Back to bananas

It's amazing that just a few ingredients can create such a delicious treat.  Banana bread is one of those baking staples for when you are lacking time or patience. It's not just easy to put together but even when you mess up the recipe a little it often still turns out wonderful and moist!
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This recipe combines the sweet and creamy textures of overripe bananas (there are many in this recipe - I've used 4!), wholemeal and plain flour, olive oil (yes, I bake with this!) eggs and a touch of brown sugar. The perfect accompaniment to your morning or afternoon tea. Enjoy!

banana bread
makes 1 loaf

4 medium ripe bananas, mashed
1/4 cup olive oil 
1/4 brown sugar
2 whole eggs
1 cup wholemeal flour
1/2 cup plain flour
pinch sea salt
1 tsp baking soda


Preheat oven to 170 degrees C.
Grease a loaf tin.
In a large bowl mix together bananas, olive oil, sugar and eggs. In a separate bowl, mix together dry ingredients: wholemeal and plain flour, salt and baking soda. Add dry ingredients to wet ingredients and mix - don't overmix! Place batter in loaf tin and bake on middle rack for about 40-45 minutes or until a knife inserted comes out clean. Take out of oven and lest rest before slicing

Z is for zucchini

I was given a few zucchinis the other day and wondered what I could make with this beautifully fresh and green vegetable. I love the taste and texture of raw sliced zucchini in my salads or alternatively in stick form with a delicious dip of hummus. I don’t really love the cooked version – sorry ratatouille lovers (I did love the film though!)

A crunchy craving

The other night I had a serious craving for a snack that was sweet and salty. I thought about baking but I just couldn’t muster the energy to actually get off the couch and whip, beat and mix anything in a bowl!

So my next thought was popcorn - not the regular kind, but the most deliciously sweet, salty, sticky and crunchy caramelised popcorn. I aptly named this creation: sea salt and caramel popcorn.

The combination of dark, rich vanilla-scented caramel with a hint of saltiness was the perfect answer to my lazy cravings. It was ridiculously simple to make and even easier to eat!

sea salt and caramel popcorn

70g (about 1/3 cup popcorn kernels)

50g sugar

1/2 honey

80ml water

1 tbsp butter

1 tsp vanilla extract

10 ml (1/2 tbsp) cream (you don’t need this but it adds a softness to the caramel)

1 tsp sea salt

First line a baking sheet with baking paper.  Make popcorn – I used an air popper but you can also use a stovetop method. Keep popcorn in a large bowl. For the caramel, place a small pot on medium heat. Add sugar, honey, water*, butter and vanilla and stir until sugar dissolves – let it come to the boil (don’t stir) and cook until golden/caramel coloured. Add in cream  and cook until thick.  Take off heat and add sea salt. Pour caramel over popcorn – mix through and place onto baking sheet.

The popcorn will keep for a few days in a sealed container but I didn’t have any left to keep!

Note: I used a small amount of caramel – my main reason for this is that I wanted to indulge but not overindulge. 

*not all caramels use water but I used it instead of using more butter.