Tag Archives: baking

Cinnamon Swirl Banana Bread Recipe

Cinnamon Swirl Banana Bread Recipe

We’re big fans of cinnamon here at Hopton House. My husband is particularly keen.  Normally I can’t tempt Jess & Rob with a fresh baked sweet bread in the morning, but they both make an exception for this.

OK it’s got a lot of sugar in it, but I’m a firm believer in enjoying everything in moderation. If you’re trying to cut down on refined sugar than leave out the cinnamon swirl mix and make it with honey instead of sugar.

It also tastes very good as a gluten free cake. Make with gluten free self raising flour and gluten free baking powder. Add an extra tablespoon of buttermilk as gluten free flour absorbs more liquid.

You  make it in a 1lb loaf tin  & it needs to be completely cool before cutting.  If you don’t have time to bake it for 45 minutes and cool it before cutting, you can make it as 6 muffins, cooking for about 20 minutes at 20 degrees higher oven temp and no cutting required.

This is  incredibly easy to make as it’s one of those cinnamon swirl banana bread mixes where you just bung everything into the mixer. It also lasts quite well so can be cooked the day before. Or you can double the mix and make 2 loaves and put one in the freezer.

Makes 1 lb loaf

Cinnamon Swirl Banana Bread Ingredients

  • 50g coconut oil ( use sunflower oil or softened butter if you prefer )
  • 90g soft brown sugar ( caster sugar or honey – if using honey only use 60g )
  • 1 tsp mixed spice
  • 1 egg
  • 1 ripe banana
  • 110g self raising flour
  • 1 tsp baking powder
  • 1 tbsp buttermilk ( you can happily substitute 1 tbsp milk or 1 natural yoghurt as who wants to open a whole buttermilk carton for 1 tbsp but it does create a fluffier result )

Cinnamon Swirl Mix

  • 4 tbsp of white sugar
  • 1 tbsp ground cinnamon

Preheat oven to 170 degrees C ( or 150 degrees for a fan oven ). Put all of the banana bread ingredients ( not the cinnamon swirl mix ingredients these are added separately ) into a mixing bowl and mix with an electric mixer on high for 2 minutes. Combine the white sugar and cinnamon together in a small bowl.

Line a 1lb loaf tin with a loaf liner. Put half of the mix into the lined tin. Take a 2 tablespoons of the cinnamon swirl mix then sprinkle over the wet  mix. You’re looking to have the mix completely covered with sugar & cinnamon. Then add the remaining wet banana bread mix to the tin and finish off with the rest of the sugar cinnamon mix.

Bake for about 45-50 minutes till they’re firm to touch. Just keep an eye on them to make sure they don’t brown too much.

If you have any remaining sugar & cinnamon mix you can store it in a airtight jar for next time ( or sprinkle some on your porridge in the morning )

 

An easy cinnamon swirl banana bread recipe. It's moist and delicious and easy to adapt to make it gluten free or with no refined sugar Cinnamon Swirl Banana Bread (3)

Lemon Drizzle Cake Recipe

The best easy lemon drizzle cake receipe | based on a recipe by Mary Berry but made even lighter with buttermik | All my B&B guests love it | click through for the recipe and bake it this weekend!

Every guest who arrives at Hopton House Bed and Breakfast  has a whole cake waiting for them in their room to enjoy during their stay. Usually, unless I’ve had a special request, this will be a lemon drizzle cake.

This lemon drizzle cake recipe is based on one of Mary Berry’s, though I’ve adapted it to fit into 3 1lb loaf tins rather than making it up as tray bake. I’ve also upped the temperature which gives a nice cracked top to the cake which I like.

Replacing Mary’s recommended milk with buttermilk makes this lemon drizzle cake recipe even lighter and fluffier

Lemon Drizzle Cake Recipe

You need 3 1 lb loaf tins – I line mine with ready made paper liners.

Preheat oven to 180 degrees ( for fan oven )

Ingredients

For the Cake

285 g (10 oz) self raising flour
225 g (8oz)  caster sugar
2 tsp baking powder
225g (8oz) softened butter ( I normally just use a whole pack of butter which is slightly over 8 oz)
5 Hopton House eggs ( which is about 4 large eggs )
4 tablespoons buttermilk
grated rind of 2 large lemons

For the Drizzle

175g (6oz) granulated sugar
juice of 2 large lemons

Put all of the ingredients into the bowl of an electric mixer and beat for 2 minutes.

Divide the mixture between the 3 loaf tins.

Put in the oven for 30 minutes – check after 30 minutes to see if the cake is firm on top. You will probably need longer but only allow 5 minutes at a time. You want just cooked.

Take out of the oven and leave for 5 minutes. Prick all over with a skewer ( I use my meat lifting forks – creates 4 holes at  a time – how lazy is that? )

Mix the sugar & lemon for the drizzle and pour over the cakes. After another 10 minutes take out of the tins & place on a wire tray – this is where is really helps having the ready made paper liners because it keeps any of the drizzle that has fallen down the sides in place.

This will keep for several days as it’s so moist and they also freeze well.

If you’ve enjoyed making this recipe, have a look at my recipe blog for more recipes from Hopton House B&B

Maple Oat Ginger Scones

I discovered ginger scones when we stayed in a B&B in Maine quite a few years ago. I added them to the breakfast menu here and they were very popular, but for some reason I’ve not made them for a while.

I tried them out on the breakfast table again last week and they proved very popular. So much so that I was asked for the recipe. So here it is!

American breakfast scones are different to the traditional English scone. They are much flakier – almost like a thick but lighter shortbread biscuit. They contain no egg but are made with double cream. In my opinion they need to be eaten, still warm, from the oven.

One of the great things about these scones for a busy B&B owner is that they can be frozen and cooked from frozen. So you can make up a big batch, freeze them on a tray and then pop them into a bag in the freezer. Just take one or 2 out of the freezer when you need them.

These scones are a slightly different version of my original ginger scones as they contain maple syrup and porridge oats.

Maple Oat Ginger Scones, east to bake and perfect for breakfast at our Shropshire B&B

Ingredients

  • 400g plain flour
  • 50g caster sugar
  • 65g porridge oats
  • 1 tablespoon baking powder
  • 2 teaspoons ginger
  • 170g cold diced butter
  • 90ml maple syrup
  • 180ml double cream

Put the flour, sugar, baking powder, porridge oats and ginger in a mixing bowl and mix well together. Then rub in the butter till it resembles biggest breadcrumbs. I use my kitchenaid to do this but it’s easy to do by hand.

Add the cream and maple syrup and mix till it forms a dough but don’t over beat.

Maple Oat Ginger Scone Recipe - Shropshire Bed and Breakfast

Put the dough out onto a floured surface and fold it in half several times.

Roll it out to a dough about 2cm thick then, using a cookie cutter in your choice of size, cut out the scones.

Brush with maple syrup and sprinkle with a few oats then put in an oven heated to 180 degrees C ( fan oven ) and bake for 16-18 minutes.

If you want to freeze, put the individual scones on a baking tray ( without the extra maple syrup and oats )  and place in a freezer till frozen, then put into a plastic bag and put back in the freezer. Bake from frozen, brushing first with the maple syrup and oats.