Banana bread is one of my favourite things to bake. Its easy, resourceful and delicious! I started baking this in my second year at university when my bananas went past they’re best, thinking it might get nibbled by my housemates and I had my evening treats sorted, but instead I found myself fighting for a slice and the plate being empty the next day! It became my staple bake at uni, and I’ve continued to make it now I have moved home and my family love it!
The recipe I use is Mary Berry’s, of course, and although I tweak it slightly on occasion its the staple recipe I go to when the bananas are looking sad!
- 2 over ripe bananas
- 2 eggs
- 2 tbsp milk
- 100g softened butter or margarine
- 175g caster sugar
- 225g self raising flour
- 1tsp baking powder
- Preheat the oven to 180C / Fan 160C / Gas 4.
- Lightly grease a 2lb loaf tin, then line the base and sides with baking parchment (if you have a non stick tin you may not need baking parchment, I don’t use it on my bakes)
- Break the bananas into pieces in a mixing bowl and mash until separated slightly
- Measure all ingredients into a mixing bowl and beat for about 2 minutes, until well blended
- Spoon the mixture into the tin and level the surface
- Bake in the pre-heated oven for about 1 hour, until well risen and golden brown. A fine skewer inserted in the centre should come out clean if the loaf is ready.
- Leave to cool in the tin for a few minutes, then turn out, peel of the parchment and finish cooling on a wire rack.
You can tweak this slightly by reducing the sugar and substituting the flour, I personally do half wholewheat flour and half self raising. I also took out 100g of sugar for these bakes (I first doubled everything as I was making 2) and it didn’t make a noticeable difference!
This is so nice to have as a snack, evening treat or even with custard for a sunday dinner dessert! If you bake this send me a picture on twitter or instagram to @cosycaitlin!
Have fun and enjoy!
After being ill for over a week, I finally started to feel better this weekend. However, this joy was short lived as on monday I was back to feeling rubbish again! This gave me the perfect opportunity to have a pick me up bath, something I love doing when I feel a bit crappy.
These are my essentials for a pamper bath;
- A face mask, I broke out this weekend so I reached for my Origins Charcoal mask which I really love. My skin is visibly clearer the next day and its soothing. Love it!
- A hair mask, I needed to wash my hair last night anyway so I thought I would treat it and pop a hair mask on for the first time in ages. I originally bought this pot nearly a year ago, and used to use it every week, so it lasts ages! It makes my hair super soft and keeps it in tip top condition!
- A bath bomb, what is a pamper bath without a Lush bath bomb?! After searching through my collection I decided on honey bee, it had a subtle and relaxing scent, and wasn’t overpowering at all. It didn’t do anything exciting to my bath water, but it did its job perfectly!
What do you guys do when your feeling under the weather?
I seem to have caught the baking bug again recently, and what better excuse to make some sweet treats than Halloween?! I decided to make some pain biscuits with pumpkin faces on, inspired by Zoe Sugg’s Nala birthday biscuits!
I used a recipie from my Cookie Jar book for Simple Cookies, which they really were!
- 175g plain flour
- 1/2 tsp ground nutmeg
- 115g softened, unsalted butter (I used stork baking margarine and it worked perfectly)
- 50g caster sugar
- Preheat the oven to 180°c
- Sift the flour and nutmeg into a bowl. Add the butter and rub it in until it resembles breadcrumbs (you can also add this into an electric mixer which will also give you a breadcrumb texture)
- Add the sugar into the breadcrumb like dough and knead it all together until it forms a stiff dough
- Flour your surface and roll out the dough until it is around 5mm thick
- Using a cookie cutter of any shape, cut out your cookies. Roll out any unused dough and continue cutting until it is all used up. Place your cookies on a large, non stick baking sheet
- Bake in the preheated oven for 8-10 minutes, or until pale golden. Transfer onto a wire rack and leave to cool completely
For the Icing
You will need icing sugar, water and food colouring. I didn’t measure out any of my items (rubbish, I know!) but basically mix until you have a thick, but still runny consistency as you don’t want it to run off, but still want it to flood inside the border. Remember that food colouring is a liquid, so make your desired colour and then readjust your consistency.
I love how these turned out, they’re super cute and festive whilst also tasting really nice! The icing makes the biscuit quite soft, so try overbake slightly if you like a harder biscuit. I loved these and will definitely be making them again for other seasons!