Friday is baking day. I always bake something for the weekend, my husband loves to take something with him when he drives very early to play golf. Today is Banana bread. All that ripe bananas in my fruit bowl that we didn’t eat during the week transforms in a delicious treat for the weekend. This recipe is from Dona Hay’s book “Fast, Fresh, Simple”.
- 175g butter, softened and chopped
- 1 cup (175g) brown sugar
- 1/2 cup (110g) caster sugar
- 1/2 tsp ground cinnamon
- 1 cup mashed banana
- 3 eggs
- 2 cups (300g) self-raising flour
- 1/2 tsp baking powder
- Preheat the oven to 170ºC (325ºF)
- To make the bread, place the butter, sugars, cinnamon, banana, eggs, flour and baking powder in the bowl of an electric mixer and beat in medium speed for 1 min or until just combined.
- Pour the mixture into a greased 28cm X 8cm loaf tin lined with non-stick baking paper and bake for 1 hour or until cooked when tested with a skewer.
HOPE YOU ENJOY IT!
Sorry, so long since my last post.
Today my post is about one of my favourites desserts, Cream caramel or “Pudim de leite condensado” as is known in Brazil.
I always make Cream Caramel when I need a quick dessert. This recipe is how we make it in Brazil.
- 1 condensed milk tin
- 3 eggs
- 1 ¾ cups of milk
- 4 tablespoons plain flour
For the caramel:
- 2 cups caster sugar
- 1 cup water
- Make the sugar caramel first. Place the sugar and water in a pan over medium heat, stir until the sugar dissolves. Boil, uncovered, without stirring, until mixture turns light golden brown. Pour in a coffee cake pan (the one with a hole in the middle), spread on the sides and leave to cool.
- For the cream caramel: Pre heat the oven 180°C. Blend all the ingredients together and pour over the caramel sauce.
- Put on the oven covered with aluminium foil in a tray with hot water reaching half of the cream caramel pan (Ban Marie). Leave on the oven for 45 minutes or until a skewer comes out clean.
- Leave to cool down before turn it on a plate.