Oh So Glorious Banana Bread

This is my very, very simple bread machine banana bread recipe. There are a lot of those recipes out there and a lot of them ask you to take stuff out of the bread machine for some reason or do things in stages, add some of the ingredients later etc. I think the machine can do all of that work without my help so I’m being cheeky and all of the ingredients go in at the same time. The machine never complained so far.

This is called bread but really it’s not the kind of stuff you can have for breakfast with a slice of ham on it. This is more of a cake, really. It’s to die for when paired with a hot cocoa or a coffee.

 

banana breadWhat you need is:

 

 

3 Tbsp of oil
2 eggs
2 1/4 cup plain flour
2 bananas broken into pieces
1 cup sugar
1 tsp baking powder
1/2 tsp bicarbonate of soda
a handful of dried cranberries
1 tsp of ground cinnamon

 

 

Place the ingredients in the bread machine pan in the order listed above, set the machine on ‘dough’ cycle and let it mix the ingredients until the bananas are mashed and other ingredients well combined (app. 15minutes).

 

 

Set the machine to ‘bake’ cycle and leave to bake for 60 minutes. After that time check with a cocktail stick if the bread is ready. If the stick doesn’t come out dry, reset the machine to bake and give it another 10 – 15 minutes.

 

With this recipe it’s a good idea to remember that as eggs are perishables you shouldn’t leave the machine on a 12 hour timer and such. Just let it do its job immediately.

It’s going to be hard to stop eating.

 

 

 

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

Blackcurrant Jam Cake

Last summer I made so many jars of preserves I now am looking at a full fridge of blackcurrant and other currant jam and syrup.

blackcurrant cake

Blackcurrant jam is delicious but who can eat it every morning? It’s just too sweet. So I decided I would use it for cakes. This is one of those glorious recipes where you get to use the whole jar of jam. I imagine other jams would do well here too, consider cherry or something else that has a bit of sourness to it. I haven’t tried it but I imagine strawberry or blueberry would just be too sweet in this recipe.

blackcurrant cake

 

This is also a recipe where I use applesauce instead of part of the fat. You can just use oil instead but I love being able to reduce fat in this cake and bring some vitamins and apple goodness instead.

blackcurrant cakeblackcurrant cake

blackcurrant cakeIngredients:

1/4 cup oil

1/3 cup applesauce (you can use oil instead but it’s healthier with applesauce)

1 cup sugar

1 egg

1 1/4 cup plain flour

1 3/4 cup oats

1/2 tsp baking powder

1/4 tsp salt

1 tsp vanilla extract

1 cup jam

 

 

 

 

Preheat the oven to 180C/350F.

In a kitchen robot, start beating oil and sugar until it becomes slightly fluffy and lighter in texture. Add applesauce, egg, vanilla extract and beat until  well combined. Switch off the whisk and add flour, baking powder, salt and mix with a spatula until uniform.  Add most of the oats and mix again.

blackcurrant cake

Line a baking tin with baking paper, I use a 21cm/8inch square tin. Press the mixture into the bottom.

blackcurrant cake

Cover the mixture with blackcurrant jam.

blackcurrant cake

Sprinkle the remaining oats on top. Another version I sometimes make is to sprinkle a little leftover dough on top also.

 

Bake for 30 minutes.

blackcurrant cake

 

© Julia Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

 

Scary Looking Dried Fruit Loaf

Today is Halloween, so there must be Halloween everything. Halloween costumes, candy, parties and everything else. So here’s my contribution: the scary looking cake. There is nothing scary about making it though. I rarely like to slave over a cake for many hours. Cake for me is something I can make quickly while talking on the phone to a friend or waiting for potatoes to cook. Plus baking time, obviously. But that’s no work, just set the timer and you’re free to go.

dried fruit loaf

This is one of those cakes which shamelessly grow almost out of their form and then crack in the middle. Yum!

 

So here it goes, you will need the following:

 

dried fruit loafdry ingredients:

2 1/2 cup plain flour

1 cup sugar

1 1/2 teaspoon baking powder

1/2 teaspoon salt

 

wet ingredients:

1/4 cup of rapeseed oil

1/4 cup of applesauce (you can use oil here if you have no applesauce)

2 eggs

1 cup milk

 

dried fruit:

4 dried figs, chopped

3 Tbsp raisins

3 Tbsp dried cranberry

also: a couple of teaspoons of jam for decoration

 

 

 

 

 

 

 

Preheat your oven to 200C/395F.

Mix all of the dry ingredients in  a bowl and once the baking powder and salt are well distributed in the flour, start adding wet ingredients.

This recipe calls for oil and applesauce, which is one of my ways of making it lower in fat but if you don’t have applesauce it’s perfectly ok to just use oil instead.

Once all of the wet ingredients are added and the mixture is blended (just use a spatula, no need for a kitchen robot) add the dried fruit.

dried fruit loaf

Line a loaf tray with baking paper and pour the mixture in. At the end spoon a little jam on top for decoration and the ‘scary’ look. I used blueberry jam but I imagine a red jam would be even better.

Bake for 55 minutes to 1 hour. Check with a skewer.

dried fruit loaf

 

© Julia Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

 

 

Poppyseed Madness Cake

This cake is a bit of a weird one, I admit. It has poppy seeds in a crazy amount. And I love it.
It’s a good idea to give the poppy seeds a good smell and maybe a taste test just to make sure that the natural oils in them haven’t gone rancid. Rancid poppy seeds can turn any cake or muffin into a strange thing smelling like paint. Don’t go there!

There will also be a lot of eggs broken while making this one. It’s all worth it though for the delicious result.
And how original!

You will need:

125g or half a cup melted unsalted butter
1 cup all purpose flour
1 cup sugar
1 cup poppy seeds
7 egg whites
1 teaspoon vanilla essence
1 teaspoon baking powder

poppyseed madness

Preheat the oven to 200C/395F and grease or line a loaf pan.
With an electric mixer beat whites with sugar until they are forming peaks and stiff. You can try it by hand but in my opinion it just takes too much time.
Add all the other ingredients and beat just to blend, don’t keep going once blended.
Pour into the bread pan and bake for 45 minutes or until the cocktail stick comes out clean.
poppyseed madness
Cut into slices and stuff your face. Yum!

 

© Julia Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.