Ryland Peters - Banana breads, loaf cakes & other quick bakes: 60 deliciously easy recipes for home baking

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 2021 Jockeys 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, Lolas 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 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. Contents Introduction Banana bread is one of those classic bakes, a timeless recipe in nearly every bakers repertoire. Contents Introduction Banana bread is one of those classic bakes, a timeless recipe in nearly every bakers 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. Theres 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. 3 large very ripe bananas 1 teaspoon bicarbonate of soda/baking soda 50 ml/3 tablespoons full-fat/whole milk 115 g/1 stick butter, softened, plus extra for greasing 115 g/ cup plus 1 tablespoon caster/granulated sugar 2 eggs 190 g/1 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 160C (325F) Gas 3. loaf pan, greased and lined with parchment paper MAKES 1 LOAF CAKE Preheat the oven to 160C (325F) 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 4550 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. 225 g/1 cups self-raising/self-rising flour teaspoon bicarbonate of soda/baking soda 100 g/7 tablespoons butter, softened and cubed, plus extra for greasing 175 g/ 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/ cup icing/confectioners 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 180C (350F) Gas 4. loaf pan, greased and lined with parchment paper MAKES 1 LOAF CAKE Preheat the oven to 180C (350F) Gas 4.