Not the first banana bread in the year for sure! There is always one or two bananas that won’t get eaten in this house. They usually go in the pancake mix or they’re used to bake a banana cake!
I also had some raspberries in the fridge so the following recipe was perfect. We also tried the same recipe but using cherries instead of raspberries. Yum!
If you liked this recipe, share it with a friend. You can always leave a comment and let us know if you baked it.
Check out all the different sweet treats I have baked this year in my highlights ‘bakes’ on Instagram and don’t forget to give us a follow.
Ingredients:
150g butter, softened
1 cup brown sugar
2 eggs, lightly beaten
2 ripe bananas (You will need 1 cup mashed banana for this recipe.)
2 cups self-raising flour
1 tsp baking powder
1/2 cup milk
1/2 cup fresh raspberries or frozen raspberries (If using frozen raspberries, place on paper towel to thaw before using.)
Butter, to serve
Method:
Step 1: Preheat oven to 180°C. Grease base and sides of a 7cm deep, 11cm x 21cm (base) loaf pan. Line with baking paper, allowing a 2cm overhang at both long ends.
Step 2: Using an electric mixer, cream butter and sugar until pale. Add egg, in 2 batches, beating well after each addition.
Step 3: Stir in banana. Sift flour and baking powder over banana mixture. Add milk. Stir with a wooden spoon until combined. Carefully fold in raspberries
Step 4: Spoon mixture into loaf pan. Smooth surface. Bake for 45 to 50 minutes or until a skewer inserted into the centre comes out clean. Cool in pan for 10 minutes. Lift onto a wire rack to cool completely. Cut into 10 even slices.
RECIPE NOTES
To freeze: Individually wrap each slice in plastic wrap. Freeze slices in an airtight container for up to 4 weeks. Remove from freezer and unwrap. Spread with butter or margarine and rewrap. Place into lunch box frozen. Slice will thaw by recess.
After spending a whole month visiting my family in Peru, I thought I’ll bring you a Latinamerican dessert this month.
Are you ready? You are going to love it! Every time I make it for family and friends we can never get enough of it. It is a real treat and I’d love to know if you make it at home. Don’t forget to tag @thekidsareplaying in your photos!
Ingredients
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ cup unsalted butter
1 cup white sugar
5 eggs
½ teaspoon vanilla extract
1 cup whole milk
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 cup white sugar
1 teaspoon vanilla extract
1 ½ cups heavy whipping cream
Directions
Step 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×13-inch baking pan.
Step 2 Sift flour and baking powder together and set aside.
Step 3 Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
Step 4 Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
Step 5 Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
Step 6 Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
Step 7 Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!
TIP
Instead of using heavy/double cream. Make italian merenge which I love and tastes sooo good!
Continuing with my recipe of the month series, I have chosen to share a super easy banana cake. There are times were bananas seem to be the least favourie fruit at home and that’s when we decide to make banana cake!
I hope you try it at home and enjoy it with family and friends. Don’t forget to tag @thekidsareplaying in your photos, we’d love to know if you made banana cake this month.
Ingredients
140g butter, softened, plus extra for the tin.
140g caster sugar
2 large eggs, beaten
140g self-raising flour
1 tsp baking powder
2 very ripe bananas, mashed
50g icing sugar
Handful dried banana chips, for decoration
Method
STEP 1 Heat oven to 180C/160C fan/gas 4.
STEP 2 Butter a 2lb loaf tin and line the base and sides with baking parchment.
STEP 3 Cream140g softened butter and 140g caster sugar until light and fluffy, then slowly add 2 beaten large eggs with a little of the 140g flour.
STEP 4 Fold in the remaining flour, 1 tsp baking powder and 2 mashed bananas.
STEP 5 Pour the mixture into the prepared tin and bake for about 50 mins, or until cooked through. Check the loaf at 5-min intervals from around 30-40 mins in the oven by testing it with a skewer (it should be able to be inserted and removed cleanly), as the time may vary depending on the shape of your loaf tin.
STEP 6 Cool in the tin for 10 mins, then remove to a wire rack.
STEP 7 Mix 50g icing sugar with 2-3 tsp water to make a runny icing.
STEP 8 Drizzle the icing across the top of the cake and decorate with a handful of banana chips.
An easy recipe to make jam tarts at home with the kids!
I was inspired by Valentine’s Day so my tarts have heart shapes cut outs. You can opt for any other different shape.
I hope you enjoy it and don’t forget to tag @thekidsareplaying in your photos.
Ingredients
1 ready-rolled sheet shortcrust pastry
A little flour
200g strawberry jam
Equipment required
12 hole jam tart tin mould
Cookie cutters
Rolling Pin
Method
Preheat the oven to 190°C (170°C fan oven) Gas Mark 5.
Unroll the pastry and use an 8-10cm cutter to cut out 12 circles. Press into the holes of a fairy cake tin, then chill in the fridge. Shortcrust pastry should be rolled out to approx. 3-5 mm. depth.
Spoon a little jam into each tart, then bake for 20 minutes until golden brown. Leave to cool completely before eating.
Not long ago I got myself a new recipe book packed with delicious treats and I only had the find the perfect occasion to recreate one of them. What a better occasion to try a new skill than the New Year! I don’t consider myself a great baker but I do love to bake, so here is my first recipe of the month this year. I hope you enjoy it and don’t forget to tag @thekidsareplaying in your photos.
WHITE CHOCOLATE CHEESECAKE RECIPE:
Serves 8–10
Ingredients:
400g (14oz) white chocolate
300g (1 1⁄4 cups) double cream
450g (1lb) full-fat cream cheese
100g (1⁄2 cup) caster sugar
100g (3⁄4 cup) frozen raspberries (optional)
A dash of lemon juice
9–10 strawberries, halved lengthways for the strawberry edge
1 Start by making the base. Blitz the biscuits in a food processor, leaving some pieces slightly larger. You can also put the biscuits into a sandwich bag and crush with a rolling pin.
2 Melt the butter and add to the biscuits, stirring until coated. Spoon the mixture evenly into the bottom of the lined tin and use the back of a spoon to press it down evenly right up to the edges of the tin. Place in the fridge to cool.
3 Make the WHITE CHOCOLATE GANACHE (method below) and spoon onto the base, spreading it evenly up to the edges.
4 Arrange the halved strawberries around the edge of the tin, cut-side outwards. Chill in the fridge until the ganache sets.
5 For the cheesecake, melt the white chocolate and leave to cool (but not set). In a mixer (or using a hand-held electric whisk), whip the cream until very stiff. Set aside. In another bowl, mix the cream cheese and caster sugar together until fluffy.
6 Add the whipped cream to the cheese and sugar, and fold together with a spatula. Slowly add the cooled white chocolate and mix together until just combined. Fold in the frozen raspberries with a spatula, if using. It should be wet yet stiff. Using a metal spoon, fill the tin with the mixture, making sure to press right up to the strawberries but not moving them. Chill in the fridge for at least 4 hours, or overnight.
7 Slowly push the bottom of the tin up and remove the baking parchment. Place it on a plate or stick down with excess filling onto a cake drum, if using. Use a hot knife to smooth around the edges of the cheesecake, being careful with the strawberries.
8 Put any excess filling mixture into a piping bag fitted with your nozzle of choice. Pipe small whips around the edge and decorate with fresh fruit and freeze-dried raspberries.
WHITE CHOCOLATE GANACHE – METHOD:
Heat the cream in a small saucepan over a low heat until it steams and just starts to bubble. Put the chopped chocolate in a heatproof bowl and pour the hot cream over. Leave the chocolate to melt and gently stir to combine.
Alternatively, put the chocolate and cream in a microwave-proof bowl and heat in 30-second intervals at full power until the chocolate has melted. Use a wooden spoon to mix the chocolate and the cream together.
Ganache should have a thick, silky consistency and can be kept at room temperature for up to 2 days or stored in the fridge for up to 1 month.
To whip it, bring it to room temperature and use the whisk attachment of a mixer (or a hand-held electric whisk) to whip for several minutes until loose and creamy. If the ganache is too stiff, whip in a splash of extra cream or milk, a little at a time. If the ganache is too runny, put it back in the fridge for a while before you whip it again.
Disclamer: Summer Fruit White Chocolate Cheesecake is a recipe extracted from Finch Bakery: Sweet Homemade Treats and Showstopper Celebration Cakes by Lauren and Rachel Finch.
The Kids Are Playing 