2 Mouthwatering bakes for the weekend
Gooey and absolutely delicious! These 2 irresistible bakes are the perfect excuse to preheat the oven and treat yourself.
Basic banana bread
- Makes 2 small-medium loaves
Ingredients
- 4-5 (about 220g) large ripe to overripe bananas, peeled
- 2 eggs, whisked
- ½ cup (135g) brown (or white) sugar
- ¼ cup (60ml) melted butter or canola oil
- 1 tsp (5ml) vanilla essence
- ½ tsp (3ml) fine salt
- 1 tsp (5ml) baking powder
- 2 cups (about 300g) cake or wholewheat flour
Method
- Preheat oven to 180°C.
- Spray two 18x10cm bread tins with non-stick spray and lined with baking paper.
- Mash banana very finely with a fork or masher.
- Whisk egg and sugar together for 3-5 minutes until tripled in volume.
- Add banana, butter or oil, vanilla and salt to the egg mixture and mix to combine evenly.
- Sift together baking powder and flour into a bowl and create a well in the middle.
- Pour egg mixture into the well and whisk to create a smooth batter.
- Spoon batter into the prepared tins.
- Bake for 45-50 minutes or until a skewer inserted in the middle of bread comes out
- Remove and cool in the tin for 15 minutes, then take out of the tin and allow to cool completely.
Serve within 3 days or store in the fridge and toast before serving.
Triple-chocolate cookie dough cake
- Serves 8
Ingredients
- 1 cup (150g) flour
- ½ tsp (3ml) salt
- ½ tsp (3ml) bicarbonate of soda
- ⅓ cup (75g) brown sugar
- 1 tsp (5ml) vanilla essence
- 1 egg
- ⅓ cup (50g) milk chocolate chips
- ⅓ cup (50g) dark chocolate chips
- ⅓ cup (50g) white chocolate chips
AV
Ameree Vercueil
‧ Recipe & styling
‧ Recipe & styling
AE
Andreas Eiselen
‧ Photography
‧ Photography
Method
- Preheat oven to 180°C and grease an ovenproof dish.
- In one bowl, combine flour, salt and bicarbonate of soda.
- In another bowl, beat together the butter and sugar until pale and creamy. Add the vanilla essence and egg.
- Fold the flour mixture and all the chocolate chips into the butter mixture.
- Transfer the batter to the dish and smooth out the top. Bake for 25-30 minutes, until golden and crispy around the edges but still slightly gooey inside.
- Allow to cool for 10 minutes before serving with ice cream.
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