Going bananas for banana bread

The accepted wisdom is that if you haven’t baked banana bread whilst being in lockdown, are you even doing it right? But it’s not surprising that banana bread has been so popular whilst quarantining- it is utterly delicious, the natural sweetness of the fruit lending itself perfectly to baking.

I tried out this recipe from BBC Good Food at the weekend. It was moist with a lovely flavour of banana- perfect with a cup of tea.

Recipe can be found at BBC Good Food


  • 140g butter, softened, plus extra for the tin
  • 140g caster sugar
  • 2 large eggs, beaten
  • 140g self-raising flour
  • 1 tsp baking powder
  • 2 very ripe bananas, mashed
  • 50g icing sugar
  • Handful dried banana chips, for decoration


  1. Heat oven to 180C/160C fan/gas 4.
  2. Butter a 2lb loaf tin and line the base and sides with baking parchment.
  3. Cream 140g softened butter and 140g caster sugar until light and fluffy, then slowly add 2 beaten large eggs with a little of the 140g flour.
  4. Fold in the remaining flour, 1 tsp baking powder and 2 mashed bananas.
  5. Pour into the tin and bake for about 30 mins until a skewer comes out clean.
  6. Cool in the tin for 10 mins, then remove to a wire rack.
  7. Mix 50g icing sugar with 2-3 tsp water to make a runny icing.
  8. Drizzle the icing across the top of the cake and decorate with a handful of banana chips.

Eggless Sponge Cake

Being in lockdown presents many challenges, not least attempting to shop for groceries. With online deliveries being hard to come by and a shortage of food on the shelves, a lot of people are finding themselves having to come up with alternatives for cooking and baking.

Last weekend I made this yummy eggless vanilla sponge from a recipe I found online. I was low on eggs and was pleased to find a way to bake without using any. This is a great sponge cake without eggs for when you are struggling to find eggs or do not like eggs.

Recipe below (courtesy of Mummy’s Home Cooking). I tweaked mine a bit.

2 cups (420 gr) granulated sugar
1 cup (226 gr) unsalted butter, softened (2 sticks)
2 teaspoons vanilla extract
4 cups (560gr) self-rising flour
2 cups (450ml) whole milk (you can substitute with any plant milk you like)
2 tablespoons apple cider vinegar


  • Preheat oven to 350ยบ F. Grease three 8-inch round cake pans with flour-based baking spray, or grease pans and line bottoms with parchment.
  • In a large bowl, beat the sugar and butter until creamy and pale. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add vanilla and mix to combine.
  • Combine milk and vinegar in a small bowl. Set aside.
  • Add the flour alternately, with milk to the butter mixture, beginning and ending with the flour. Scrape down the mixing bowl with a spatula and turn the batter over several times to ensure all of the ingredients are well incorporated. Beat just until incorporated. Do not overmix this batter.
  • Pour the cake mixture into the prepared pans (2 1/2 cups of batter in each pan approximately).Bake for 20 – 25 minutes, or until a skewer comes out clean when poked in the center.
  • Remove from the oven and allow the cake to cool. Remove from the pan and decorate to your liking.
  • Bake for 20 – 25 minutes, or until a skewer comes out clean when poked in the center.
  • Remove from the oven and allow the cake to cool. Decorate to your liking.