let's just call it banana cake

I would only be slightly exaggerating if I said that Tom made this banana bread at least once a week.
We always seem to have a pile of brown bananas in the fruit bowl that need using and this recipe is the perfect way to get rid of them. (And I have to admit that having a loaf of banana bread on hand is pretty handy for when people drop in for a cup of tea.)

The first time Tom made this banana bread he said "It's not really banana bread is it? It's more like banana cake" and seemed slightly disappointed at the amount of sugar and butter that went into it (I think he was hoping to convince himself that it was a healthy afternoon tea option) but this recipe is a winner and much better for you than any banana bread you buy at the supermarket.

This recipe is from 'Apples for jam' by Tessa Kiros (one of our favourite cookbooks).

125g butter
180g dark brown sugar
350g (about 4 medium) very ripe bananas, mashed
2 eggs
1 tsp vanilla extract
1 tsp ground cinnamon
250g (2 cups) plain flour
1 tsp baking powder
3/4 tsp baking soda
3 tbsp warm milk

Preheat the oven to 180 degrees celsius.
Butter a 30 x 11cm loaf tin.

Cream the butter and sugar till smooth and whisk in the mashed bananas.
Add the eggs, vanilla, cinnamon and a pinch of salt and whisk in well.

Sieve in the flour and baking powder and beat until smooth.
Mix the baking soda into the milk and stir into the batter.

Scrape the mixture into the tin and bake for about 50 minutes until the bread is crusty on top and a skewer poked in the middle comes out clean.

Turn out onto a rack to cool.
Enjoy with a cup of tea!

Also.. Banana bread freezes really well! Cut it into slices and freeze in a zip-lock bag. When someone pops in unexpectedly for tea just toast it for a minute (until defrosted and warm) and serve! Yum!

Bill Granger's baked eggs

There is nothing like baked eggs on a Sunday morning.



These are from a recipe in his (excellent) book Holiday. They are so easy to make and are seriously impressive (and seriously delicious)..
If you ever had friends over for breakfast and wanted to pretend you were a domestic goddess.. then try these!

I served mine with some beetroot sourdough from the local bakery.

Bill Granger's baked eggs

Ingredients:
1 tbsp olive oil
200g baby spinach leaves
8 eggs
4 tbsp cream
4 tbsp grated parmesan
salt and pepper

1. Preheat the oven to 200 degrees celsius. Lightly grease 4 (large) ramekins and place on a baking tray.
2. Heat the oil in a saucepan, add the spinach and season with salt and pepper. Cook until the leaves are just softened.
3. Drain the spinach and divide among the 4 ramekins. Break 2 eggs into each ramekin. Pour 1 tbsp of cream over the eggs and sprinkle with 1 tbsp of parmesan. (I never measure the cream or parmesan.. but you can if you like to be precise about things).
4.Bake for 15 minutes or until the eggs are puffed (and slightly golden).
5. Serve with crusty bread and I love it with some chopped parsley on top..
Delicious with a capital D!