Banana bread and peanut butter are two of our favourite things in life (well peanut butter is one of Annie’s, Rachel cant stand it but she does love banana bread). We have already created a banana bread recipe which is so delicious and simple to make.
We recently received some ‘Peanut Hottie’ in the post and new straight away we had to create a recipe using the product. we love banana and peanut butter porridge so we thought it would be perfect to add the peanut hottie to our banana bread recipe and instead of making a big loaf we would make mini loafs!
You can purchase Peanut Hottie in all the leading supermarkets here in the UK including Waitrose, Tesco and Sainsburys. We cant wait to try the peanut hottie with chocolate drink as well!
3 ripe bananas
200G oat flour (we just blend oats that we already have in the cupboard)
1 tsp baking powder
1tsp bicarbonate of soda
3tbsp peanut hottie powder
100ml milk of your choice
Peanut butter to drizzle
Pre heat your oven to 180oc
Grease the mini loaf tin with some melted coconut oil
Blend the oats until they are fine and resemble flour
Mush 3 of the bananas in a mixing bowl
In a separate bowl mix your oat flour, baking powder, bicarbonate of soda & Peanut hottie
Once combined add the mashed banana and stir
Pour in the milk and stir
Pour the mixture into the loaf tins
Bake the banana loaf for 15-20 minutes until cooked throughout
Once cooled drizzle the mini loafs with peanut butter we used pip and nut!
Enjoy and as always send us your creations you can find us on Instagram and Twitter!
We love looking through foodie magazines, Delicious, Olive, BBC Good Food, Tesco, Waitrose; you name it we’ve got them all!
When we saw this recipe in the Tesco food magazine we had to make it, it looked delicious and the perfect cake for a rainy day. We adapted the recipe slightly as we didn’t have wholemeal flour so just replaced with plain instead, and sadly didn’t make our own marmalade; however Tesco Finest marmalade tasted fantastic!
200g unsalted butter
200g golden granulated sugar
100g wholemeal flour
100g plain flour
2 tsp baking powder
150g orange marmalade
3tbsp orange juice
oranges to decorate
1) Grease and line a 900g loaf tin and preheat the oven to 160c fan
2) Whisk the butter and sugar together until light and fluffy
3) Beat in the eggs one at a time until combined. Add a teaspoon of the flour if necessary to stop the mixture curdling
4) Fold in the flours, baking powder and 100g marmalade and the orange juice and then spoon into the tin
5) Bake for 50 minutes covering with foil for the last 15 minutes
6) Remove from the oven and leave to cool in the tin for 10 minutes, warm the marmalade in pan
7) Put on a wire rack and brush the cake with the marmalade and then decorate with orange slices and then brush more marmalade over the cake
It was our friends birthday so we took the opportunity to make an epic cake and decided to make a salted caramel chocolate cake. We took inspiration from a number of recipes including this Jamie Oliver one.
The beauty about this cake is that you can make as many tiers as you would like and decorate it how you like. We decided to do 3 tiers. The recipe below makes 2 tiers, so to make a third tier we just halved the recipe. We then sandwiched the cakes with salted caramel. We then completely covered the cake with salted caramel butter icing. We had so much icing left that we added cocoa powder to the icing to turn the icing chocolately and piped this on as decoration.
250g unsalted butter
250g dark chocolate
250 self-raising flour
2tbsp cocoa powder
250g light brown soft sugar
250g golden caster sugar
4 free range eggs
Salted Caramel ingredients
200g golden caster sugar
75ml double cream
½ tsp salt
350g icing sugar
100g carnation caramel
50ml whole milk
Pinch sea salt
50g cocoa powder
1) Preheat the oven to 150c and grease and line 2 cake tins
2) Melt the chocolate and butter in a bowl over water and then add the coffee.
3) In a large mixing bowl, using a hand mixer or free standing mixer beat together the flour, sugars and cocoa.
4) Add the buttermilk to the chocolate and mix. Beat the eggs with a fork in a jug and then add to the melted chocolate. Our mixer was very lumpy so we mixed it with an electric hand mixer.
5) Pour the chocolate mixture into the dry mixture and beat until combined, then pour into the prepared tins
6) Cook for 45 minutes in the oven, or until a skewer comes out clean.
7) While the cakes a cooling make the salted caramel by placing the sugar in a large saucepan with 50ml water and gently heat over a low heat, swirling it to ensure it doesn’t stick.
8) Turn the heat up and let the mixer simmer until you have a dark caramel. Cube the butter and whisk into the caramel with the cream until you have a smooth mixture, then add the salt.
9) Build your cake putting the salted caramel in between the layers
10) To make the icing whizz all the ingredients, except the cocoa powder together, you may need to add more milk. Cover the cake with the icing, you will not use it all.
11) With the remaining icing add cocoa powder to it and whizz together and use this icing as decoration.
12) Decorate the cake however you please, the bigger the better!
This cake took us 2 days to make and was so much fun! We had such fun decided firstly what kind of cake we wanted to make and had even more fun adapting the recipe to suit our needs. We also loved licking the bowl (who doesn’t), and decorating the cake too. There are so many ideas on Pinterest for epic cakes and I am sure we will be making another one soon!
Share with us your amazing cakes, we would love to see them!
If you haven’t guessed already we basically had a pancake party on the Saturday morning before Pancake Day, except we were the only ones attending the party. It was great for us as it meant we got to eat all the pancakes until we were completely pancaked out (if that is even possible).
These vanilla protein pancakes with Peanut butter and raspberry taste absolutely incredible! They are the perfect breakfast choice and we thoroughly enjoyed them post the 8 mile run we did on Saturday morning.
Our protein of choice was the Whey Ahead vanilla sachet but you could in fact use any of their flavours using the recipe below. They have so many flavours e.g. toffee, cookie dough, banana, strawberry, chocolate orange and that is just naming a few. We cannot wait to experiment and don’t worry they will be recipes to follow!
Makes 10 Pancakes
100g oat flour or oats blended
1.5tsp baking powder
1.5tsp bicarbonate of soda
2 tsp cinnamon
1 scoop/sachet or vanilla whey powder
3 egg whites
50ml Milk we used oat milk
Chia seed jam or any other kind of jam
Blend your oats until they form a flour
Add the rest of the dry ingredients and blend.
Add the rest of the ingredients and blend until it forms a batter.
Heat your pan (medium/high heat) and melt some coconut oil.
Add a table spoon of mixture to your pan and flip once bubbles appear on the surface.
Mix the greek yoghurt in a bowl with the raspberry jam
Sandwich the pancakes together alternating the fillings each time (one raspberry yoghurt and the other peanut butter)
sprinkle falkes almonds over the top
Happy Pancake Day!
Its pancake day, so of course we have to post a recipe for pancakes. We normally make the fat pancakes, or drop scones as they can also be called. However on Pancakes Day we always have the thin pancakes, or crepes as they are known in France. You can make these pancakes super fancy, however we both adore them with lemon and sugar – nice and simple .
Pancake Day or Shrove Tuesday is the day before Lent begins, which is when Christians traditionally fasted, so they made pancakes to use up all the basic store cupboard ingredients, in particular eggs and fat before the Lenten fast. Lent begins on Ash Wednesday and lasts for 40 days until Easter Day. These days Pancake Day has become a more lavish affair with people making epic pancakes, and huge pancake stacks or even pancake cakes, however we wanted to keep it simple this year. The good thing about these pancakes is that it uses only 4 ingredients and are so quick and easy to make, we should really make and eat them more often! However, the bad thing about these pancakes is that you can make and eat so many, we sure will be enjoying a fair few pancakes this evening!
100g plain flour
butter or oil for the pan
1. Put the flour in a large mixing bowl and make a well.
2. Break the egg into the well and slowly mix together with a whisk
3. Whisk in the milk a little at a time to make a batter
4. Melt the butter in a low frying pan and then add a ladle of batter to the hot pan. Spread the mixture out and cook until the pancake is golden
5. Flip the pancake (if you are brave enough), and then cook the other side
6. Serve with toppings of your choice – we prefer lemon and sugar