Food has always been such a big part of my life. My mother was a Cook before she became my mother and the woman can churn out delicious feasts in minutes with 3 ingredients in the press… not that there would ever be so little in her cupboard! She was my first teacher.
I’ve not always had the best relationship with food, hence my weight loss challenge, but I do love it and slowly I’ve learnt to appreciate it more and more for its sustenance, pleasure and ability to bring people together. Which for me, is the real joy in cooking.
I’ve cooked and baked from a young age. I’ve even won the odd competition in my youth. And while I’m no Masterchef I love to collect an read Cook Books. Here I’m going to share with you the recipes that are straight from my personal recipe book. The ones that are tried and true. The favourites that we cook and share regularly. Some are made up and some are adapted from other talented [and not so talented] people’s recipes. I hope you enjoy them and do let me know if you make any of these yourself and indeed if you have a recipe you think I’d enjoy.
- Large Bowl
- Loaf Tin
- Greaseproof Paper
- Hand mixer
- Wire Rack
- 250 g Selt Raising Floor
- 125 g Butter Room Temperature
- 125 g Light Brown Sugar
- 2 Eggs
- 4 Bananas Overripe & mashed
- 2 tsp Vanilla Essence
- 2 tsp Cinnamon Ground
- 80 g Chopped Walnuts Optional
- Preheat the oven to 180c. Line a 2lb Loaf tin with greaseproof paper.
- Put the butter, sugar, eggs, mashed banana and vanilla essence into a bowl and beat well.
- Add the flour and cinnamon and stir into the mixture. [If using the nuts: remove about 2tbsp of the chopped nuts from your 80g and keep for the top, adding the rest to your mixture.]
- Transfer the mixture to the prepared tim and scatter the remaining nuts on top. Bake in the oven, on the middle shelf, for 50 minutes.
- Remove from the oven and allow to sit in the tin for a further 10 minutes before removing from the tin and greaseproof paper and transfer to a cooling rack.