banana bread

I had some manky bananas left and there was no way I was going to eat them.  I mean REALLY manky.  They were black on the outside and their bananary smell greeted me every time I went into the kitchen.  It was even beginning to seep into the living room so I knew it was time to use them up or bin them.  So, banana bread...

100g stork cake marg
175g caster sugar
2 eggs
3 manky bananas
225g self raising flour
1 tsp baking powder
2 tbsp milk
1 tbsp cinnamon (maybe even a bit more)
some demerara sugar

Cream the margarine and sugar together.  Mash the bananas in a separate bowl and then combine with the marg and sugar.  I actually mashed the bananas first then adde the marg and sugar which made it much more difficult to combine everything so to hell with the washing up...use that extra bowl.

Beat in the eggs one by one them the flour, baking powder and cinnamon.  Add the milk and tip into a prepared loaf 2lb loaf tin.  I like to line and grease the tin.  Sprinkle with the dememera sugar to give a bit of a crunchy top and bake at 180c for about an hour until done.

Allow to cool, well at least try, and munch with a nice cup of tea.

Unfortunately this all got eaten before I managed to take a picture.



Bake at

banoffi cupcakes

Some rather squidgy bananas in the kitchen that really needed eating but I can't stand them once they get the slightest bit of brown on the skins so cupcakes it is with a nod to Ian Dowding's Banoffi Pie.  Banoffi Pie was originally made at The Hungry Monk in Jevington not far from me.  Sadly I never got the chance to visit and it has recently closed.


for 12 cupcakes
2 over ripe bananas
125g stork margarine
*60g Tate & Lyle golden syrup sugar
60g caster sugar
1 tsp vanilla extract
2 large eggs (mine were really small so I used 3)
pinch salt
150g flour
2 tsp baking powder


for butter icing
125g butter
250g icing sugar
** 2-3 tbs toffee sauce

to decorate
more toffee sauce
50g melted dark chocolate

Beat the  marg and sugars together.  Add the bananas and beat until smooth.  Beat the eggs up separately from the banana mix until light and fluffy. Add to the banana mix along with the flour, salt, vanilla and baking powder and mix well.

Pour into cases and bake in a pre-heated oven at 180c for about 25 minutes.  Allow to cool

Make the butter icing and decorate with toffee sauce and chocolate.

* I found this in Waitrose - never seen it before but thought it would add a bit extra toffee-ish flavour to the cupcakes

** The toffee sauce is for ice cream.  If they still made Ice Magic I reckon that would be great on cupcakes too.  I wonder if it would set so hard?