Banana, Cinnamon and Sultana Cakes (Gluten Free) and the Fairy Cake Revolution

This is becoming a bit of a regular slot on here, they are just so easy to make and each week I seem to have a new ingredient that needs eating or cooking with before it goes to waste so here we have it another use for those spotty bananas at the bottom of the bowl, or if you’re looking for an alternative try this or this.

I do kinda like the idea of championing these little cakes, they seem to have disappeared in the whole cupcake phenomenon that has swept the world, it’s like a little fairy cake revolution!  All hail the humble fairy cake, whipped up easily by everybody, without the need for half a tonne of butter cream icing and designer names and price tags.  So this my friends is a little shout out to my  fairy cakes, I still love you!

Makes about 20

Ingredients:

  • 150g butter
  • 100g sugar
  • 150g gluten free self raising flour (I used Dove’s)
  • 3 eggs
  • 3 bananas, mashed
  • A big handful of sultanas
  • 1 heaped teaspoon of cinnamon

Method:

Pre heat the oven to 180 degrees (fan).  Cream the butter and sugar until pale and fluffy.  Beat in the eggs one by one. Add the mashed banana, sultanas and cinnamon and stir.  Mix in the flour and then spoon into cases, ab0ut 2/3rds full.

Bake for about 15 min or until golden and cooked through.  Leave to cool then share, spreading the word, the revolution is here, LONG LIVE THE FAIRY CAKE!!!

Iced Banana Espresso Pick Me Up

Hello there, I’ve been a bit slack lately haven’t I? It was my last week at work last week before the summer holidays (yay!) and, typically, I suddenly realised as it kicked in on Monday that I had shed loads still to do so I ws busy getting stuff together and packing for my 3rd office move in 2 1/2 years(!). At the weekend I attended a very interesting conference come residential training course and have since been pottering about and trying to entertain my 3 year old daughter. We went to Brighton yesterday, I really love it there and they have the best play area by the beach so the little lady was more than entertained with that, the beach and running down the promenade at top speed. Here a few pictures of the day:

Priya and Megan throwing stones into the sea

The old pier

Forget Zumba try walking up and down these for an hour, thighs of steel I tell you!

After getting back we were cream crackered, there is something about the sea air and trekking round and up and down the hills and pebbly beaches of Brighton that makes you realise how incredibly unfit you are, my thighs are literally aching today after dragging the push chair through the pebbles and pushing it arduously up the hill back to the station. Anyway we were a bit unlucky with our choices of food and drink that day and towards the end of the afternoon I really fancied a proper milkshake, so we went into what looked like a reputable establishment amongst the Lanes and ordered said milkshake. After reading the claims of ‘mixed with homemade ice cream’ I had somewhat got my hopes up that this would be a thick flavoursome affair but unfortunately I was sadly disappointed by the syrup based, watery, sweet milk drink that arrived. But I was not deterred, I would, by the end of the day, find or make my ultimate milk pick me up and that I did! I became a little obsessed last summer with those frozen mocha coffee drinks all the big chains do but after realising they were practically the sum total of my expected calorie intake of a day and then getting that post caffeine sugar slump I decided it was best I cut back on these icy delights. So to compensate and as a little treat (this can be naughty) I concocted my own rather healthier and far, far tastier iced coffee drink. If you’ve been with me for a while you will have read one of my first very simple recipes for an ice cream like banana milkshake (the secret – frozen banana) so this is an extension of that technique with or without the optional (perhaps depending on the time of day you wish to drink this) slosh of Kahlua.

mmmm...

Serves 2

Ingredients:

2 frozen bananas (this is a great way to use up bananas that are starting to brown, chop them up into chunky slices, bag and chuck in the freezer then next time you fancy a rather virtuous treat, you have the main ingredient to hand and no waste!)

Half a pint of milk (you choose your fat level, skimmed works and is healthy but if you fancy a more full on creamy sensation then whack up the fat content and go full fat)

2 espressos, I use Percol, it’s instant but very good

A squirt, or maybe 2 of agave syrup, failing that golden, honey or sugar – I like the idea that I’m being semi healthy with the agave (plus this is the stuff they make tequila from!)

A capful of vanilla extract

A couple of measures of Kahlua (optional)

Method:

Whizz all the ingredients in a blender. Serve in glasses of your choice or a mug like I used this afternoon in my non alcoholic version ( no ones looking you know). Grate some chocolate on top if you are feeling fancy and drink or spoon down your throat whilst smugly thinking how fantastically good this is for you. This drink not only gives you one of your five a day, it gives you a good caffeine kick, has calcium in it, the banana adds fibre and prevents that post caffeine slump AND if you use agave its sugar free. What more could you want? Make one NOW!!!

p.s. if you want to halve the recipe and make enough for one, go on you’re worth it, then it might be advisable to let the espresso cool for while so that it doesn’t melt your drink too much, I found with 2 bananas it is fine but with one you can end up losing the ice cream finish so just wait a little while yeah?

Banana Bread (gf)

I used the recipe on http://www.pattycake.ca/recipes/easygfbananabread as a basis for this but didn’t have all the ingredients so experimented a little.  My little family and me just shared a slice hot from the oven with some butter on, it was good.  I’m hoping it will still be delicious tomorrow as I am attempting to change my breakfast rut of the moment.  Every so often I get hooked on a breakfast and don’t stop eating it until I am sick of the sight of it.  I went through yoghurt, crunchy nut cornflakes with banana, fruit toast (gf), cheese on toast, flapjacks and my latest far from healthy start to the day a cheese and ham toasted gf muffin. So this is the plan, start having a slice of this of a morn and give myself a break from my croque monsieur obsession.

Kahlua Flambeed Bananas

I was thinking I really should cut down on desserts and stuff but then I got this in my head and had to make it.  It’s Monday, I need a pick me up and this is it.

Serves 1

Ingredients:

1 Banana

1 teaspoon of butter

1 shot or there abouts of Kahlua

Shaved dark chocolate and a scoop of vanilla ice cream to serve.

Method:

Slice banana in to thick diagonal slices.  Heat pan.  Add butter.  Add bananas.  Fry until slightly golden on one side.  Turn.  Slosh in the Kahlua.  Flambee! (tip pan to flame on gas or set a match to it)  Put bananas and sweet, sweet, oozy juices in a bowl.  Add a scoop of your favourite vanilla ice cream.  Shave on about a tablespoons worth of dark chocolate.  Devour. 

Monday blues be gone!

x

Gluten Free Banana and Cinnamon Pancakes

After having a very healthy lunch of some lovely curried pea soup (see below for recipe).  I decided to make a little treat for pudding.  This recipe is gluten free but I’m sure it is just as tasty made with wheat flour.

This makes about 6 pancakes.

Ingredients:

1 heaped tablespoon of gluten free flour

1/2 a teaspoon of gluten free baking powder

Half a mashed banana

1 large egg

1/2 teaspoon of cinnamon

A teaspoon of agave syrup or sugar

Milk

Method:

Whisk the egg then add all the other  dry ingredients.  Add enough milk to loosen the mixture, I guess it should be rougly thick double cream consistency.

Ideally I think you should set the mixture aside for about half an hour but i didn’t bother. 

Heat up a pan, grease with oil.

Spoon in mixture to make little scotch pancake sizeed pools.

Wait until little air bubbles start to prink through the top then flip.

Serve warm with syrup and fruit.  I had some lovely English raspberries with mine.  Yum, yum…

Bananas and Custard

I really don’t have much time tonight, so I won’t share what rubbish I ate for dinner but I did have room for a super simple dessert that is more a reminder than a recipe.  This is such a lovely, comforting dish.  I guess its very much nursery food and me and my little girl tucked into this just before her bedtime. 

Ingredients:

Bananas

Custard – it would be simply wonderful if you could make this, i didn’t!

Method:

Warm custard.  Slice bananas and put in a bowl.  Pour over warmed custard.  Leave for a few minutes to cool and eat lukewarm when all the lovely banana flavours have mingled with the creamy custard.

mmmmmm……………