Banana Cinnamon Swirl loaf

I love baking and can't think of many things that create that sense of clam and contentment in a household like a freshly baked homemade cake. The weather in Lancashire is currently blustery but still fairly mild for the time of year and we have only experienced one frost so far this season, I love cooking with warming spices and cinnamon in one of my absolute favourites and thought that the addition of a cinnamon sugar swirl would work well and oh my it does. Since coming up with this twist on a basic banana loaf I have made this loaf at least 4 times already, its that good.

Its falling off a log simple to make, an easy recipe and another one for using up manky bananas, as mentioned earlier I love cinnamon and buy it in industrial quantities, just make sure that it still fragrant before baking as you want that beautiful cinnamon amours to perfume your whole house whilst you are baking.

What you need

• 3 soft ripe bananas - peeled
• 1 egg - free range
• 1 tsp bicarbonate of soda
• 1 1/2 cup of plain flour
• 3/4 cup of granulated sugar
• 1 tsp vanilla paste or extract
• 1/3 cup of melted butter or if diary free - sunflower oil

For the swirl

• 1 tbsp ground cinnamon
• 1/3 cup of granulated sugar

You also need a 2lb loaf tin, lined

What you do

• Preheat the oven to 180c
• Mix the swirl ingredients together in a ramekin, put to one side.
• Mash the bananas in a large bowl with a fork until you have a smooth puree, add the vanilla to the bowl.
• In the large bowl, I use my stand mixer add all the other ingredients (except the swirl mixture) and mix until you have a smooth mixture
• Pour half of the mixture into the prepared pan and sprinkle with just over half of the cinnamon swirl mixture
• Top with the rest of the banana cake mixture, smooth level with a palette knife and then sprinkle the top with the remaining cinnamon sugar mixture.
• Bake for 50-60 minutes until the cake tests baked with a skewer
• Cool initially in the tin for 15 minutes and then cool fully on a wire rack.

Prune and raisin loaf cake - gluten free

Winter baking needs to be comforting and this loaf definitely hits the spot, ideal served with a good cup of tea. I have mentioned before that Mr LF is a member of a walking group and this has been tasted and approved by his fellow walkers, its also robust enough to survive being buffeted about in a rucksack or lunch box.

I love the sticky soft prunes which create large pockets of moist juicy fruitiness, this cake is naturally gluten free and improves with keeping, I have baked the recipe several times and would recommend that you use a quality cider or fruit juice as your soaking liquor as it really makes a difference to the overall flavour of the cake.

This version is taken from River Cottage Light and Easy and is also very similar to a tea loaf recipe I make a lot but instead of the raisins and prunes, I used the same quantity of dried fruit.

What you need

• 150g raisins or sultanas
• 150g soft pitted prunes
• 75g soft brown sugar
• 150ml cider, strong tea or fruit juice (apple or orange is good)
• Oil spray
• 1 egg - free range
• 100g rice flour or gluten free flour
• 100g ground almonds
• 2 tsp baking powder
• 1/2 tsp mixed sweet spices

What you do

• Soak the fruit in the cider,tea or juice for a couple of hours, stir in the sugar until dissolved in a large baking bowl. I leave it covered with a tea towel in the kitchen
• Oil spray and base line a 2lb loaf tin
• Pare heat the oven to 170c
• Sieve the flour, almonds, baking powder and spices on to a plate ready for adding to the bowl
• Add the sieved flour and egg to the bowl containing the soaked fruits, mix thoroughly and then turn into the prepared loaf tin
• Bake for 50 to 55 mins until golden and well risen
• Cool initially in the tin and then cool fully on a wire rack
• Stores well in an airtight tin.

I am linking this post up to "Bake of the Week" over at Casa Costello, a general celebration of baking in all its forms.

                                                               

Earl Grey tea loaf - gluten free

Frankly I don't think you can beat a tea loaf, especially one which is Earl Grey scented. This very British bake is great for taking on picnics or in school lunch boxes and the like, it is also better after a couple of days wrapped and stored in an airtight tin.

To ensure a moist tasty cake please soak the dried fruit for at least a couple of hours in the tea so it doesn't rob the cake of its moisture whilst baking, this is particularly important if you are baking gluten free. I have been experimenting recently with mixing my own gluten free flour rather than relying on ready mixed and must say that I am impressed with the results being achieved.

Earl Grey tea dates from the 1830's and is reputed to be named after the Prime Minister of that time, a black tea with the addition of the oil of the bergamot orange.

What you need

• 275g Dried mixed fruit (raisins, sultanas, cranberries, apricots are all lovely)
• 125ml strongly brewed Earl Grey tea
• 90g softened butter or quality vegetable margarine
• 125g golden caster sugar
• 180g plain gluten free flour
• 1 tsp bicarbonate of soda
• 1 1/2 tsp baking powder
• 1 tsp xanthum gum
• 125ml warmed skimmed milk ( I use the microwave)
• 2 eggs - free range

1 x 2lb loaf tin base lined or use a liner (I pick them up from the local £1 shop)

What you do

• Soak the fruit in the strongly brewed Earl Grey tea for at least 2 hours
• Once the fruit is soaked and swelled then you are ready to bake
• Pre heat the oven to 160c 
• Beat the softened butter and sugar together in a large bowl or use a mixer.
• Once soft light and fluffy add the rest of the ingredients except the dried fruit 
• Mix until well combined, then fold in the dried fruit
• Pour into the prepared tin and place in the oven
• Bake for 50 -60 minutes, the cake is ready when a skewer inserted comes out clean
• Remove from oven and allow to cool for 5 minutes in the tin, then cool fully on a wire rack
• Once fully cool wrap in foil to store
• Fabulous serve buttered or on its own.

As this cake is perfect picnic food I am linking up to Tea Time Treats whose theme this month is PICNIC FOOD, a blog challenge hosted by Lavender and Lovage and Hedgecombers.

                                         

Gluten free banana loaf

For medical reasons I have recently switched to being gluten free and whilst this is proving a little challenging in the bread department, its not effecting cake baking too much....

Gluten free flours don't behave in the same manner as wheat based flour but frankly in this recipe you struggle to tell its gluten free. It is a satisfying bake which is great to use up past there best bananas, personally I love banana cakes as they have a beautiful aroma whilst baking and this one in no exception.

I am thinking of swirling in chocolate hazelnut spread next time round to provide an extra level of decadence, you could also add nuts if you would like more texture.

What you need

• 75g softened butter
• 175g sugar
• 2 eggs free range - beaten
• 3 large bananas - the spottier the better
• 200g gluten free plain flour ( I used Dove's farm)
• 1/4 tsp bicarbonate of soda

What you do

• Grease and line a 2lb loaf tin
• Cream the butter and sugar in the mixer until light and fluffy
• Add the eggs and bananas, flour and bicarbonate and mix until well incorporated
• Pour into the prepared tin
• Bake for about 60 minutes at 180c until its golden and cooked through
• Cool on a wire rack

Banana and blueberry loaf

As regular readers will know I hate waste, so another variation on Banana loaf was required to use up a couple of spotty bananas from the fruit bowl. I always buy organic fairtrade bananas as they taste so much nicer and more intensely banana than the ordinary type, combined in this recipe with one of my favourite superfruits blueberry, the resultant loaf is very moreish. Its a another cup recipe and is very easy, just line your tin and mash your bananas, other than that its an all recipe.

Ingredients

• Plain flour - 2 cups
• 1tsp baking powder
• pinch of sea salt
• 1/2 cup soft butter or quality margarine ( I like to use butter as the flavour is better in this recipe)
• 1 cup caster sugar (you could use granulated)
• 2 eggs - free range
• Vanilla paste - 1 tsp ish
• 2 ripe bananas - mashed
• 1 cup of blueberries

You'll need a 2lb loaf tin, lined

Method

• Just place all ingredients (except for the blueberries) in a large bowl and beat until you have a smooth mixture, I use my Kitchenaid mixer !
• Then gently fold in the blueberries and pour into your prepared loaf tin
• Bake in a preheated oven at 170c for approx 50 minutes, until cooked when tested with a skewer
• Cool in the tin initially and then on a wire rack
• Keeps well in airtight tin and would also freeze as well

Spicy sweet potato cake loaf

Another unusual bake using sweet potatoes to give the cake moisture and a soft tender crumb, the resultant cake is delicious, spicy and lovely served to accompany a coffee or tea. You could guild the lily by frosting or topping with a cream cheese topping but I love it just the way it is.  The other nice thing is the mixture actually makes 2 loaves so you have one to freeze / share or gift.This is based on a bake by the fabulous Averiecooks who has some amazing recipes, check out her blog !

 

Ingredients

• 2 medium sweet potatoes, peeled, chopped and microwaved until soft, then drain and allow to cool
• 2 free range eggs 
• 1/2 cup of vegetable oil ( I like to use sunflower)
• 2 tbsp plain yoghurt
• 1 tsp vanilla paste
• 1 3/4 cups plain flour
• 1 1/4 cups granulated sugar
• 1/4 cups soft light brown sugar
• 2 tsp bicarbonate of soda (level)
• 1 tbsp ground cinnamon 
• 1 tsp ground ginger
• 1 tsp approx freshly grated nutmeg
• 1/2 tsp ground allspice
• 1/2 tsp ground cloves

Method

• Preheat oven to 180c /325F 
• Oil spray a 2 x 2lb loaf tins or alternatively use a tin liner ( I get mine from the pound shop)
• Combine all the fry ingredients in a large bowl
• In another bowl combine all the wet ingredients
• Now combine the two bowls, gently combining fully ensuring everything is fully mixed
• Pour the batter into the two prepared tins, smoothing the tops level if necessary
• Place in the oven
• Bake for 60 - 70 minutes , until tested cooked with a skewer
• Its as simple as that !
• Cool in the tin for 10 minutes or so and then cool fully on a wire rack
• The loaf freezes wrapped and also keeps well wrapped in foil in a tin for up to a week if it lasts that long.

I took one of these loaves along to my regular Womens Institute meeting and it was very popular, so much so that I didn't get a slice :-(

Spicy fruited poppyseed loaf cake

I am one of those people who if I don't have cake in the cupboard I feel unprepared and slightly bereft for some reason. I bake at least once a week and like to ring the changes responding to the seasons and the weather mood, I also enjoy spicy fruity bakes and love trailing new recipes or experimenting with a known recipe by adding sneaky additions. This mildly spicy fruity loaf is such a bake, warming and homely.

Ingredients

• 180g self raising flour
• 90g demerara sugar
• 125g luxury dried mixed fruit
• Pinch of ground ginger
• 1 tsp ground cinnamon
• 1 tsp of freshly grated nutmeg
• 1 tbsp poppyseeds
• 90g butter - melted
• 180g golden syrup
• 1 egg - free range - beaten
• 4 tbsp milk

You will need a 2lb loaf tin, lined

Method

• Pre heat your oven to 160C
• Mix all the dry ingredients in baking bowl
• Melt the butter and syrup in a saucepan
• Add the melted butter and syrup mixture to the bowl and mix well
• Now add the egg and the milk to the bowl, stir well
• Pour in to the prepared loaf tin
• Bake 45 minutes approximately, until tested cooked with a skewer
• Leave to cool in tin initially
• Remove from tin and allow to cool fully on a wire rack.

The resultant loaf cake is slightly sticky and moist, it keeps well in an airtight tin and will freeze successfully.

Low Fat Oaty blueberry loaf cake

I try wherever possible to make my baking healthy, I am great believer in the positive benefits of a piece of cake and if it healthy too then great. This recipe features low fat or no fat yogurt, something I normally have in my fridge, the fabulous anti oxidant rich blueberry , but you could use blackberry if that works for you and the cholesterol reducing oat. Cinnamon is also featured ( one of my favourite spices ) which supposedly has the properties to help regulate blood sugar levels.

What I do know is it tastes good, so hopefully its doing you good too. Based on an american recipe for mufffins,I have pimped its health content by adding the oats and spices.

Ingredients

• 1 cup of fresh blueberries
• 1 3/4 cups of plain flour
• 1/2 cup rolled oats
• 2 tsp baking powder
• pinch of sea salt
• 1 tsp ground cinnamon
• 1 cup of caster sugar
• 2/3 cup low fat / no fat plain yogurt
• Juice of 1 lemon
• 1/4 cup skimmed milk
• 2 eggs - free range
• 1 tbsp sugar and 1 tsp cinnamon - to make cinnamon sugar

Method.

• Pre heat your oven to 180C
• Spray a 2lb loaf tin with oil spray
• Mix your first 7 ingredients in a bowl
• Whisk up in a second bowl, your eggs, yoghurt, milk, and lemon juice
• Add the wet mixture to your dry mixture and stir until well mixed
• Pour / scoop into your prepared tin
• Sprinkle the top with your cinnamon sugar
• Bake for approx 35-45 mins until well risen, golden and when tested with a coktail stick cooked through
• Cool in tin, serve in chunky slices.