Berry Good Banana Bread.

We love our banana bread in this house, as it is, with chocolate, with yoghurt, with nuts and now with berries.

The best thing about this cake is it works well with whichever berries you have on hand. I have made it with blueberries, strawberries and raspberries and it always turns out great. I have also made with with sugar, and honey and it turned out well too.

Banana strawberry goodness!

This is a perfect treat for breakfast, tea time, school snack, dessert and even as a gift for a loved who loves banana bread.

Let us get started.

Ingredients are:-

1. 2 1/2 cups self raising flour. (If using All purpose flour, remember to add 11/4 tsp of baking powder and 1 tsp baking soda, plus a small pinch of salt).

2. 1 level tsp ground cinnamon.

3. 1 tbsp desiccated coconut (optional).

4. 1 1/2 cup sugar or sweet honey.

5. 4 large mashed really ripe bananas.

6. 1 cup frozen strawberries or raspberries. (I usually let them thaw a bit and mash roughly).

7. 1/3 cup coconut oil (or vegetable oil).

8. 2 large eggs.

9. 1 tsp vanilla.

10. 1 cup strawberry or mixed berry yoghurt.

Method.

1. Preheat oven to 180 °C and grease your baking tin really well.

3. Sift your flour and cinnamon in a large bowl, add the coconut and mix well.

4. In another bowl, mix the oil, sugar and eggs till well combined, then add the mashed banana and berries, followed by the vanilla.

5. Add dry ingredients to the wet as well as the yoghurt. Be careful not to overmix.

6. Add the batter to the pan and bake for 45 minutes to 1 hr, till cake is ready and a skewer comes out clean. I usually lower the temperature to about 160 after twenty minutes, and it takes about the same time to bake.

7. Let cake rest in pan for ten minutes then flip it carefully onto a rack and let cool completely in an airy area.

Baking times may vary as ovens are different so start checking at about the 50 minutes mark.

Looks so good!

Cut a slice and enjoy it!

Tip: I love making it in my bundt pan, but it works well in any large baking tin.

Baked this one with honey, it’s just a bit darker but tastes just as delicious as the one made with sugar.

It looks, smells and tastes so good. It is moist and crumbs beautifully too. Definitely worth a try don’t you think?

Beetroot Buns.

Where are my colourful food lovers at?

This one is for you.

My kids and I love the bright pink colour of these beetroot rolls or bun. They are delicious and easy to make. They are good enough on their own or with a soup or as a sandwich.

They are so colourful and tasty!

For this recipe, I used 3 cups of all purpose flour. Added about Half a cup of atta (whole wheat ) flour. One tbsp sugar, pinch of salt, one cup of warm water, 2 tbsp vegetable oil, 2 tsp yeast, 2 tbsp vegetable oil, one tsp of ground mixed spice (I like the savory flavour) and one grated beetroot.

Always activate your yeast with the sugar and warm water.

Add the yeast mixture to the flour mix and stir well with a wooden spoon till it comes together into a shaggy dough. Then place onto a floured countertop and knead with your hands till smooth and soft.

Oil the dough, cover and let rest till doubled in size. It takes one hour in a warm area. Or a switched off oven with the light on.

Punch air out of the dough once risen then shape into 12 rolls.

Place the rolls on a baking sheet lined with baking paper.

Cover and let the shaped buns rest for about 30- 45 minutes before baking for about 18 minutes in a 180°c oven.

I brushed them with a honey butter mix before putting in the oven and after taking them out.

For honey butter, melt 2 tbsp of unsalted butter then add in 1 tbsp honey and mix well. It makes rolls soft, gives a nice sheen, aroma and a bit of yummy stickiness.

You can top the buns with sesame seeds too if you want.

They have a wonderful aroma and look so pretty too.

So delicious!

Had ours with some pumpkin soup. And the rest were great for breakfast too.

Definitely worth a try.

Love,

Wanjoro.

Leo’s Banana Bread.

My son loves bananas. If there is one fruit that this household can never get enough of, it is this.

He likes helping me out a lot in the kitchen too and has a keen interest in how food comes together. I was therefore not too surprised when he asked to be taught how to bake banana bread.

He can fry up a mean egg. Helps in shopping (safely), stirring and cleaning up; he is my little sous chef and I am always happy to have the extra help.

So here is his banana bread Version. We used self raising flour, grated chocolate, coconut oil and love. Lots of love to make this heavenly coconut scented banana and chocolate loaf.

It is moist, fluffy, aromatic and so delish!

To make it you will need:-

  • 11/2 cups self raising flour.
  • 1/3 cup coconut oil.
  • 1-1/2 cups of really ripe mashed banana.
  • 2/3 cup brown sugar.
  • 2 eggs.
  • 1/4 cup unflavoured yoghurt.
  • 1 tsp vanilla extract.
  • 1tsp ground cinnamon.
  • 1/4 cup chopped dark chocolate.

Method.

1.Mix the bananas, oil, egg, sugar and yoghurt together. Add in the vanilla and ground cinammon, then the flour. Fold in the chocolate last.

2. Pour into a greased or parchment lined loaf pan and bake in a preheated oven at 180 degrees Celsius for 35-40 minutes.

3. Let cool in pan for 10 minutes, remove onto a rack to cool, and let rest 30 minutes before slicing.

The cake is moist, aromatic and so delicious, but not too sweet.

Perfect on its own, with some tea or hot chocolate, with some custard or vanilla ice cream.

It keeps well in a covered dish for a couple of days on the countertop, that is if you still have some leftover, which I doubt will happen.

Mmmh! looking at this image makes me crave it!