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A coupla ways with our bake-at-home banana bread

A coupla ways with our bake-at-home banana bread

We don't often use the word genius to describe ourselves - oh, all right, we probably have dropped it into conversation once or twice - but I do think our bake-at-home cake and muffin mixes are just that: pure genius.

I mean, we all love freshly baked cakes, right? There's an apple cake baking right now in the kitchen downstairs and the smell of it is filling the office in the most unbearably appetising, golden, toasty, wafty, wholesome sort of way. When it comes out, the office staff, to a woman, will fall upon it like ravening beasts. But the whole palaver of getting out the mixer, softening butter, cracking eggs, creaming, sifting, etc, etc, etc often seems more trouble than it's worth. And packet mixes are, frankly, cheap and nasty-tasting and even the best of them have some pretty weird numbers in their ingredients.

So, that's why we came up with our bake-at-home mixes - they are exactly the same as a home-made cake batter.  All we do is freeze them so we don't have to add any preservatives and the raising agents are temporarily de-activated. You just need to defrost, tip into a tin and bake. Did I hear someone say genius?

I am very fond of banana bread just as it comes but if I poke half a cup of chocolate chips in the mix before baking, it is a cheap and easy way to buy my children's devotion. For myself as a treat, I'd pop in a few raspberries and sprinkle with shredded coconut. But if you really wanted to go to town, you could make a quick crumble topping which will bake into crunchy, nutty, buttery loveliness as your cake cooks.

Crumble-topped banana bread

Ingredients

1 tbs butter (softened)
1/2 tsp cinnamon
1/4 cup brown sugar
1/2 cup chopped walnuts
1 litre Dinner Ladies bake-at-home banana bread

Method

Preheat the oven to 180C.

Rub the butter, cinnamon, brown sugar and walnuts together until crumbly.

Grease a 1 litre oven tin. Pour the batter in tin and scatter generously with crumble topping. 
Bake for 50-55 minutes or until a skewer tests clean.

You can also pour batter into an 8 bar mini-loaf tin, as in our video. The little cakes should only take 25 minutes to cook and are quite adorable.