I’ve baked loads of recipes from Lorraine Pascale’s new book “Bake” now. I’ve been really impressed with the range of recipes on offer from cakes to biscuits and desserts and savoury bakes. I can’t bake as much as I’ve done in the past which does make me feel upset. But it doesn’t do me or my family’s health any good and also I just don’t have the time any more. So baking for local happenings and for Clandestine Cake Club events is really special.
This Banana Loaf with Peanut Butter Frosting was the second cake I baked to donate to a local village’s Spring Festival on the May Day Bank Holiday weekend. I love banana loaf and peanut butter but I’ve never attempted to use both these ingredients together in a cake before.
Lorraine says in her recipe introduction: “The bananas need to be super ripe for this cake recipe”. This is never a problem in our house. I always buy bananas in our weekly shop and it’s only really Mr SmartCookieSam that eats them. I like them but prefer berries on top of my porridge. Sometimes Mr SmartCookieSam puts them on his toast with peanut butter. I was lucky that there were two ripe bananas left which would be ideal to use in this recipe.
The main cake was very quick to bake. I always use ready made loaf tin liners which are so easy to use. When the oven was preheating, I creamed together butter and sugar until it became light and fluffy. I then added one egg, followed by half the quantity of self raising flour needed. This was repeated with another egg and the remaining flour. When all this was combined, in went two ripe mashed bananas.
The loaf was baked in the oven for about an hour. I had to keep checking that the top didn’t over brown. Thankfully it didn’t but I kept poking a skewer in the cake to check it was cooked. Finally after an hour it was ready to come out.
The cake was put on a wire rack and left to cool down still with the loaf tin liner wrapped around it. I didn’t dare move it before just in case it made the whole blinking thing fall apart.
Later on that afternoon I made the Peanut Butter frosting. I used Crunchy Peanut butter to add texture. I prefer to use a sugar free brand, such as Whole Earth or Meridian. There was no point in using a sugary one as I was already adding icing sugar to the frosting. The frosting also used a little bit of butter and a small amount of cream cheese which gave it a delicious flavour. This was simply all weighed out and mixed together with my hand held mixer. The frosting was spread on the top of the cake with a palette knife. To finish off I had bought a bag of salted peanuts to sprinkle on the top. I had to hide the rest of the bag so I wasn’t tempted to eat them.
At the Spring Festival the following day I chose to buy a slice of the Banana and Peanut Butter Loaf to test it out (pictured above with a slice of my Pecan Pie Popcorn Naked Cake). My mum and I halved the slices of both cakes to check them out. I really enjoyed the banana loaf although I did find the frosting a bit on the sweet side. Since losing weight I’ve found my sweet tooth isn’t there as much as it used to be.
I’ll definitely bake the cake again. It would also work well with chocolate chips sprinkled in the cake itself and on top of the cake instead of salted peanuts.
Just before Christmas I was contacted by Hammerson, the developers behind the new Victoria Gate retail development currently being built in the centre of Leeds. They are working in partnership with Zest Health For Life and the Leeds East Food Bank on a project which will make a huge difference to thousands of struggling families in Leeds. Zest Health For Life is a non- profit making organisation which helps disadvantaged people in the Leeds area by giving them chance to take part in activities to improve people’s social, mental, physical and emotional well being.
Over the past three or so years there has been an increasing need for food banks as families struggle to get by due to many circumstances. As a result there are more and more food banks which are providing a lifeline for disadvantaged families. There was also a need for providng people with help in giving ideas for nutritious, yet cheap mealthat would also be tempting to eat. So Victoria Gate has linked up and created a fantastic cookbook which is given out at the food bank.
To find out more about Hammerson’s partnership with Zest Health For Life and the cookbook, read about it here:
The book “Simple Cooking On A Shoe String” is an ideal starter book to give beginners a start in cooking healthy meals that won’t cook the earth. In the ingredients list against every recipe the foods that are usually put in the food parcels are highlighted in bold type. These are usually tinned or packet foods.
I was asked if I would like to take part in a Charitable Food Blogger Challenge by either using inspiration from my own recipes or recipes from the recipe book. I agreed and was sent a food parcel full of ingredients to take up the challenge.
I was impressed with the ingredients I got in the food parcel. I knew that I could bake quite a few things with the ingredients provided, they would stretch quite far and that by including oats, wholemeal flour and bananas the bakes would be healthier than, say a cupcake with buttercream. Not only were there ingredients containing the slow release carbs, such as the oats, they were also cheap ones. I did have to add my own butter but I used Sainsbury’s own value brand of unsalted butter which at the time of writing was 95p for a 250g packet. I also used golden syrup in one of the recipes and this is also a cheap standby to have in your storecupboard.
First of all I chose to bake the Spicy Banana Bread in the Cooking On A Shoestring recipe book. According to the ingredients list you might get sugar and oats in a parcel from the food bank but the other ingredients are cheap to buy and with the exception of the bananas will keep so you could make it again and again. The recipe introduction says “bananas are a good source of vitamin C, potassium and fibre. You can use overripe bananas for this recipe so that they don’t go to waste. You could also use less sugar as the mixed spice already gives this recipe a delicious flavour.The bread could be eaten as a snack or at breakfast time”
The banana loaf was simple to bake in a 24cm size loaf tin and was easily stored in an airtight tin. It cut beautifully up into slices and tasted delicious with or without butter spread on it. My husband actually said he preferred it to other banana loaves he had tasted as it wasn’t too overpoweringly sweet.
With the remaining ingredients I had a brainstorming session and thought about what I’ve baked in the past using oats as a main ingredient and came across a wonderful recipe in another of my favourite cookbooks, one which I’ve bought for my children The Hungry Student Easy Baking by Charlotte Pike. In this book there is a recipe for banana and chocolate chip cookies. As I had quite a bit of sugar left and one banana left in the box I thought I would adapt the recipe to suit what was in the box. So instead of the chocolate chips in the original recipe I used 100g of oats and instead of the plain flour and bicarbonate of soda I used the wholemeal flour given to me in the food parcel.
The result was 18 deliciously chewy and moreish cookies whiche went down extremely well with the whole family. I had to add 90g of my own butter but I didn’t need anything else to make them special.
After the cookies I realised I still had enough ingredients left to bake some flapjacks. I combined 175g butter with 175g of the sugar in the parcel and to this I also added my own golden syrup of about 150g. Otherwise the flapjack wouldn’t have stuck together. When this had melted in a large pan I then added 500g porridge oats and some ground mixed spice. I reckon one or two of the bananas in the parcel might have worked here so long as it had been mashed in.
Unfortunately my daughter turned the oven temperature up to well over 200oC after I had asked her to turn it up. I was refering to some music playing in the kitchen, but she thought I meant the oven! I realised when I thought I could smell burning only 10 minutes after putting the flapjacks in the oven. So down went the temperature but they weren’t my usual chewy offerings. Anyhow I did find one of them was delicious with a cup of coffee at breakfast the next day!
After all this I still had a tiny bit of sugar and oats, some baking powder, some of the vanilla essence, some mixed spice and some of the flour left! It just goes to show that you can create some delicious things with store cupboard ingredients and that they don’t have to cost the earth either. I thought I could use the remaining ingredients to make pancakes and one member of my family could have porridge for breakfast.
You can find out about the work of Zest Health For Life at the link to their website here: