Price Points: Fruit salad homewares

Fruit salad homewares | H is for Home

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!

  1. Banana night light: £10.90, Amazon
  2. Sunnylife watermelon doormat: £29, Paperchase
  3. Outdoor garden pouffe – kiwi design by Fallen Fruits: £19.99, Selections

Cakes & Bakes: Banana upside down cake

'Cakes & Bakes' blog post banner

Slice of home-made banana upside down cake on vintage plate | H is for Home #recipe #banana #bananacake #upsidedowncake
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.

Banana upside down cake

Banana upside down cake


  • 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


  1. Peel & slice 2 of the bananas
  2. Grease the base of an 18cm/7in loose-based, deep cake tin, line the base with the banana slices, overlapping slightly
  3. Put all the butterscotch sauce ingredients into a small saucepan
  4. Stir over a medium heat using a wooden spoon until the mixture is well combined and begins to bubble
  5. Reduce the heat and simmer for a further 5 minutes, stirring occasionally
  6. Pour enough of the sauce into the cake tin to almost cover the bananas
  7. Preheat the oven to 180ºC/350°F/Gas mark 4
  8. In a large mixing bowl, cream the butter with the sugar until fluffy
  9. In a small measuring jug, lightly whisk the eggs
  10. Slowly add the eggs to the sugar & butter mixture, stirring continuously
  11. Add the rum and vanilla essence and mix until combined
  12. Sift the flour and baking powder into a small mixing bowl
  13. Add the flour in 3 batches to the batter, alternating with adding the milk, stirring continuously, until well combined
  14. Chop the last banana into cubes and gently fold into the batter
  15. Pour the mixture carefully & evenly over the butterscotch-covered bananas
  16. Bake for 50-60 minutes until a skewer inserted into the middle comes away clean
  17. 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
  18. Lift off the cake tin outer rim, run the knife carefully across the tin bottom before lifting it off
  19. Serve warm with the rest of the (reheated) butterscotch sauce

Cakes & Bakes: Boozy chocolate muscovado banana cake

'Cakes & Bakes' blog post banner

Bananas, rum and hazelnut chocolate bar, ingredients for a boozy chocolate muscovado banana cake | H is for Home

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

Yield: 8 slices

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


  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

Banana ice cream

'Banana ice cream' blog post banner

Small vintage enamel Cathrineholm bowl with home made banana ice cream and pair of ice cream wafer curls | H is for Home

As we mentioned in a post last week, we’ve been feasting on lots of ice lollies in the warm weather.

bag of over ripe, marked down bananas

I saw this big bag of marked down, overripe bananas in the supermarket and thought I’d make some home-made banana ice cream.

sliced bananas on a chopping board

It’s really easy – first you peel & slice all the bananas and freeze them.

sliced bananas on two pizza cooking mesh sheets

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.

frozen sliced bananas in a food processor

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.

creamed frozen bananas in a food processor

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.

creamed frozen bananas in a food processor

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.

small vintage enamel Cathrineholm bowl with home made banana ice cream and pair of ice cream wafer curls

Try folding in chopped unsalted peanuts or chocolate chips (or both!) to the mix prior to decanting into the tubs.