easy baking – My Whisk and I

Serve this Banana and Carrot Bread as is or with a subtle cinnamon frosting to elevate it tot a cake!

500ml flour
250ml sugar
5ml baking powder
2,5ml salt
2,5ml ground cinnamon
2 eggs
250ml mashed banana (about three bananas)
83ml vegetable oil
250ml grated carrot
125ml pecan nuts, chopped

Preheat your oven to 180℃ and line a 25cm x 11cm loaf tin with baking paper.
Add the flour, sugar, baking powder, salt and cinnamon to a mixing bowl. Set aside.
Add the eggs, mashed banana and oil to a jug and whisk together until amalgamated.
Pour the mixture into the flour and mix just until you can no longer see dry ingredients.
Add the grated carrot and pecan nuts and fold through until evenly distributed.
Place in the oven and bake for 1 hour. Test the bread by inserting a skewer to see if it comes out clean.
Cool in the loaf tin for 10 minutes before removing and cooling on a wire rack.
The bread should be completely cooled before slicing.

Cinnamon Frosting:
110g cream cheese, room temperature
80ml icing sugar, sifted
1,2ml ground cinnamon
5ml vanilla

Beat/whisk together for 1 min.
Smear on the top of the bread and top with pecan nuts.

If you cannot decide whether you want to have savoury or sweet it is best to go with both! These cupcakes are quite unusual but very satisfying and ticks all the boxes when you honestly don’t know what you are craving… it simply balances your tastebuds and it works! The recipe yields 12 regular cupcakes.

75g butter, cubed
160g sugar
1 egg
200g flour
10ml baking powder
2ml salt
250ml milk
250ml + 80ml feta cheese, crumbed

150g butter
45ml Marmite

Preheat your oven to 190℃.
Line a 12-hole cupcake/muffin tin with paper cups and lightly spray with a cooking spray.
Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment and beat until soft and creamy.
Add the egg to the mixture and beat a few seconds more.
Sift the flour, baking powder and salt together in a bowl.
Add one spoonful of the flour mixture, alternating with the milk until everything is incorporated.
Switch off the mixer, add the 250ml of crumbed feta cheese and mix through with a spatula.
Spoon the mixture into the prepared baking tin and bake for 25 minutes.

Add the 150g butter and marmite to a small saucepan.
Place on medium heat and once the butter has melted, take it from the heat and whisk to incorporate.

Take the baked cupcakes from the oven and spoon the marmite mixture over the cupcakes.
Cool slightly on a cooling rack before serving.

Tag: easy baking

Banana and Carrot Bread

Marmite-Feta Cupcakes