten

80 ml sunflower oil

2.5 ml vanilla essence

375 ml flour

2.5 ml baking powder

2.5 ml cinnamon

2.5 ml ground ginger

Cut up dates and place in a bowl with the sugar, boiling water and bicarb.  Let it soak for a short while to soften the dates.

Add beaten egg, oil and vanilla and mix.

Add sifted flour, baking powder, cinnamon and ground ginger and mix well.

Spoon into a greased and lined loaf pan and bake at 150 C for 75 to 90 minutes.  It is done when a skewer, inserted, comes out clean.

Bran Loaf

This recipe came from a work colleague who used to ask me on a fairly regular basis to type them out for him .  Naturally I always kept a copy for myself (with his permission, of course!)  Thanks John.

Bran Loaf

SOAK OVERNIGHT:

250 ml mixed dried fruit (cake mixture)

200 ml soft brown sugar

375 ml digestive bran

250 ml milk

NEXT MORNING ADD:

250 ml self-raising flour

200 ml chopped cherries and/or walnuts (optional)

BEAT WELL AND ADD:

1 egg

80 ml sunflower oil

Mix well and pour into a greased and lined loaf pan.

Bake at 160 C for approximately 45 minutes.