Banana Nut Bread

Another family favourite, this time from my Mum’s family. Banana nut bread, possibly the weirdest mix of ingredients you’ll ever combine but trust me it is delicious!

50g Butter, softened

1 Egg

½ cup of white or caster sugar

1 tspn vanilla essence

2 ripe bananas, mashed

1 ½ cups of plain flour

2 tspns baking powder

½ tspn salt

¼ cup chopped nuts

2 cups rice bubbles

Preheat oven to 180°C. Grease and line a loaf tin. Cream butter and sugar together in a large bowl. Add vanilla and egg and beat well. Stir in bananas and rice bubbles. Sift dry ingredients and add to mixture. Add nuts and stir only until combined. Spread mixture in loaf tin. Bake for 40 minutes or until cooked through. Store in an airtight container for up to a week.

An easy mix and easy to bake and lasts all week long so you can have it all to yourself if you want. My Mum has made this for me for as long as I can remember and makes it for me nearly every time I go to visit. It is perfect for lunch boxes or morning tea and it is pretty healthy so even makes a pretty good peckish after dinner snack. Some of my favourite memories of camping when I was younger involved banana nut bread, breaking pieces off for a snack after swimming and playing.

This doesn’t have a texture like banana bread, if you make it and think it will be like that you will be bitterly disappointed. It is dense, moist, nutty and you can spread margarine on it if you want. You can slice it thick or thin or just break chunks off like I do. The best cereal for this is rice bubbles, however as I found out when baking this you can also use other cereals, I had to use half corn flakes because I ran out of rice bubbles. It works but it isn’t as nice. The longer you leave it through the week the more bananary it gets.

If you have small kids and they aren’t allergic to peanuts give this a go. Kids love it and I love it too, maybe I’m just a big kid at heart! If you are looking for a delicious warming scent to fill your kitchen with this weekend, give banana nut bread a go.

Love Sonia

Advertisements

Lemonade Scones

What happens when it is day before pay day, there is nothing to eat in the house yet you still want something sweet and indulgent. Scones! Cheap, delicious and ready in 15 minutes.

2 cups Self Raising flour, sifted

¼ cup caster sugar

½ teaspoon salt

½ cup lemonade

½ cup thickened cream

2 tbs milk

Preheat oven to 220’C. Grease or cover a baking tray. Place the flour, sugar and ½ tsp of salt in a large bowl. Add the cream and lemonade and mix to form a dough. Turn out onto a lightly floured surface and knead lightly until combined. Press the dough with your hands to a thickness of 4cm. Use a 6cm cutter to cut out 8 or so scones. Place on the baking tray, brush the tops with milk and bake for 10 minutes until lightly browned. Serve warm with your favourite jam and some cream if you wish.

I made 7, and one small ball of dough. I also used sugarfree lemonade and they were sweet enough like that. For me this recipe was a little strange, having been a flour, margarine and milk girl, not adding milk or marg to this seemed strange, but it did work! They have a different texture to my usual scones but they still have that delicious, warming, comforting feeling accompanying them. I think that the cream makes them a little softer, more like bread.

I had no issues making these, in fact they took a lot less time than my normal scones and were a lot better as a dessert scone as they were sweeter. A beautiful last minute dessert for a cold Canberra night. Spread with raspberry jam from the handmade markets and a little thickened cream mixed with a teaspoon of icing sugar which ran all over the scone to make a very cheap indulgent dessert.

There isn’t much else to say about scones apart from the fact that they are one of my favourite baked treats and as far as this recipe goes I’d definitely use it again. If you run out of food like we did or you just love scones or your mother in law is on her way over and you only just found out, lemonade scones are the way to go.

Love Sonia

Cinnamon Buns

A rainy Sunday morning made a billion times better by these little beauties! Sweet, decadent, sticky and the ultimate breakfast indulgence. Cinnamon Buns.

Dough
1 cup lukewarm milk

2 large eggs, room temperature
1/3 cup butter, cut in cubes
4 ½ cups plain flour
1 teaspoon salt
½ cup sugar
1 package rapid rise yeast

Filling
1/3 cup butter, softened
3/4 – 1 cup brown sugar, packed
3 tablespoons ground cinnamon

Icing
1 1/2 cups powdered sugar
1 tablespoon maple syrup or flavouring
1/4 cup unsalted butter, melted
2 tablespoons (or more) milk
1 teaspoon vanilla extract

For the dough: mix all the ingredients in a large mixing bowl or the bowl of a stand mixer until the mixture comes together.

Either knead the dough by hand for about 5-8 minutes or until smooth; or using the dough hook in a stand mixer knead for 4-7 minutes at medium speed.

Put the dough in a lightly oiled bowl, cover with plastic wrap and place somewhere warm for about 60 mins or until doubled in size.

Meanwhile, in a small bowl, mix together filling ingredients.

Take the dough out of the bowl and punch it down. Roll the dough out onto a lightly floured surface into a 16×21 inch rectangle. Leaving a 1-inch border at one of the short ends, spread the dough evenly with the filling.

Starting at the opposite end from the border with no filling, roll the dough into a log shape and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in a 9×12 inch greased baking pan.

Cover and refrigerate overnight.

The next morning, remove cinnamon rolls from refrigerator and let sit on the counter for about 30-60 minutes. Preheat oven to 375f.

Bake for 20 minutes, or until browned.

Meanwhile, in a small bowl, whisk together the icing. If it’s too stiff add more milk until runnier.

When rolls are golden, remove from oven, and allow to cool for 10-15 mins. Pour glaze over cinnamon rolls. Serve warm.

Made with love by my Mum and I, these are the perfect pre prepared breakfast ever. Just make the scrolls the night before and in the morning bake them and let the members of your house awaken to the beautiful smell of fresh bread and cinnamon.

These are most definately not the everyday breakfast of choice but for a special occasion or to feed a group of people something a little bit fancy this is definately going to become my standby from now on. They are easy enough to prepare the night before after dinner and they made a really nice change to the typical bacon and eggs on a Sunday. I got 11 scrolls from the dough, the recipe says 12 and if i had have cut them smaller I could have easily done it. You could get 14 if you had a large group, but I wouldn’t do any less than 10 because they would be too thick.

The icing is delicious, vanillary, maple syrupy and goes amazingly well with the scrolls. I only made half the recipe because it seemed like a lot and the half batch was the perfect amount. I have left the full amounts in the recipe because it is better to have enough ingredients to make more than not enough if you need to alter it.

The only negative thing I can say about these is that if you don’t have a sweet tooth you won’t like them as they are very very sweet, especially for breakfast. Otherwise I would say next Sunday give these a crack. I hope you enjoy them as much as we did. Finally a big thank you to my Mum and step-dad Slav for a lovely weekend.

Love Sonia x