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.



Banana Bread

This is utterly moreish and moist and is one of my hubby's & son's favourite breakfasts! Works great as a snack and dessert too... basically its a baking staple!
Prep Time 10 mins
Cook Time 50 mins
Resting Time 10 mins
Total Time 1 hr 10 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 14 Slices


  • 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.


This Banana Bread can also be 'baked' in your slow cooker. By either putting your loaf tin directly into the slow cooker [if it fits] or lining the base of the slow cooker with greaseproof paper and pouring the mixture directly in. [This, of course, will give you an oblong loaf/ the shape of your slow cooker as opposed to the rectangular shape of a loaf.] Cook on low for 4-5 hours/ until you have a clean skewer test.  
This Banana Bread is delicious toasted in the morning with butter or heated and laddered in chocolate spread for an afternoon snack or for dessert [read: anytime] again heated, and topped with chopped strawberries 🙂
Keyword Baking, Banana Bread, Easy to Make, Slow Cooker