Peanut butter, chocolate banana bread

If you fancy something moreish and moist then this banana bread is for you. Nothing fancy just really, really tasty! If you're like me and find yourself with a few overripe bananas this is the perfect recipe to transform them into. 

Ingredients
75g crunchy peanut butter 
125g  butter, softened
200g caster sugar 
1 teaspoon vanilla extract
2 eggs
200g plain flour 
1 teaspoon baking soda 
3 large very ripe bananas
1 large ripe, but firm, banana
100g milk chocolate chips

Method

Preheat your oven to 160c and line a loaf tin. 

Heat the peanut butter in a pan until just warm and set aside.

Cream the butter and sugar together until pale and fluffy.

Add in the vanilla.Sift together flour and baking soda.

Add one egg and a spoonful of flour, beat until smooth. 

Add the other egg and the remainder of the flour. 

Mash 3 bananas and add to the mixture.

Fold in the warmed peanut butter and chocolate chips. 

Pour mixture into the loaf tin. 

Slice the remaining firm banana in half and push gently into the mixture. 

Bake at 160c for 1 hour. 

Mini Lemon Meringue Tarts 

I made these miniature lemon meringue tarts at the weekend and was delighted with how they turned out. They are a little time consuming because of the different elements involved but are definitely worth the wait. 

Ingredients

Shortcrust Pastry
225g plain flour 
100g butter (diced)

Lemon Curd
4 lemons (juice & zest)
100g butter
325g caster sugar
8 eggs, 4 separated

Meringue
100g caster sugar 
25ml water 
50g egg whites  


Method
Put plain flour and butter into a food processor and blitz until the mixture resembles fine breadcrumbs. 
Add 2-3 tbsp of water and mix until a firm dough forms.
Wrap the dough in cling film and chill for 30mins.

Heat oven to 160c. 
Roll out pastry and use to line mini fluted loose-bottomed tart cases, leaving a little pastry overhanging. 
Prick the cases with a fork and bake blind for 20 mins (removing the paper and beans after 15 mins) until pale golden brown. 
Set aside to cool. 
When cool, use a  knife to neatly level the pastry.

For the filling:
Put the zest, juice, butter and 225g of sugar into a saucepan. 
Heat gently until the sugar dissolves, then remove from the heat. 
Beat the whole eggs and yolks together, then stir into the pan. 
Stir over a low heat for 5-10 mins until thickened. 
Sieve into a bowl, then spoon into the cases. 

For the meringue:
Put the sugar and water into a saucepan over a medium heat with a thermometer resting in the liquid.
Start to slowly whisk the egg whites until just starting to foam.
Heat the sugar until it reaches 121°C then slowly pour into the egg whites while still whisking.
Turn the whisk up to full speed and whisk until cooled to room temperature.
Spoon the meringue into a piping bag and pipe onto lemon curd.
Using a blow torch, blast the meringue to give a bronzed effect. 

Chocolate & Hazelnut Chelsea Buns

Chocolate & Hazelnut Chelsea Buns

After watching Tuesday night's GBBO I thought I would try out some Chelsea buns. I should probably admit now that I have never actually eaten a Chelsea bun before this...the closest thing has probably been a cinnamon roll!


Rather than the original spiced cinnamon Chelsea bun I decided to go for a more decadent chocolate and hazelnut combo. If you are new to baking this is the perfect recipe to develop your baking skills and even if you are more experienced in the baking department this is a great new recipe to try out. You can use the base bread recipe and add whatever flavour combination works for you.

Ingredients

350g strong plain flour
50g caster sugar
1tsp salt
7g fast-action dried yeast sachet
50g butter, melted
1 egg, beaten
150ml warm milk
200g Nutella
75g roasted chopped hazelnuts
100g chocolate chips
Icing sugar for dusting

Method

In a mixing bowl stir together flour, sugar, salt and yeast. 

Mix together butter, egg and milk in a jug then pour into the bowl and mix together to form a dough. 

On a floured surface or in your stand mixer knead the dough for 5-10 minutes.

Lightly grease a bowl and leave dough to prove for 1 hour or until doubled in size. Cover bowl with cling film and leave in a warm area of your kitchen.

Knock your dough back and roll out into a rectangular shape.

Spread Nutella onto dough leaving one long edge clear. Sprinkle with half the nuts and chocolate chips. 

Roll up towards clear edge and press well to join.

Slice dough into 12 and place in a buttered traybake tin in three rows of four. Cover loosely with oiled cling film and leave in a warm place until doubled in size.

Preheat oven to 180°fan/Gas 6. Bake for 20-30 minutes until firm. 

Transfer to a rack, scatter with chocolate chips, nuts and icing sugar.

Pull apart and share. 

Fruit Loaf

This week is bread week on the Great British Bake Off and I have been trying a few bread recipes out in preparation. Baking bread gives me a sense of real satisfaction, not to mention the inviting smell that wafts throughout the house. This fruit loaf is perfect as a snack in the evening or toasted for breakfast the next morning. 

The recipe isn't difficult at all, it just requires a little patience because of all the proving involved but it really is worth the wait. 

Ingredients 

55g butter
7g fast action dried yeast
150ml warm water
2 tsp caster sugar
350g strong white bread flour 
1/4 tsp salt
Zest of 1/2 lemon 
1 egg
50g dried apricots, chopped
100g raisins
30g dried cranberries

Method 

Melt the butter and leave to cool slightly.
Add the yeast and sugar to the warm milk and leave to froth up a little.
Place the flour, salt and zest in the bowl of a stand mixer. 
Add the butter, yeast mixture and egg to the bowl.
Mix together and knead using the dough hook attachment of the mixer for 8-10 minutes. 
When the dough has been kneaded leave to prove for 1 hour in a greased bowl until doubled in size. (Ideally leave the bowl somewhere warm - I like to turn my oven on low and set the bowl beside it)

When the dough is doubled in size, knock it back with your hands and add the fruit by kneading it in. 

Roll into a rectangular shape, the length of your loaf tin, then roll the dough up (a bit like a cinnamon roll)

Place inside your loaf tin and leave to prove again for 1 hour, until doubled in size. 

Bake in the oven at 190c for 35 minutes until golden brown on top.

Your bread should sound hollow inside when it is baked. 

Chocolate Chip Cookies

Chocolate Chip Cookies 

If you have a spare half hour and are craving something sweet, these chocolate chip cookies are the answer. Made with ingredients you probably have in your cupboard, they are the perfect go to biscuit. Soft and chewy with just a little crunch around the edge, it really is hard to stop at just one. 

 

 Ingredients 

150g caster sugar
150g butter
220g self raising flour 
1 tbsp milk 
100g chocolate chips 

Method 

Cream together the butter and sugar until pale and fluffy.
Add the flour and milk and continue to mix together. 
Add the chocolate chips, this time stirring them through.
Roll the cookie mixture into balls...I weight mine (crazy!!) but it gives a lovely uniform finish. The mixture usually weighs around 35g. 
Place on a baking tray and into the oven to bake at 160c for 12-14mins or until golden brown. 
They may not look quite done, but trust me they are.