Banana Loaf

Having your cake and eating it! So the old saying goes and this version gives you a delicious afternoon tea tasty treat that you can ‘dress up’ with preserves or eat on it’s own. DSCI2222


8-10 slices

175g plain flour

50g polyunsaturated margarine

50g sugar (granulated or castor)

1 tsp bicarbonate of soda

1 egg, beaten

3 very ripe bananas, peeled and smashed together


  • Preheat the oven to gas mark 4, 200°C electric.
  • Line a loaf tin with greaseproof paper.
  • Put the margarine and sugar in a bowl and cream together.

Dawn: To cream together is to mix the ingredients into a light, fluffy-looking consistency. 

  • Beat the egg into the margarine and sugar mixture until all three ingredients are combined. Then add the bananas, a little at a time until they are incorporated into the mixture.
  • Next, add the bicarbonate of soda and the flour, sifted together.

Andrew: If you sift the flour, it adds to the lightness of texture of the loaf. 

  • Pour the mixture into the lined loaf tin and place in the centre of the oven to bake for 45-50 minutes, or until golden brown in colour.

Dawn: To test to see if the loaf is baked, simply push a knife blade into the centre and if it emerges clean, the loaf is baked. If there’s googey mixture on the blade, the loaf needs baking a little longer. 

  • Serve warm or cold.

Andrew: The riper the bananas, the sweeter tasting they are. 

Dawn: Yes, so if the bananas you are using are super ripe, you may decide not to add sugar to the recipe. 

Andrew: Afternoon tea! Served traditionally at 4pm with cucumber sandwiches, jams, creams, scones.

Dawn: Simply lovely! In some places in the world, this tradition is still maintained such as Barbados. 

For more delicious treats, tasty meal ideas and food tips, follow this blog – – Twitter @Love_Food_UK and we’re also on MumsNet Bloggesr Network. See you over there! 

Easy, Peasy Baked Apple

DSCI2054Looking for a super easy pudding that’s both nutritious and filling? Then look no further: Easy, Peasy Baked Apple is just the thing!


Serves 4

4 large sized eating apples

4 tsps honey

40g currants or sultanas

Dawn: Mmm..served with fresh cream…whipped…

Andrew: Or ready-made custard…or even decadent homemade custard!

Dawn: Or ice cream…dribbled over the apple so it’s running down the sides…

Andrew: Licks lips! 


  • Wash and de-core each apple.

Dawn: De-coring is simple – just take a sharp knife (a paring knife works well here but any sharp knife will do) and ‘draw’ a circle around the top of the apple with the knife. Now slowly work the knife down the apple, running the blade along the circle until the blade reaches the other side of the apple. 

  • Scoop out the seeds and fill the space that’s now become visible with currants or sultanas. Spoon in the honey, into each currant-filled inner.
  • Pop on a non-stick baking tray and place in a pre-heated oven at gas mark 4, 180°C electric.
  • Bake for 40-45 minutes until the apple’s skin is soft-looking and it is oozing it’s juices.
  • Serve warm with a topping of your choice.

Dawn: And that, folks, is all!

Andrew: Can’t wait for the next pud moment, Dawn!

Dawn: Everything in moderation, Andrew. We can all enjoy good food on a budget and not add inches to our waistlines. And that, Mr C is a #FACT!

For more pudding recipes, meal ideas and tasty treats that all the family can join in making, follow this blog – – and Twitter @Love_Food_UK

Rocky Road

IMG-20140214-00889Another wonderful chocolate based treat, with a couple of surprises added to the mix.

Andrew: Basically this is very similar to the fridge cake recipes. All were made at the same time.

Dawn: We do the work so you don’t have to. 

Andrew: This is perfect for sharing with colleagues if you have a work ‘cake-off”.

Dawn: And a great way to win friends.


250g digestive  biscuits 

300 g dark chocolate (or a combination of milk/dark chocolate to suit your taste)

100g unsalted butter

150g golden syrup

100g glace cherries- chopped

A handful of mini marshmallows


  • Use cling film to line a shallow, square-shaped tin or a loaf tin. Leave extra cling film hanging over the sides.
  • Bash the biscuits into pieces using a rolling pin. Put them in a plastic bag or clean tea towel first for less mess.
  • Leave a few chunky bits for texture.
  • Melt the chocolate, butter and golden syrup in a heatproof bowl set over a pan of simmering water.
  • Remove the bowl from the heat and stir in the broken biscuits.
  • When cooled a little, stir in the cherries and marshmallows
  • Spoon the mixture into the tin. Level the surface by pressing it down and scoring with a fork..
  • Put the chocolate mixture in the fridge for between 1-2 hours to allow it to set.
  • Turn out the Rocky Road and peel off the cling film.
  • Cut the cake slices and enjoy!

Andrew: Alternatively you can spoon the mix onto greaseproof paper on a baking tray, for ready made chunky portions.

Dawn: Sounds absolutely delicious!

Andrew: They were, and they didn’t last long either.

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