This run of sunny weather has seen us spending hours & hours in the garden each day. Pottering amongst the plants, al fresco lunching, reclining in deck chairs with cold drinks… oh, and doing some work of course.
It’s obviously had a big influence on this week’s Price Points post – bright, optimistic and fun.
Check out this cute selection of fruit salad homewares – each one under £30!
- Banana night light: £10.90, Amazon
- Sunnylife watermelon doormat: £29, Paperchase
- Outdoor garden pouffe – kiwi design by Fallen Fruits: £19.99, Selections
Cold, winter weather makes you crave hearty, warm, delicious puds. This easy to make banana upside down cake fulfils the criteria!
We’ve posted a few recipes that use bananas as an ingredient, they’re a daily staple in our diet chez H is for Home – even Fudge loves them!
This banana upside down cake is delicious served warm or at room temperature, with extra butterscotch and/or custard.
- cake mix
- 3 large bananas
- 250g/9oz plain flour
- 2 teaspoons baking powder
- 2 eggs
- ½tsp vanilla extract
- 85g/3oz butter
- 125g/4½oz soft brown sugar
- 150ml/5fl oz milk
- 1 capful dark rum
- butterscotch sauce
- 100g/3½oz soft brown sugar
- 150ml/5fl oz double cream
- ½tbs golden syrup
- 12g/½oz butter
- 1 capful dark rum
- Peel & slice 2 of the bananas
- Grease the base of an 18cm/7in loose-based, deep cake tin, line the base with the banana slices, overlapping slightly
- Put all the butterscotch sauce ingredients into a small saucepan
- Stir over a medium heat using a wooden spoon until the mixture is well combined and begins to bubble
- Reduce the heat and simmer for a further 5 minutes, stirring occasionally
- Pour enough of the sauce into the cake tin to almost cover the bananas
- Preheat the oven to 180ºC/350°F/Gas mark 4
- In a large mixing bowl, cream the butter with the sugar until fluffy
- In a small measuring jug, lightly whisk the eggs
- Slowly add the eggs to the sugar & butter mixture, stirring continuously
- Add the rum and vanilla essence and mix until combined
- Sift the flour and baking powder into a small mixing bowl
- Add the flour in 3 batches to the batter, alternating with adding the milk, stirring continuously, until well combined
- Chop the last banana into cubes and gently fold into the batter
- Pour the mixture carefully & evenly over the butterscotch-covered bananas
- Bake for 50-60 minutes until a skewer inserted into the middle comes away clean
- Leave to rest for 10 minutes before running a sharp knife around the circumference of the cake tin and carefully flipping it over onto a plate
- Lift off the cake tin outer rim, run the knife carefully across the tin bottom before lifting it off
- Serve warm with the rest of the (reheated) butterscotch sauce
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
Boozy chocolate muscovado banana cake
- 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
- Preheat the oven to 170ºC/325ºF/Gas mark 3
- Grease a 22cm x 12cm/8in x 4in loaf tin
- Using an electric mixer, beat the butter and golden & muscovado sugars until light and coffee-coloured
- Lightly beat the eggs before adding to the butter & sugar mixture
- Mix in the self-raising flour gradually in about 3 stages, mixing after each addition
- Peel the bananas and chop them into small pieces
- Chop the hazelnut chocolate bar into small pieces making sure the hazelnuts are at least quartered
- Gently fold the vanilla extract, rum, bananas and chocolate into the cake mixture, taking care not to over-mix
- Spoon the cake batter into the prepared loaf tin
- Dust with the demerara sugar
- Bake for 60-70 minutes, covering the top of the cake with foil if it starts to darken too quickly
- Allow to cool in the tin on a wire rack
As we mentioned in a post last week, we’ve been feasting on lots of ice lollies in the warm weather.
I saw this big bag of marked down, overripe bananas in the supermarket and thought I’d make some home-made banana ice cream.
It’s really easy – first you peel & slice all the bananas and freeze them.
Prior to putting them into the freezer I arranged them on these pizza baking meshes so that they didn’t turn into a massive, rock-hard lump.
After about half an hour in the freezer, pop the slices into a food processor and whiz for about 5 minutes stopping every minute or so, popping off the cover and turning over the contents with a spatula to ensure it all gets chopped up.
If needed, you can add about 150ml of whole milk, single cream, soya or almond milk to give it a creamier consistency. You can also add a couple of tablespoons of honey or agave nectar for a sweeter mix.
Decant into tubs (I used 6 medium bananas which made about 2 litres) and put in the freezer. Remove the tub from the freezer about 5 minutes before serving to make it easier to run a scoop through it.
Try folding in chopped unsalted peanuts or chocolate chips (or both!) to the mix prior to decanting into the tubs.