chocolate chip banana bread and homemade Nutella

A few nights ago I dreamt that Mary Berry asked me to find a Scrabble board. I didn't question her, after all she is a baking legend and has as much authority as the Queen. I dutifully drove to my house, found the box and drove back to give it to her. She was delighted and gave me a massive hug.

I have no idea what any of that signifies, but I took it as a sign to bake something from Mary Berry's Baking Bible. Looking at the sad bananas on the kitchen counter I knew it had to be banana bread, which is basically a big, comforting hug for your tummy.

This is my favourite type of recipe: throw everything in a bowl, mix for 2 minutes, pour it into a tin, done. My only addition was a bag of milk chocolate chips as I'm a sucker for banana and chocolate combinations. There's no other flavourings in the batter to interfere, just banana and milk chocolate joy.

Ok, now I'm going to address what you actually came here for..... I made my own chocolate and hazelnut spread. From scratch! Boom. Like A Boss. Totes Amazeballs. *Insert other hip lingo I feel too uncool/ashamed to use*

Admittedly it's grittier than Nutella, probably because my tiny blender isn't good enough to blitz the hazelnuts any finer. I would say it's closer in texture to peanut butter spread.

This is when I have to admit that I actually hate peanut butter with a passion. Sorry. I think it's a combination of the gritty, stick-to-the-roof-of-your-mouth texture with the salty, oil-iness. Bleugh. However I like the flavour of this spread, it's hazelnut and chocolate after all, so I'm willing to overlook the peanut butter-type texture. The grittiness is less of an issue when the spread is warmed up (it sets once it's cool) which is how I enjoyed it with my banana bread.

If you love peanut butter I doubt any of this will be an issue though.

Other than the boring task of rubbing off the roasted hazelnut skins it's an easy spread to make so go ahead and make some for yourself! Slather it on some toast, warm banana bread or just shove it straight in your mouth. All good options.

Chocolate chip banana bread
Recipe (barely) adapted from Mary Berry's Baking Bible. Previously baked here.

100g (4oz) softened butter/margarine
175g (6oz) golden caster sugar
2 large eggs
3 small bananas, mashed
225g (8oz) self raising flour
1 level tsp baking powder
2 tbsp milk
100g milk chocolate chips

Preheat the oven to 180C/Fan 160C/Gas 4 and line a 2lb loaf tin with baking parchment. Put all the ingredients except the chocolate chips in a large bowls and mix together for about 2 minutes until smooth and well combined. Stir in the chocolate chips before pouring the mixture into the prepared loaf tin. 

Bake in the middle of the oven for roughly 1 hour until well risen, firm to touch and skewer inserted in the middle of the cake comes out clean. Leave to cool in the tin for 10 minutes before transferring to a wire rack to finish cooling.

For the homemade Nutella I followed this recipe from Not Quite Nigella using Green and Black's milk chocolate. I also halved the quantities to suit what I had. My only suggestion would be to take care when adding the salt. I didn't think I added much but I could definitely taste it, possibly too much! 

Banana loaf with chocolate fudgy icing

Banana and chocolate bake number two! I hadn't tried Mary Berry's banana loaf from her Baking Bible so I gave it a go. It's another chuck-everything-in-the-bowl-and-mix recipe which always gets a massive thumbs up from me. 

I have a really strong urge to add cinnamon to everything at the moment but I resisted with this recipe. I'm actually glad I did because it left the banana flavour to shine. However I did cave in to my urge to cover the cake in chocolate. I went for my Granny's cooked chocolate icing as I wanted a slightly fudgy flavour. My icing could have been a bit thicker, but it still tasted good. I fully recommend banana and fudgy chocolate as a flavour combination. My only complaint is that my cake didn't rise very much but perhaps that was just down to my mixing.

I was struggling to find something to photograph my loaf on as I am fed up with always using a boring choppingboard (honestly, check "loaf cake" in the archives) when Mum reminded me about my big oval plates. The Johnson Brothers Cloud plate was perfect so I decided to be matchy-matchy and use the coordinating cup, saucer and cake plate. 

I also halved the loaf recipe to make a tray of buns/fairy cakes and iced them with a fudgy frosting from my Primrose Bakery book. Unfortunately I forgot to take photographs of these but they were cute and tasty and involved more star and butterfly cake sprinkles.

Banana loaf

Recipe from Mary Berry's Baking Bible

100g (4oz) softened butter
175g (6oz) caster sugar
2 large eggs
2 ripe bananas, mashed
225g (8oz) self-raising flour
1 level teaspoon baking powder
2 tablespoons milk

Preheat the oven to 180C/Fan 160C/Gas 4. Grease a 900g/2lbs loaf tin and line with baking parchment. Mix all the ingredients together in a large bowl for about 2 minutes and spoon the mixture into the loaf tin. Bake in the middle of the oven for about 1 hour until well risen, golden and firm to touch (a skewer inserted in the centre should come out clean). Leave to cool in the tin for a few minutes before turning out onto a wire rack to cool completely.

Granny's chocolate topping
Heat two tablespoons of milk, 1.5oz (about 40g) of margarine and 1 tablespoon of cocoa, nearly to boiling and then add 4oz (about 100g) icing sugar and beat together until shiny and thick. Use a whisk if you can't get the lumps of icing sugar to disappear. Add to the top of the cold cake and then decorate in a childish fashion with butterfly sprinkles.

Mary Berry carrot cake

Now Mary Berry, I don't like to disagree with you, after all you are baking royalty, but is this strictly a carrot cake when it contains banana?

I have to clarify that this is not a bad thing (unless you hate bananas). In fact, I thought it gave the cake a lovely smooth texture which contrasted nicely which the chopped walnuts. Not to mention the fact I love bananas in baking.

My aunty has a very similar cake recipe which we always refer to as passion cake. I always thought the addition of banana was what made it a "passion" as opposed to a "carrot" cake. After a bit of Googling I now see that the terms are fairly interchangable. Perhaps I won't complain to Mary Berry after all, especially when this cake is so juicy and tasty.

Yes, that is a rather large slice. And yes, I did eat it all. I admit it, I'm greedy.

Usually I put a lemon and honey cream cheese icing on carrot cake however Ms Berry called for a vanilla flavoured cream cheese icing. It was rather tasty indeed. I really could eat an unholy amount of cream cheese icing, with or without the cake.

If you'd like to try this recipe (you really should) you can find it here. The only difference I found with this online version is the icing. In Mary's Baking Bible she says to use 175g full fat soft cheese (I use Philly cheese), 50g softened butter, 100g sifted icing sugar and a few drops of vanilla extract. Decorate with as many walnut halves as you want.

Orange and sultana traybake and melting moments

Earlier this week I made an orange and sultana traybake (surprise surprise Mary Berry) as there were oranges needing used and a pack of sultanas which were going out of date. I don't like seeing food going to waste, especially if it can be transformed into cake.

This is such an old fashioned traybake, there's no other way to describe it. It's the type of traybake you'd expect to find in an old Granny's cake tin. The orange icing glaze is definitely the finishing touch. I think this traybake tasted even better the next day.

Ooh don't you love a good icing dribbling down the edges photo? I certainly do.

I've made quite a few Mary Berry traybakes now but I think the lemon drizzle is still my favourite. I won't bother typing out this recipe as it follows much the same method as the lemon drizzle.

I also made some of Mary Berry's melting moments this week as I had egg yolks to use up from the cooked frosting on mum's birthday cake. They were so quick and easy to make and very moreish to eat. There has been a lot of people around the house recently and everybody enjoyed them.

It's funny how I've gone from baking practically no biscuits last year to baking so many this year (and we're only in February!) I'm planning to make some custard creams soon. I used to make them quite a lot but for some reason didn't bake them at all last year. I'm turning into a one woman biscuit factory. Has anyone else being going through baking phases lately?

Biscuits and bowls

I found four dainty Grindley Peach Petalware bowls in a charity shop for £3 recently. To say I was excited was an understatement. As much as I love all my green, blue and yellow utility china I don't have much pink. The only reason I didn't blog about them sooner was because I couldn't decide how to display them. After all, I'm not particularly sure what their function is. Mini dessert bowl perhaps? It was only when I had a sudden craving for biscuits on Thursday that I decided they should be biscuits bowls.

I made chocolate chip cookies/biscuits and more oaty biscuits. The latter went so hard this time that they could chip teeth! Despite this they were finished first. Perhaps people enjoyed the challenge of eating them?

I really enjoyed making biscuits for a change and not too many got stuck together, hurray!

The chocolate chip cookie recipe is from my Mary Berry Baking Bible (again!) but I'm starting to feel guilty about the amount of recipes I'm sharing from her book so I'm going to urge you all to buy it if you don't already own it. I cannot recommend it enough.

Apple and cinnamon cake

I've been trying my best to put my Mary Berry book down, but we had loads of apples at the weekend and this recipe looked perfect.

This cake was good, REALLY good. Mary Berry is such a genius. The juicy layer of cinnamonny apples which runs through the middle of the cake is delicious. Although the sugary crusty top is pretty great too. I was a bit worried about what the texture of the cake would turn out like as it was a really stiff batter but it turned out lovely. Don't doubt Mary Berry.

Although the flavours apple and cinnamon tend to fall under the autumn/winter bracket I fancied photographing it with softer colours. I quite like the contrast of rustic warm flavours with a fresh backdrop.

My internet has been down since Saturday which was annoying as I had a couple of posts lined up. Thankfully it came back this afternoon so I can catch up on blogging. Hello to all the new followers! I will try my best to visit and reply to everyone soon.

Apple and Cinnamon cake

Recipe from Mary Berry's Baking Bible

225g (8oz) softened butter

225g (8oz) light muscovado sugar

3 large eggs

100g (4oz) chopped walnuts

100g (4oz) sultanas

225g (8oz) self-raising flour

2 level teaspoons baking powder

400g (14oz) cooking apples, peeled, cored and grated (although I used eating apples which was fine)

1 level teaspoon ground cinnamon

To finish:

light muscovado sugar, for sprinkling

extra chopped walnuts, for sprinkling

icing sugar, for dusting

Preheat the oven to 180C/Fan 160/Gas 4. Grease a 23cm (9in) deep round cake tin then line the base with baking parchment. Measure the butter, sugar, eggs, chopped walnuts, sultanas,flour and baking powder into a large bowl and beat for about 2 minutes until thoroughly blended. Spoon half the mixture into the prepared tin then spread the grated apple and ground cinnamon in an even layer on top. Spoon the remaining cake mixture on top, level the surface then sprinkle generously with light muscovado sugar and walnuts (I stupidly almost forgot this last step!) Bake in the oven for 1 1/4 - 1 1/2 hours or until the cake is well risen and golden brown. Leave to cool in the tin for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack. Dust with icing sugar to serve.

Note: I am in no ways sponsored by Mary Berry and her people. I just have a rather unhealthy obsession with her cake recipes.

Spiced carrot traybake

I appear to have a fixation with Mary Berry's Baking Bible at the moment. I keep going back to it despite receiving two new baking books at Christmas which I haven't ventured into yet.

Like the lemon drizzle traybake I made last week, this traybake rose beautifully. It has a very light and moist texture.

I was a bit worried that the cake might not be as good as it should because I was an ounce short with my grated carrot, but it doesn't appear to have made a massive difference. The only other thing to note is that this traybake only took 40 minutes to bake, not 50-60 minutes as the recipe states.

American spiced carrot traybake

Recipe from Mary Berry's Baking Bible

275g (10z) self-raising flour

350g (12oz) caster sugar

2 level tsp baking powder

75g (3oz) chopped unsalted mixed nuts. (I just used loads of walnuts as it's my favourite)

3 level tsp ground cinnamon

2 level tsp ground ginger

300ml (1/2pint) sunflower oil

275g (10z) grated carrots

4 large eggs

1 tsp vanilla extract

For the topping:

400g (14oz) full-fat soft cheese

4 tsp clear honey

2 tsp lemon juice

chopped unsalted mixed nuts to decorate (yes, you guessed it, I used more walnuts!)

Preheat the oven to 180C/Fan 160C/ Gas 4. Grease a 30 x 23cm (12 x 9in) traybake or roasting tin then line the base with baking parchment. Measure all the dry cake ingredients into a large bowl. Add the oil, grated carrot, eggs (one at a time) and vanilla extract, beating between each addition. Pour into the prepared tin and level the surface. Bake in the pre-heated oven for 50-60 minutes (mine took 40 minutes) or until the cake is risen, golden brown in colour and firm to the touch. Leave to cool in the tin for 10 minutes then turn out, peel off the parchment and finish cooling on a wire rack.

To make the topping, mix together the cheese, honey and lemon juice, adding more lemon juice if necessary, to make a spreading consistency. (I added some icing sugar to taste, as I like the sweetness.) Spread evenly over the cake then sprinkle over the chopped nuts to decorate and cut into squares.

Lemon drizzle traybake

I made this traybake last Sunday and it was a massive success with the family. Mary Berry has yet to fail me. There's a reason why she is the queen of baking. Despite having an unfounded distrust of the all-in-one mixing method, I did as I was told. What a beautiful result.

I think this has to be one of the fluffiest traybakes I've ever made. I bow down to your superior knowledge Mary Berry.

I loved how fuss free this recipe was, it was very quick and easy to make. Perfect for Sunday tea.

Hope you all have a good weekend!

Lemon drizzle traybake

Recipe from Mary Berry's Baking Bible

225g (8oz) softened butter (I have a feeling I used margarine though)

225g (8oz) caster sugar

275g (10z) self-raising flour

2 level tsp baking powder

4 large eggs

4 tbsp milk

finely grated rind of 2 lemons

For the crunchy drizzle topping:

175g (6oz) granulated sugar

juice of 2 lemons

Preheat the oven to 160C/Fan 140C/Gas 3. Grease a 30 x 23cm (12 x 9 in) traybake or roasting tin then line the base with baking parchment. Measure all the ingredients for the traybake into a large bowl and beat until well blended. Turn the mixture into the prepared tin and level the top gently with the back of the spatula. Bake in the oven for 35-40 minutes or until the cake has shrunk from the sides of the tin and springs back when pressed in the centre with your fingertips. Leave to cool in the tin for a few minutes then turn out, carefullly peel off the parchment and finish cooling on a wire rack. Stand the wire rack on a tray to catch any drips of the topping.

To make the topping, mix the granulated sugar and lemon juice in a small bowl to give a runny consistency. Spoon this mixture evenly over the traybake while it is still a little warm. Cut into squares/slices when cold (I'll leave you to decide how big you want them!)

It's beginning to look a lot like Christmas...

Now this is a bit of a "ta-da" moment for me as I have never made a fruit cake before! When I saw the recipe for a "Victorian Christmas Cake" in Mary Berry's Baking Bible, I knew I had to give it a go. Although Christmas isn't Christmas without a dark, fruit cake, I much prefer a lighter cake like this one. 

I enjoyed making a pattern on top of the cake.

I did not enjoy the amount of time it took to chop, clean, drain, dry the fruit and nuts. Cherries are very sticky.

If you're thinking "why does the cake look slightly pink?" it's because I glazed it with strawberry jam. Ideally I would have liked apricot jam but we didn't have any in the house. I'm sure strawberry will taste fine.

We also put up our tree at the weekend! Usually we buy a 5ft-6ft tree but Mum fell in love with a 7ft tree this year which only just fits in the living room. It is a beauty though.

I've been solely in charge of decorating the tree for the past few years now which is great. I like the mixture of decorations we have on our tree: some old, some new, wooden shop bought ones and handmade pieces from family.

I made the circular decoration at the top of this photo. It's an old curtain ring wrapped with crepe paper and christmassy twirly ribbons, a cheap but cute decoration. I have another Christmassy post coming up this week with more crafty decorations along with my fudge post. Mmmm fudge.

date and walnut traybake

We had a couple of relatives visiting last night and since the custard tart had disappeared I thought I'd better bake something else. I also thought it was the perfect time to try something from my new Mary Berry book (The Baking Bible) as all the recipes look like comforting, old fashioned, family baking. Mum had the deciding vote of which traybake to make and she went for the date and walnut one.

It made such a nice smell in the oven, but I was lucky I checked on it early because it would have burnt if I had left it in for the recommended time. The lemon glaze on top is nearly my favourite part as I love how it cuts through the dark, nutty, cake flavour. Yum.

To continue the old fashioned theme, I put some on my oldest cake plate. It belonged to my Great Granny and Granddad (on my Mum's Dad's side) and it was part of a teaset which got divided between the family when Granny died, that way everybody could enjoy it. It's not a fancy brand of china, but I really like it.

Date and walnut traybake

Recipe from Mary Berry's Baking Bible

250g (9oz) stoned and chopped dates

40g (1 1/2oz) softened butter

350ml (12fl oz) boiling water

2 large eggs

200g (7oz) dark muscovado sugar

150g (5oz) ground almonds

150g (5oz) chopped walnuts

350g (12oz) self raising flour

1 1/2 level tsp ground cinnamon

For the icing

225g (8oz) sifted icing sugar

grated rind and juice of one lemon

walnut pieces, to decorate

Preheat the oven to 180C/Gas mark 4. Grease a 30 x 23cm (12 x 9 inch) traybake or roasting tin then line the base with baking parchment. Measure the dates and butter into a small bowl and pour over the boiling water. Set aside to cool. Meanwhile whisk the eggs and sugar together in a large bowl, then add the cooled date mixture and remaining cake ingredients. Whisk then pour into the tin. Bake in the oven for about 1 hour 10 minutes (mine actually took around 50 minutes) or until the cake is firm to the touch and golden brown. Leave to cool in the tin for 10 minutes then turn out, peel off the parchment and finish cooling on a wire rack.

Mix the icing sugar with the lemon rind and juice, adding a little hot water to make a spreading consistency. Pour over the cake and gently spread out evenly with a palette knife. Decorate with walnut pieces and leave to set. Cut to whatever size you desire.