Etsy List: Top Banana!

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'Top Banana' Etsy List curated by H is for Home

Without fail, Justin & I start each day with a mug of coffee and a banana each. We both always have to save the final bite for Fudge. He sits there staring and salivating until it’s offered to him.

Bananas are his favourite food… after pork pie… and sausage… and chicken… OK, bananas are his favourite fruit!

They’re probably our favourite fruit too – I love them sliced with peanut butter in a sandwich. We’ve shared quite a few banana-based recipes on here as well. We’re officially bananas for bananas!

Top Banana!
Curated by H is for Home

Cakes & Bakes: Peanut butter & banana dog treats

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peanut butter & banana dog bones

We must have published at least 100 Cakes & Bakes recipes. This is the first one that’s specifically for our canine friends. Peanut butter & banana dog treats are Fudge’s idea of heaven. They contains all the things he loves the most; egg, honey, peanut butter and bananas.

He hung around the kitchen the whole time I was making these – it must have been the smell of the bananas and the peanut butter. Torture when you’ve got a dog’s super-sensitive nose!

Fudge paying close attention to me making peanut butter banana dog treats

He must have known they were for him – “Are they nearly ready yet?” he was thinking!

Fudge sitting and waiting to be given one of his peanut butter banana dog treats

It was worth his wait. He sat to attention putting on his best behavior as the treats were unveiled.

Fudge eating one of his peanut butter banana dog treats

….and then the first taste. Wow! Things will never be the same in his little doggy world ever again!

Cakes & Bakes: Peanut butter & banana dog treats

Prep Time: 15 minutes

Cook Time: 15 minutes

Cakes & Bakes: Peanut butter & banana dog treats

Ingredients

  • 2 ripe bananas
  • 75g peanut butter
  • 2 tbsp runny honey
  • 1 large egg
  • 225g rolled oats
  • 40g wholemeal flour
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Instructions

  1. Preheat oven to 175ºC/350°F
  2. Mash the banana with a fork until smooth
  3. Mix in the peanut butter, honey and egg
  4. Add the oats and flour and stir until well combined
  5. Drop the dough (I moulded them into bone shapes using a cookie cutter) onto a cookie sheet lined with parchment/greaseproof paper
  6. Bake for 15 minutes or until just turning brown
http://hisforhomeblog.com/cakes-bakes/cakes-bakes-peanut-butter-banana-dog-treats/

Cakes & Bakes: Baked Banana Cheesecake

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Baked banana cheesecake | H is for Home

Our favourite dessert to make for a dinner party is a freshly-baked, light & airy vanilla cheesecake. The recipe we posted, one of Gordon Ramsay‘s, is by far the most popular of our Cakes & Bakes series.

This week, I suggested to Justin that I’d make a baked banana cheesecake for a change. Being a traditionalist, he wasn’t as enthusiastic about the idea as I was. I went ahead and made it anyway – I thought that if it was put in front of him, he’d eat it anyway. And so he did!

The secret to a light & airy banana cheesecake is to whisk the mixture to within an inch of its life. Using an electric food mixer makes the job a lot less laborious. However, doing it by hand with a balloon whisk will burn off a lot more calories and tone up the bingo wings! 🙂

Cakes & Bakes: Baked Banana Cheesecake

Cook Time: 1 hour, 15 minutes

Yield: makes 6-8 slices

Cakes & Bakes: Baked Banana Cheesecake

Ingredients

  • for the base
  • 150g/5oz ginger nut biscuits
  • 50g/2oz butter
  • 25g/1oz Demerara sugar
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  • for the cake
  • 400g/14oz cream cheese
  • 125g/4½oz low fat plain yoghurt
  • 2 eggs
  • 1tsp vanilla essence
  • 2 medium-sized, very ripe bananas
  • 180g/6½oz caster sugar
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Instructions

  1. Preheat the oven to 160ºC/325ºF/Gas mark 3
  2. Grease a 20cm/8in deep, spring-form cake tin
  3. In a food processor, grind the ginger nut biscuits making sure there are no lumps
  4. In a medium-sized saucepan on a low heat, add the butter & Demerara sugar and stir until the butter is melted and sugar has dissolved
  5. Remove from the heat, add the ground ginger nuts and mix
  6. Put the mixture into the cake tin and press firmly & evenly into the base using the back of a spoon
  7. Put the tin into the fridge while you make the cake mixture
  8. In a food mixer, using the balloon whisk attachment, mix the cream cheese and yoghurt on a high speed setting for 3 minutes until aerated
  9. In the food processor that was used for grinding the ginger nuts (no need to clean it out between the two stages), puree the bananas
  10. Add the banana puree to the cheese & yoghurt mixture and whisk on a low speed for a minute
  11. In a measuring jug, whisk the eggs before adding it to the cake mixture in 2 stages, whisking after each addition
  12. Add the vanilla essence to the mix then add the caster sugar and whisk until well blended, light & airy
  13. Remove the cake tin from the fridge and cover the bottom & sides with a double layer of tin foil
  14. Pour the cake mixture into the tin, over the ginger nut base and place the tin into a deepish baking tray
  15. Add water to the tray, to a level about 1.5cm below the rim
  16. Carefully put the tray containing the cake tin into the oven and bake for 75 minutes
  17. Remove from the oven, take the cake tin out of the water bath and allow to cool for 10 minutes
  18. Remove the cake from the tin, allow to cool for a further 20 minutes before chilling in the fridge for a couple of hours or overnight.
http://hisforhomeblog.com/cakes-bakes/cakes-bakes-baked-banana-cheesecake/

Cakes & Bakes: Banana blueberry cranberry buttermilk cake

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slice of banana blueberry cranberry buttermilk cake with cup of tea | H is for Home

We always have a stash of berries in the freezer. It’s usually a lot cheaper than fresh – and often more nutritious, not deteriorating on the supermarket shelves over time. And it means you can get hold of them all year round. It’s usually blueberries from Morrisons, only £2 for a 350 gram container. Sometimes it’s strawberries from Lidl.

I bought a container of fresh cranberries at Christmas when they were on offer, and put them straight into the freezer with the intention of doing something with them at a later date. The first thing I did was to use some of them in a smoothie. I thought the smoothie was quite tasty but after the first sip, Justin pulled a face like he’d just sucked on a lemon!

My second cranberry endeavour has been much more successful. I made a banana blueberry cranberry buttermilk cake. ‘Tasty. More an afternoon cake with a cup of tea, than a dessert cake.’, was the verdict. I think that meant he approved!

Cakes & Bakes: Banana, blueberry & cranberry buttermilk cake

Cook Time: 40 minutes

Yield: makes 8-10 slices

Cakes & Bakes: Banana, blueberry & cranberry buttermilk cake

Ingredients

  • 115g butter, softened
  • 250g caster sugar
  • 2 eggs
  • 60ml buttermilk
  • ½ teaspoon vanilla extract
  • 300g plain flour
  • 1tsp baking powder
  • ¼tsp bicarbonate of soda
  • pinch tsp salt
  • 3 bananas
  • 100g blueberries
  • 50g cranberries (I used frozen blueberries & cranberries, but you can use fresh if it's in season)
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Instructions

  1. Preheat the oven to 180ºC/350ºF/Gas mark 4
  2. In a food processor, using the K-beater attachment, cream the butter & caster sugar until fluffy
  3. In a small measuring jug, lightly beat the eggs, before adding them to the butter & sugar, a little at a time, mixing after each addition
  4. Mix in the buttermilk and vanilla extract
  5. In another medium-sized mixing bowl, sift all the dry ingredients together - flour, baking powder, bicarb & salt
  6. Add the dry to the wet mixture in 3 stages, mixing after each addition
  7. Roughly slice the bananas and mix into the batter
  8. With a spatula, fold in the blueberries and cranberries
  9. Pour the batter into a greased 23cm/9inch loose-based deep sandwich cake tin and make level with the spatula
  10. Bake for 35-40 minutes or until an inserted skewer comes away clean
  11. Leave in the tin for 5 minutes before running a sharp knife around the inside circumference of the tin and easing it away
  12. Allow to cool on a wire rack
http://hisforhomeblog.com/cakes-bakes/cakes-bakes-banana-blueberry-cranberry-buttermilk-cake/

Cakes & Bakes: Manchester Tart

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Home-made Manchester tart | H is for Home

I’ve been meaning to try to make a Manchester tart for ages. It’s a fairly local dish although not all that common to find… and consists a host of things we both love! Bananas, dessicated coconut, jam and custard. A Northern dish made using exotic ingredients like bananas and coconut!

I found and slightly adapted a Marcus Wareing recipe I found online. There are lots of stages – it’s not quick to whip up, but it’s a scrumptious, filling dessert – I’ll be making it again soon!

Cakes & Bakes: Manchester Tart

Serving Size: 6-9 slices

Cakes & Bakes: Manchester Tart

Ingredients

  • Base
  • 150g unsalted butter
  • 100g caster sugar
  • 1 free-range egg, beaten
  • 175g plain flour
  • 1 tsp baking powder
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  • Filling
  • 200g raspberry jam ( I used some of the raspberry jelly I made in the summer )
  • 2 tbsp caster sugar
  • 3 tbsp rum
  • 50g unsalted butter
  • 4 medium bananas, sliced
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  • Custard
  • 560ml semi-skimmed milk
  • 3 free-range egg yolks
  • 3 tbsp caster sugar
  • 4 tbsp custard powder
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  • Topping
  • 50g dessicated coconut

Instructions

  1. Preheat the oven to 180°C/160°C Fan/Gas mark 4
  2. Lightly grease or line the base of an 18cm/7inch square cake tin with baking paper
  3. Cream the butter and sugar until fluffy. Beat in the egg, then fold in the flour mixed with the baking powder
  4. Flatten the mixture into the tin using a small angled palette knife and bake for 12-15 minutes or until light golden
  5. Remove from the oven and allow to cool in the tin for 30 minutes
  6. Spread the dessicated coconut evenly on a shallow baking tray and toast in the oven for no more than 5 minutes. Shaking once or twice to get an even colour
  7. For the filling, spread the cooled base with the jam/jelly
  8. Heat a large frying pan over a high heat. Add the sugar to the pan and melt to form a caramel, swirling all the time
  9. Carefully add the rum (I had an unplanned flambé experience!), then whisk in the butter
  10. Add the banana slices and toss gently or turn with tongs until coated & caramelised
  11. Layer on top of the raspberry jam/jelly, then place in the fridge for 30 minutes
  12. For the custard, put the milk in a saucepan, bring to the boil, then reduce the heat
  13. In a bowl, whisk the egg yolks, sugar, custard powder and an extra splash of milk together until smooth
  14. Pour a little of the hot milk on to the mixture, whisk well, then add it back to the hot milk
  15. Cook the custard over a low heat, stirring constantly with the whisk, until the mixture is very thick
  16. Pour the custard on to the banana caramel mixture then sprinkle the toasted coconut on top
  17. Refrigerate for 30-40 minutes until the tart is set
  18. Slice & serve
http://hisforhomeblog.com/cakes-bakes/cakes-bakes-manchester-tart/

Cakes & Bakes: Boozy chocolate muscovado banana cake

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bananas, rum and hazelnut chocolate bar

We’re massive banana fans chez H is for Home – and banana cake is a firm favourite. This boozy, decadent version is my spin on Nigel Slater’s chocolate muscovado banana cake taken from his book, The Kitchen Diaries II

Cakes & Bakes: Boozy chocolate muscovado banana cake

Yield: 8 slices

Cakes & Bakes: Boozy chocolate muscovado banana cake

Ingredients

  • 175g/6oz unsalted butter, softened
  • 100g/3½oz golden caster sugar
  • 75g/2½oz muscovado sugar
  • 2 free-range eggs
  • 175g/6oz self-raising flour
  • 2 ripe bananas, about 250g/9oz total weight ( black-skinned, over-ripe ones work well )
  • 1tsp vanilla extract
  • 1 capful dark rum
  • 200g/7oz dark hazelnut chocolate bar
  • 2tbs demerara sugar

Instructions

  1. Preheat the oven to 170ºC/325ºF/Gas mark 3
  2. Grease a 22cm x 12cm/8in x 4in loaf tin
  3. Using an electric mixer, beat the butter and golden & muscovado sugars until light and coffee-coloured
  4. Lightly beat the eggs before adding to the butter & sugar mixture
  5. Mix in the self-raising flour gradually in about 3 stages, mixing after each addition
  6. Peel the bananas and chop them into small pieces
  7. Chop the hazelnut chocolate bar into small pieces making sure the hazelnuts are at least quartered
  8. Gently fold the vanilla extract, rum, bananas and chocolate into the cake mixture, taking care not to over-mix
  9. Spoon the cake batter into the prepared loaf tin
  10. Dust with the demerara sugar
  11. Bake for 60-70 minutes, covering the top of the cake with foil if it starts to darken too quickly
  12. Allow to cool in the tin on a wire rack
http://hisforhomeblog.com/cakes-bakes/cakes-bakes-boozy-chocolate-muscovado-banana-cake/

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