Now I am sure you are like me and have tried a few dozen banana bread recipes! Well here is one more that I find a winner. Perhaps use it as a Christmas gift with a difference, it will definitely be gobbled down on Boxing Day.
3 large ripe bananas, mashed
2 cups self-rising flour
½ cup vegetable oli
1 cup granulated sugar
½ cup chopped nuts
– Mix the flour and sugar together in a bowl.
– Lightly beat eggs and add the mashed bananas and oil.
– Mix in the flour/sugar mixture.
– Then add the nuts.
– Pour batter into a greased loaf tin.
– Bake for 1 hour at 160 C or until cooked through ( this can be affected by the moisture from the bananas, so check before removing)
– Remove and cool in the pan on wire rack.
We all have that moment… the phone rings and the family want to ‘pop-in’ for a quick visit and there is nothing ready for them to snack on. Armed with this recipe you will welcome them with a lovely aroma wafting from the kitchen and more importantly you will not be exhausted from the preparation!
1 ½ cups all-purpose four
¾ cup white sugar
½ teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1/3 cup milk
1 cup fresh blueberries
½ cup white sugar
– Preheat the oven to 200 degrees C ( 400 degrees Fahrenheit). Grease the muffin tin.
– Combine flour, sugar, salt and baking powder. Measure the oil into a measuring cup then add the egg and beat. Fill the cup right to the top with the milk and mix.
– Add this to the flour mixture.
– Fold in the blueberries.
– Fill the muffin cups right to the top.
Bake for 20 – 25min in the preheated oven or until done ( a light brown tinge is a good indicator). Serve and enjoy!
Need a filling dish when the family are coming over? This will definitely fill the gap this autumn.
- 200g Smoked bacon bits
- 200g Sweet corn, (tinned is easiest)
- 50g Plain Flour
- 1 average sized bunch of Salad Onions
- 75g Butter ( unsalted is better)
- 700g Cod Fillet, cut into large pieces ( fresh or frozen)
- 500g Sweet Potatoes, peeled and cut into 5-7cm chunks
- 500g Floury Potatoes, peeled and cut into 5-7cm chunks
- 570ml Semi-Skimmed Milk
Preheat the oven to 190ºC. Put the potatoes in a large pan of cold water, bring to the boil then only add the sweet potatoes. Simmer for approximately 15-20 minutes until both are tender. Drain thoroughly then mash with 25g of the butter, season and set aside. To cool
Place the bacon bits in a wide, heavy-based pan and cook gently until starting to release its fat. Increase the heat and fry for 5 minutes until crispy. Stir in the salad onion and sweet corn then transfer to a pie dish about 25cm square x 5cm deep. Pour the milk into the bacon pan and add the cod. Bring to the boil and poach gently for 5-6 minutes, until the fish starts to turn opaque. Transfer the cod to a plate and strain the milk into a jug or spare mug.
In a medium pan melt the remaining butter and stir in the flour using a wooden spoon. Cook for approximately 2 more minutes, keep stirring, then remove from teh heat and add a litle of the warm milk. Stir the mixture until it is smooth before incorporating the rest of the milk. Return the pan to the heat and stir in the sauce constantly until it comes tot eh boil. Simmer and cook for another couple of minutes then flake the fish into the sauce discarding any liquid you have left on the plate. Stir through and then season to taste, finally pouring into the pie dish.
Pack the mash over the filling being careful to spread to the edges with a fork. Place in the oven and cook for 30 minutes until piping hot and the top is just starting to brown.
Now serve and watch the smiles.