Hello! I’m back!
Before we get onto the good stuff, I ought to explain myself. I’ve been a bad, bad blogger. I’ve been a bad baker. I haven’t even attempted to make anything recently, my baking supplies have been left abandoned for a few months, and recipe books left untouched. I’ve had an incredibly busy 3 months and I haven’t had the time to even think about cake. I know, right?
Let me just rewind back to November. In the space of that month we had spontaneously (we weren’t meant to start looking until the New Year) started renting the most beautiful apartment in Worcestershire, I had no time to look for another job so I rarely spent anytime in said beautiful apartment, but we made it work. In between working 40 hours a week in a busy shop, travelling to and from old home and new home, and shopping for Christmas with minimal money, I just couldn’t even think about opening my laptop to blog. I didn’t even want to, I had no energy to sit and think. It’s taken me a couple of weeks to sum up the courage to bake again, after months off I began to think if i’d lost the spark a bit. My bakes began to slip around September, just around the time I started to feel incredibly tired and unmotivated. Cakes are made with love, not frustration.
But anyway, here I am. I’m sat at my new Pinterest-worthy dining table in my own dining room, in my own home. I’ve now got time, and space, to work again. There’s no more excuses and I can feel the baking itch returning. Slowly, but surely. I still need lots of inspiration, and a lot more storage space, but I can’t wait to get back into it.
I thought I’d start off with something I love, so here’s a banana loaf. I make so many loaf cakes but they’re my favourite. They’re easy but so comforting. I’m not a big lover of frosting (or making it), I prefer a cake to have with a cuppa in the afternoon. This one is still pretty indulgent though, it’s sticky and glutenous inside, like a brownie. There’s coffee and chocolate too, and my ‘signature swirl’ on top, as Chris calls it (but really it just hides all the cracks). So here’s to all the recipes I’ll get to explore this year, here’s to a new start.
Recipe inspired bu Tutti Dolci
- 1 1/2 cups flour
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups mashed banana
- 2/3 cup honey
- 1/4 cup coconut oil, melted and cooled slightly
- 1/2 cup almond milk
- 1 egg
- 1 1/2 teaspoons vanilla extract
- 1 tbsp instant espresso, dissolved in 1 tbsp hot water
- 1/3 cups chocolate chips, (I used Hotel Chocolat 40% milk drops)
- 1 slab Caramel Cappuccino chocolate from Hotel Chocolat
- white chocolate, to drizzle (I used Hotel Chocolat Vanilla White)
- Preheat the oven to 170C and line a loaf tin with parchment paper.
- Mix together the flour, cocoa powder, baking powder, baking soda and salt. Make a well in the centre.
- In a separate bowl, combine the mashed banana, honey, coconut oil, milk, egg, vanilla and espresso. Tip into the dry ingredients and fold through. until combined. Don’t over mix.
- Fold through half of the chocolate chips and then pour the batter into the prepared tin. Smooth over and top with remaining chocolate chips.
- Bake in the oven to 50-60 minutes. You can bake for a further 10 minutes if you want more of a cake-y mixture but I like it gooey inside. A skewer inserted into the centre should come out fairly clean, with a few crumbs attached.
- Leave to cool on a wired rack until cool.
- Melt the cappuccino chocolate slab and spread over the top of the cake and then drizzle over white chocolate for extra decadence.