Banana bread is a staple in many a baking repertoire- it’s simple, tasty and for some reason one of the only cakes deemed acceptable to eat for breakfast (what’s not to like). My version calls for wholemeal spelt flour, making it nutty in flavour and a little courser in texture than a regular banana bread; delicious when paired with the walnut crumble topping!
- 2 eggs
- 175g soft brown sugar
- 75g melted butter
- 3 ripe bananas, mashed
- 200g wholemeal spelt flour
- 2tsp baking powder
- pinch salt
- 1tsp mixed spice
- 1tsp ground ginger
For the crumble topping:
- 50g spelt flour
- 25g soft butter
- 25g soft light brown sugar
- 1tsp mixed spice
- 75g chopped walnuts
- Preheat the oven to 170c. Grease and line a loaf tin.
- Place the eggs, sugar and butter in a large bowl or bowl of a stand mixer. Whisk until thick, pale and voluminous then fold in the mashed banana.
- Add the dry ingredients (flour, spices, salt and baking powder) and fold again until well combined. Tip the mix into the prepared loaf tin and level out.
- For the crumble topping, rub together the butter, flour, sugar and mixed spice between your fingers until they resemble course crumbs, then stir in the chopped walnuts. Sprinkle this liberally over the top of the banana bread and bake for 45-55 minutes until well risen and a skewer comes out clean when inserted.
- Serve warm or cold, on it’s own or with cinnamon butter, creme fraiche or yoghurt.
Zesty lime and fiery ginger make for a winning combination in this super simple cake (and I don’t know about you, but I’ve been yearning for a taste of something summery recently). For all out sunshine vibes decorate with edible yellow flowers (I’ve used violas), lime zest and crystallised ginger.
- 250g soft butter
- 250g light brown soft sugar
- 2tbsp golden syrup
- 5 eggs
- 250g self raising flour
- 2tbsp ground ginger
- 1tsp baking powder
- pinch salt
- 75g chopped stem ginger (in syrup)
For the lime drizzle: 75g caster sugar, juice 4 limes
For the lime cream cheese frosting: 50g soft butter, 150g cream cheese, 400g icing sugar, zest 3 limes
- Preheat the oven to 160c (fan). Grease and line a 20cm cake tin.
- Cream together the butter and sugar until light and fluffy then mix in the golden syrup. Add the eggs one at a time along with a tablespoon of the flour. Mix well and scrape down the sides of the bowl between each addition.
- Once the eggs have been incorporated, sift over the remaining flour, ginger, baking powder and salt; fold in the sifted ingredients followed by the stem ginger then transfer the batter into the prepared tin. Level out and bake for 35-40 minutes (or until a skewer comes out clean when inserted).
- While the cake is cooking, make the lime syrup. To do this simply place the juice and sugar in a saucepan and gently heat until the sugar has dissolved. Bring to the boil for a minute then remove from the heat and set aside.
- When the cake is ready, prick all across the surface with a skewer and pour over the lime syrup so it sinks deep into the cake. Leave to cool while you make the lime cream cheese frosting.
- To make the frosting, beat together the butter and cream cheese until smooth, then add the icing sugar slowly while continuously whisking. Whisk until light and smooth then add the lime zest and a drop of milk if the consistency is a little stiff.
- To assemble the cake, cover neatly with the frosting then decorate with extra lime zest, crystallised ginger, herbs and edible flowers.