Banana breads, loaf cakes & other quick bakes E-Book

Ryland Peters & Small

• Herausgeber: Ryland Peters & Small
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2021

Beschreibung

In 2020, banana bread had a moment. When the first lockdown arrived, anxious shoppers quickly stocked up on food but then found themselves with cupboards full of flour and fruit bowls overspilling with rapidly ageing bananas. The answer was simple and the resulting baking craze intense! But why stop at banana bread? There are plenty of other loaf cakes and easy bakes that you can rustle up in no time to enjoy with your mid-morning coffee or afternoon tea. A loaf cake is, by definition, made in a bread loaf pan (as its name implies) and is sometimes also known as a quick bread for that reason. These fuss-free recipes can incorporate a wide variety of ingredients, from fresh and dried fruit to nuts and seeds, and include delicious flavourings including chocolate, vanilla and warm spices. Popular recipes included here are Chocolate Chip Banana Bread, Marmalade & Almond Bread, Lemon Polenta Loaf, Vanilla Pound Cake, Honey Cake and so much more!

Leseprobe

Banana breads, loaf cakes

& other quick bakes

Banana breads, loaf cakes

& other quick bakes

60 deliciously easy recipes for home baking

Designers Toni Kay and Paul Stradling

Editor Gillian Haslam

Head of Production Patricia Harrington

Art Director Leslie Harrington

Editorial Director Julia Charles

Publisher Cindy Richards

First published in 2021

by Ryland Peters & Small

20–21 Jockey’s Fields

London WC1R 4BW

and

341 E 116th St

New York, NY 10029

www.rylandpeters.com

10 9 8 7 6 5 4 3 2 1

Recipe collection compiled by Julia Charles.

Text © Kiki Bee, Susannah Blake, Clare Burnet, Maxine Clark, Linda Collister, Megan Davies, Julian Day, Amy Ruth Finegold, Mat Follas, Tonia George, Victoria Glass, Dunja Gulin, Victoria Hall, Tori Haschka, Lola’s Cupcakes, Claire & Lucy McDonald, Hannah Miles, Miisa Mink, Suzy Pelta, Isidora Popovic, Sarah Randall, Annie Rigg, Shelagh Ryan, Wendy Sweetser & Ryland Peters & Small 2021. Design and photographs © Ryland Peters & Small 2021 (see page 144 for photo credits).

ISBN: 978-1-78879-380-3

E-ISBN: 978-1-78879-412-1

The authors’ moral rights have been asserted. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the publisher.

A CIP record for this book is available from the British Library.

US Library of Congress Cataloging-in-Publication Data has been applied for.

Printed and bound in China.

Notes

• Both British (metric) and American (imperial plus US cups) are included in these recipes for your convenience; however it is important to work with one set of measurements and not alternate between the two within a recipe.

• All spoon measurements are level unless otherwise specified.

• All eggs are medium (UK) or large (US), unless otherwise specified. Uncooked or partially cooked eggs should not be served to the very old, frail, young children, pregnant women or those with compromised immune systems.

• When a recipe calls for the grated zest of citrus fruit, buy unwaxed fruit and wash well before using. If you can only find treated fruit, scrub well in warm soapy water before using.

• Ovens should be preheated to the specified temperatures. We recommend using an oven thermometer. If using a fan-assisted oven, adjust temperatures according to the manufacturer’s instructions.

Contents

Introduction

Chapter 1 Banana breads

Chapter 2 Loaf cakes

Chapter 3 Tea breads

Chapter 4 Muffins & small cakes

Chapter 5 Other easy bakes

Index

Credits

Introduction

Banana bread is one of those classic bakes, a timeless recipe in nearly every baker’s repertoire. But did you know there are endless variations on the basic recipe? In the pages that follow you will find so many ideas to ring the changes – from adding nuts or chocolate chips, to flavouring with passion fruit, coffee or peanut butter, or serving with raspberry labne. So next time you find an over-ripe bunch of bananas in the fruit bowl, experiment with a different recipe.

This book also includes many other mouthwatering recipes for loaf cakes. There’s a stunning oatbake topped with blueberries and raspberries, a lemon loaf with white chocolate frosting, an indulgent sticky toffee ginger loaf, even a loaf cake delicately flavoured with lavender.

The tea breads chapter will introduce you to lots of new ways of baking with dried fruit. Try the mulled wine and cranberry tea bread, the sticky marzipan and cherry loaf or the apricot and nut loaf. If small bakes appeal to you, there are plenty of ideas for muffins and mini cakes, and the book finishes with a tempting selection of bundt cakes and scones, including mini blueberry bundts, pear and blackberry scone round, crunchy prune and vanilla custard brioche cakes and a gooey chocolate Scandinavian kladdaka. Throughout the book you will also find recipes for vegan and gluten-free bakes, so no one needs to miss out on these tempting treats.

Whether you are baking for a special occasion, looking for quick bakes for weekday lunch boxes or searching for new ideas for breakfast and afternoon tea, you are sure to find inspiration in these delicious recipes.

Happy baking!

Chapter 1

Banana breads

Classic banana bread

There is something very comforting about a slice of banana cake. Sticky and full of flavour, yet not too sweet. Try your hardest to wait for the cake to cool down before you eat it, but we forgive you if you can’t resist the temptation! This banana bread keeps really well in an airtight container and can even be toasted and served with butter.

3 large very ripe bananas

1 teaspoon bicarbonate of soda/baking soda

50 ml/3½ tablespoons full-fat/whole milk

115 g/1 stick butter, softened, plus extra for greasing

115 g/½ cup plus 1 tablespoon caster/granulated sugar

2 eggs

190 g/1½ cups minus 1 tablespoon self-raising/self-rising flour, sifted

900-g/2-lb. loaf pan, greased and lined with parchment paper

MAKES 1 LOAF CAKE

Preheat the oven to 160°C (325°F) Gas 3.

Peel and mash the bananas with a fork until you have a mixture that is a combination of smooth banana and small chunks; you do not want it too smooth. Set aside until needed.

In a small bowl, mix the bicarbonate of soda/baking soda with the milk and stir until dissolved. Set aside.

Place the butter and sugar into the bowl of a stand mixer fitted with the paddle attachment (or use a hand-held electric whisk and a large mixing bowl) and beat on medium speed until blended. This will take a minute or so.

Slowly add the eggs, one at a time, on low speed, stopping to scrape down the bowl occasionally. Once the eggs have been incorporated, add the mashed bananas and mix. With the speed on low, slowly add the flour and the milk mixture, a little at a time, alternating between the two, until all the ingredients have been incorporated and the mixture is fully combined.

Pour the batter into the prepared loaf pan and bake in the preheated oven for 45–50 minutes or until golden brown and a skewer inserted into the centre of the cake comes out clean or with just a few crumbs attached. Leave the cake to cool completely in the pan before turning out and serving.

Banana & passion fruit loaf

Passion fruit bring another level of flavour to a classic banana bread, and the dried banana slices added as decoration add a pleasing crunch.

225 g/1¾ cups self-raising/self-rising flour

½ teaspoon bicarbonate of soda/baking soda

100 g/7 tablespoons butter, softened and cubed, plus extra for greasing

175 g/¾ cup plus 2 tablespoons caster/granulated sugar

2 large UK/extra large US eggs, lightly beaten

3 passion fruit

3 very ripe bananas, mashed

TO DECORATE

100 g/¾ cup icing/confectioner’s sugar

1 passion fruit

dried banana slices

450-g/1-lb. loaf pan, greased and lined with parchment paper

MAKES 1 LOAF CAKE

Preheat the oven to 180°C (350°F) Gas 4.

Sift the flour and bicarbonate of soda/baking soda into a bowl. Put the butter and sugar into the bowl of a stand mixer (or use a hand-held electric whisk and a large mixing bowl) and beat until pale and fluffy. Add the beaten eggs and sifted flour mixture alternately to the bowl.

Halve the passion fruit and scoop out the pulp into a sieve/strainer over a bowl. Using a teaspoon, press and stir the pulp to extract the juice. Discard the leftover seeds. Add the passion fruit pulp and mashed banana to the cake mixture and mix again.

Tip the mixture into the prepared loaf pan and spread it evenly with a spatula. Bake in the preheated oven for 55 minutes, or until golden and risen and a skewer inserted into the centre comes out clean. Leave to cool in the pan.

To decorate, sift the icing/confectioner’s sugar into a small bowl. Halve the passion fruit and scoop out the pulp into the bowl – no need to sieve the pulp this time. Mix together with a teaspoon. The icing/confectioner’s sugar will seem stiff at first, but persevere until it is thoroughly mixed. If the glaze still seems a little thick, add a drop or two of cold water – the consistency of the glaze will depend on the size of the passion fruit and how ripe it is. You want the glaze to be a thick, spreadable consistency.

Tip the cold loaf out of the pan and peel off the paper. Spoon the glaze over the top of the loaf and decorate with dried banana slices. Leave to set for about 30 minutes before slicing.

Chocolate chip banana bread

This is a cake that can’t go wrong, unless you are not patient enough to wait for the bananas to completely over-ripen – they have to be black to get that deep flavour. The chocolate chips are really just gilding the lily, but when they come out molten and oozy, they make the bread utterly irresistible (and feel free to add more than the amount specified below if you are feeling really decadent!).

225 g/1¾ cups plain/all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

175 g/¾ cup packed light brown sugar

4 very ripe bananas, mashed

85 g/5½ tablespoons butter, melted, plus extra for greasing

2 large UK/extra large US eggs, lightly beaten

100 g/⅔ cup chopped dark/bittersweet chocolate

900-g/2-lb. loaf pan, greased and lined with parchment paper

MAKES 1 LOAF CAKE

Preheat the oven to 180°C (350°F) Gas 4.

Put the flour, baking powder and salt in a mixing bowl and set aside. In another bowl, mix the sugar and bananas until there are no large lumps, then beat in the butter and eggs.

Tip the wet ingredients into the dry ingredients and mix, being careful not to overmix otherwise the bread will be tough. Stir in the chocolate. Spoon the thick batter into the prepared loaf pan and bake in the middle of the preheated oven for 40–45 minutes, until a skewer inserted into the middle comes out clean.

Let the bread cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. When cold, serve in slices with butter or a decadent dollop of ricotta.

Chocolate, yogurt & banana tea bread

This is a real treat for children everywhere or the big kid that lurks in all of us. If making this for children, milk chocolate and a flavoured yogurt make a great combination, or for adults try really dark chocolate and natural yogurt. This really does improve with keeping – even for a day, if you are able to keep your hands off it.

55 g/4 tablespoons unsalted butter, softened, plus extra or greasing

150 g/¾ cup soft light brown sugar

2 large eggs, beaten

100 g/½ cup natural, banana or chocolate yogurt

3 very ripe bananas, mashed

300 g/2¼ cups self-raising/self-rising flour

½ teaspoon salt

200 g/7 oz. dark/bittersweet chocolate (60–70% cocoa solids) or milk chocolate (over 32% cocoa solids), grated

chocolate and hazelnut spread, to serve (optional)

2 x 450-g/1-lb. loaf pans, greased and lined with parchment paper

MAKES 2 LOAF CAKES

Preheat the oven to 180°C (350°F) Gas 4.

Using a hand-held electric whisk, beat the butter and sugar together in a large mixing bowl until well mixed (it won’t look very creamy). Gradually whisk in the eggs, little by little, then the yogurt, and finally stir in the mashed bananas. Fold in the flour and salt, then the grated chocolate. Spoon into the prepared loaf pans and smooth the surface.

Bake in the preheated oven for about 35 minutes, or until risen and firm and a skewer inserted into the centre comes out clean. The loaves will crack on the top. Remove from the oven and leave to cool in the pan for 10 minutes. Turn out onto a wire rack and leave to cool completely.

Store in an airtight container for 1 day to mature before serving in thick slices with chocolate and hazelnut spread if you’re feeling particularly indulgent!