Hello all, it’s been a long time coming but I am finally back blogging. Two house moves, a toddler, family health. It’s all pulled me away, but it has also got me super excited to blog again and I have so many ideas for my favourite season of all, Autumn. The season of comfort food, indulgent puddings, warming stews and soups. With some of my favourite ingredients coming in to season, I simply can’t wait to share all of the recipes I have created with you. I hope that through the dark nights and early mornings, you find comfort in my food and it perks you up or wraps you like a blanket.
So lets kick things off with this Banoffee Bread, a spin on my traditional Banana Bread, this has indulgent toffee sauce and lovely whipped cinnamon cream. Easy to make and with all that banana, surely it counts as one of your five a day? I really hope you like it.
Don’t you just love the smell of cinnamon? I know we are only in June but Autumn will roll around quicker than you can blink. But for now I am savouring summer and keeping Autumn alive by cooking a batch of my seeded banana muffins. These came about because I was trying to develop a recipe that my 10 month old could eat as a snack. Sometimes it’s hard to find two different meals in the morning or out and about, so making something we can both eat is welcome.
I simply doctored my cinnamon and banana bread recipe and took out the salt and sugar for these muffins, then I just miss out the larger seeds for Evie. These have a subtle sweetness, just enough to curb the sugar craving. But if you wanted a little more, you could brush on honey or chocolate. I’m really happy with the way they turned out and I hope you enjoy them. If you plan on making a batch, they should last for a couple of days in an air tight container.