Dairy Free Banana Bread

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Slightly crunchy crust and soft and moist on the inside. One of my all time favourite bakes, but this time around we found the most delicious dairy free recipe! Winner, winner chicken dinner! Too good not to share, I will not be using any other recipes for the rest of my life I don’t think. That’s how good it was. The best banana bread we have baked and its pretty much toddler-proof too. Baking with kids can be a different art form altogether, they eat ingredients and oh batter. So much batter, like the butter sugar mixture ( oh her favourite )! A little too much goes into her little mouth but I can’t help but chuckle as the approving Mmmm Mmmm Mmmm is hilarious and truly honest.

Before I share the recipe, check out our masterpiece πŸ™‚

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1/2 cup butter (115g)

1 cup sugar

2 eggs, beaten

4 bananas ( over ripe ones, finely crushed)

1 1/2 cup flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon vanilla extract

  1. Cream butter and sugar. We used dairy free Stork. With a toddler, everything is simplified. I used a fork and she had lots of messy fun with a wooden spoon.
  2. Add eggs and crushed bananas
  3. Mix well
  4. Add flour, baking soda and salt. I should have sifted them before adding them but it turned out well even without the sifting. Add in the vanilla.
  5. Mix until just combined. Impossible not to over mix with an over-enthusiastic toddler.
  6. Poured into a greased and lined loaf pan.
  7. Bake at 175Β°C (350F) for 55 minutes.

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The banana flavour comes through very well in this banana bread. Still very impressed with this beaut of a cake, ps. we polished this offΒ  in 2 days. Time to bake another but perhaps we will add in some chopped nuts this time!

Have fun baking.

 

 

 

Happy New Year 2014 & Raspberry Dutch Baby recipe

Happy New Year everyone! You! Our talented friends made our 2013 fabulous. We receive so many pictures of your makes and bakes and we LOVE and appreciate them all. Thank you and keep them coming. Here’s a little collage we made and posted to our Instagram (ps. we are so hooked. We just started an account on here) and if you are not following us already on Facebook, Twitter and Pinterest. Quick πŸ™‚

Baked By Me's customers lovely makes and bakes.Here is another collage of some of our product range in 2013. We cannot wait to share *fingers and toes crossed* an even better range this year!

Baked By Me's goodies and baking range

I made this Raspberry Dutch baby for breakfast a few days ago. It is a very simple and straightforward recipe. It looks fantastic and definitely one of the best ‘pancakes’ I have made πŸ™‚

Making of Raspberry Dutch Baby

Making of Raspberry Dutch Baby

Making of Raspberry Dutch Baby

Recipe for Raspberry Dutch Baby

3 eggs

1/2 cup milk

1/2 cup flour

1/2 teaspoon salt

pinch of cinnamon

2 tablespoon (20g) butter. melted

1/3 cup raspberries

icing sugar to sprinkle

…..

Oven 220Β°C . Butter a cake pan or skillet. We used an 8″ cake / sandwich pan.

Beat the eggs in a large bowl with the milk. Sift flour, salt and cinnamon into the egg mixture. Whisk until well combined. Whisk in butter. Pour into the pan and sprinkle your choice of berries. We made ours with raspberries.

Bake for 15 minutes atΒ 220Β°C. Reduce heat to 160Β°C and bake for another 10 minutes. Dust with icing sugar πŸ™‚ All done!

Raspberry Dutch Baby

Raspberry Dutch Baby

Raspberry Dutch Baby

Raspberry Dutch Baby - ready to serve

Raspberry Dutch Baby with cream

This is just fabulous for breakfast or brunch as the batter is not sweet at all. Just ignore and forgive the dollop of cream I added to my Dutch Baby though πŸ™‚

Look at sneaky Momo the cat trying to get a whiff of my Dutch Baby. It is rather challenging to get a picture like this. Thankfully, I was armed with my camera in hand and managed to get this shot rather quickly before she was told off.

Cake and cat

Hope you had a lovely first day in the new year πŸ™‚

xx

Iris