My kids have a love hate relationship with bananas. Some weeks they can't get enough and beg me for them when they're hungry and the fruit bowl is empty by the day after I've done the weekly grocery shop. Other weeks, they won't touch them and those poor little bananas turn brown in the bowl as they lay untouched for a week. It's when those poor bananas are soft and brown that I usually turn to my mum's delicious banana cake recipe so they don't go to waste.
1 teaspoon vanilla essence
3/4 Cup castor sugar
3 mashed bananas
3/4 cups self raising flour
3/4 cup plain flour
1/2 teaspoon bicarb soda
1/2 cup chopped walnuts (optional)
250g block of unsalted butter
3 cups icing sugar
1/4 cup smooth peanut butter
Cream butter, essence and sugar in a small bowl with an electric mixer until light and fluffy.
Add eggs one at a time and beat until combined.
Stir in mashed banana and sifted dry ingredients. Stir until combined.
Spread mixture into a 6 inch round well greased tin.
Bake in a moderate oven (180 degrees C) for about 45 minutes.
Let cake stand for 5 minutes before turning out onto a wire rack to cool.
For the icing:
Beat block of unsalted butter in a bowl until light and fluffy.
Add 3 cups of icing sugar and continue mixing until well combined.
Add peanut butter and mix again.
Cut cooled cake in half and fill with icing mixture with a spatula.
Spread remaining icing on top of the cake with the spatula.
Enjoy a slice with a lovely cup of tea!
It was a rainy old day here today so the kids and I decided to make some cookies for fun that are delicious even though the main ingredient is chick peas! The recipe makes around 18 cookies but they didn't even last the day in our house!
We ate way too much chocolate over the Easter break and still have so much left over so the best part is that we got to use up some of our stash in the cookies (I chopped up some solid chocolate eggs and used them instead of choc chips).
These cookies are delicious and definitely worth a try.
1 x 400g can of chickpeas drained and well rinsed
1/2 cup natural peanut butter (I use Mayver's brand peanut butter as it's all natural with just a little bit of salt added)
1/4 cup honey
2 teaspoons vanilla extract
1 teaspoon baking powder
1/2 cup of chocolate chips
Preheat the oven to 180 degrees C
Combine all ingredients (except for choc chips) in the food processor and process until you get a smooth mixture. Scrape down sides regularly.
Add the chocolate chips and mix with a spatular or spoon.
Place some baking paper on your tray. Wet your hands slightly and roll teaspoon full of mixture in your hands to form a small ball and then place on the baking paper.
Bake in the oven for around 10 minutes.
These cookies don't rise or really go crunchy like most cookies. They are deliciously gooey.
* Recipe originally found at www.texanerin.com
It's so easy to find amazing recipes on Pinterest or Google these days but for me, I love using old family recipes. I think it's so important to keep traditions alive and enjoy nothing more than making a cake from a recipe that my grandma used when I was a little girl when I'm cooking with my own kids. I'm a little bit sentimental in that way.
This Soda Pop Cake recipe is an old family favourite of one of my good friends, made by his mum Carol Hoff and also his grandma, Grace. I can't tell you how good it is! It's lovely and moist and has a delicious citrusy tang to it. It didn't last long in our kitchen!
3 cups sugar
3 cups plain flour
2 teaspoons lemon extract
3/4 cup 7up or similar lemon-lime flavoured soft drink
Preheat oven to 180 degrees C.
Cream butter and sugar for a full 20 minutes.
Add eggs 1 at a time.
Gradually add flour and beat well.
Add lemon extract and soft drink.
Bake for 1 hour and 15 minutes in a well oiled bundt pan.
Cool for 8-10 minutes.
Dust with icing sugar or glaze as desired. I used a cup of icing sugar and put in some of the left over 7up and used that as my glaze - it was delicious!
This is such a yummy treat that I hope you will try.
Thank you for visiting - I'm Alison and this is where you can find out what projects I'm working on as well as cake and styling trends, recipes and other little tid bits that I think you might like.