Cinnamon Swirl Banana Bread

 

I got the idea for this from Kat Brown on Pinterest of course! There is something about being exhausted during a week of night shifts that makes me want to bake. Probably because i’m always baking comfort food. I went to the IGA down the street today and got some old bananas from the boys to make some banana bread. It was DIVINE. The cinnamon makes a beautiful difference to the original.

I did alter the original recipe slightly to suit my pan and my tastes. I prefer my banana bread not too sweet.

Cinnamon Swirl Banana Bread

(Prep time 10mins, cooking time 40mins)

 

Ingredients:

 

For the bread

3 over-ripe bananas, smashed up

1/3 cup melted butter

3/4 cup sugar

1 egg, beaten

1 tsp vanilla

1 tsp baking soda

dash of salt

1 1/2 cups flour

 

For the swirl

1/4 cup sugar

2 tsp cinnamon

Method:
  1. Preheat oven to 180. Butter a loaf pan. Mine was 12 x 22cm, but you could use any sort. Just keep a close eye on it in the oven, and adjust the time as needed
  2. Mix bananas, butter, sugar, egg, and vanilla together. sprinkle baking soda and salt around on top of the banana mixture. Then gently stir in flour. Be careful not to over-mix!
  3. In a small dish, mix together the sugar and cinnamon.
  4. Add half of the batter to the loaf pan and then sprinkle half, or a little more than half of the cinnamon-sugar mixture all over the batter in the pan. Add the rest of the batter, and then sprinkle the leftover cinnamon-sugar on top.
  5. Bake for 35-40 minutes, until a skewer comes out clean. Remember, if you’re using a different-sized loaf pan, be careful and keep a close eye on it.
I ate mine still warm, and walked down the street to share it with the boys from the IGA. According to them I’m an ‘absolute legend’!
Notice the steam coming off the bread in the photo!
 
However, I think It will still be delicious cold!
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Meat Pie Scrolls

The concept of a meat pie scroll might not sound or look to appealing but trust me it is freakin’ awesome. It contains all the tastes that you love in a meat pie but in easy to eat scroll form. what more could you ask for. There is no dripping gravy on your top or the chance of the entire base falling in on itself and burning your hand. I guess that I am just not very good at eating meat pies. The good thing about this recipe is that it is easy, you know exactly what kind of meat your pie/scroll contains and most of the ingredients you will already have at home.

This recipe is found in the Australian Women’s Weekly Little Pies and Cakes book again. I love this book because everything is portion size and, because it is just Paul and I, if there are leftovers I  can store them individually for Paul to take to work.

ingredients

  • 1 tablespoon olive oil
  • 1 small brown onion, chopped finely
  • 1 clove garlic, crushed
  • 3 rindless bacon rashers, chopped finely
  • 300g beef mince
  • 400g can diced tomatoes
  • 1 tablespoon tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1/2 cup beef stock
  • 1/4 coarsely chopped fresh flat-leaf parsley
  • 2 cups self-raising flour
  • 1 tablespoon castor sugar
  • 50g butter, chopped coarsely
  • 3/4 cup milk
  • 1 cup pizza cheese

1. Heat oil in large fry pan; cook onion, garlic and bacon, stirring, until onion softens. Add beef cook, stirring., until beef turns brown. Add undrained tomatoes, paste, sauce and stock; bring to boil. Reduce heat; simmer, uncovered, about 20 mins or until sauce thickens. Remove from heat; stir in parsley. Cool.

2. Preheat over to 180C/160C fan-forced. Grease two 6-hole texas muffin pans.

3. Sift flour and sugar in medium bowl; run in butter with fingers. Stir in milk; mix to soft, sticky dough. Knead dough on flour surface; roll dough out into 30cmx40cm rectangle.

4. Spread beef mixture over dough; sprinkle with cheese. Roll dough tightly from one long side; trim ends. Cut roll into 12 slices; place one slice in each pan whole.

5. Bake about 25 mins. Serve top-side up.

I didn’t have any fresh parsley but for some reason I have a tonne of the dried stuff. I just used that, so mine scrolls weren’t as healthy looking as the one’s in the book because they are lacking green. Also, I am not in the habit of buying pizza cheese. I have tasty cheese in my house so I just used that. Much to Paul’s dislike, we also don’t have bacon. We already have 4 other types of meat in the house and don’t require any more so I just used finely sliced ham instead.

When we ate these we just had a salad with them. If you want you can make two 15cmx20cm rectangles and bake the scrolls in a normal muffin tray if you don’t have a texas one. These smaller scrolls can also be served at parties as finger food.

Until next time, enjoy your cooking (and eating).

Olivia