So it’s one whole year since I published my very first post! It only took me about six months to do it too haha, well it’s a scary thing blogging, you never know how people will react to you or even read your blog posts. But I needn’t have worried, the people that have read my posts and commented have all been lovely. So far so good! I feel like I’ve learnt so much in the last year, so much about writing, about techy stuff, about testing recipes and most of all about photography, that alone has only taken me a year!! Anyway I feel like I’m getting a bit better all the time and I am striving to be even better for the next 12 months.
Now, if you don’t believe me check out my very first post Yikes!!! I can hardly look at it, but you know what, I do, a lot, especially when I’m having a bad day. Fellow bloggers you might know this feeling, those days when you don’t get accepted to Foodgawker or when that recipe you thought was one of your best and it bombed, well those are the days I look back at my first few recipes and think, you know what, I’m making progress. Most importantly though, I wouldn’t keep doing this if you all weren’t reading and sharing my posts, and telling me how much you like my recipes, that really means so much to me, so thank you, thank you so much.
So, cake! I made a cake to celebrate my first blogiversary, well I made chocolate banana bread, what can I say I had a basketful of bananas that needed using and you know I don’t like waste so here it is, a good old banana bread, well chocolate banana bread actually. It’s a recipe I have very roughly adapted from Tess Kiros’ Banana Bread recipe from “Apples for Jam” this is the cook book I think I have cooked the most recipes from, ever. I love it and if you’ve not got it get it! Now, I’m not much of a baker, in fact when this cake came out of the oven perfect, well I actually did a little dance in my kitchen, yes, I have had more baking fails than I care to count, lets just say lots and lots. So friends if I can bake this cake you can too! It is a little bit of effort but it’s worth it, it is comes out lovely and springy, not too dense and so delicious, I think I surprised everyone with this one haha.
Enjoy and thanks a million for following The Last Food Blog, Michelle x
Chocolate Banana Bread & The Last Food Blog is OnePrint Pin Rate
- 125 g soft butter
- 180 g light Muscavado sugar
- 350 g very ripe bananas (5 small bananas)
- 2 free range eggs
- 1 tsp vanilla extract
- 1 level tsp cinnamon
- 2 level tbs cocoa
- 200 g plain flour
- 1 tsp baking powder
- 3/4 tsp bicarbonate of soda
- 3 tbs warm milk
- Preheat the oven to 180 degrees C (I use a fan assisted electric oven)
- Grease a 1 lb loaf tin with butter.
- Mash the bananas in a bowl and set aside.
- Heat the milk in a small saucepan, when warm pour it into a small bowl and mix in the bicarb of soda.
- In a large mixing bowl cream the butter and sugar until it is smooth. Whisk in the mashed bananas, then add the eggs, cinnamon and vanilla and mix well.
- Sieve in the flour, baking powder and cocoa and beat until smooth. Then stir in the bicarb of soda and milk mixture into the batter.
- Pour the mixture into the greased loaf tin and bake for 60 minutes, or until a metal skewer comes out clean when the bread is poked and the bread is crusty on top.
- When it's cooked turn the bread out onto a cooling rack and allow to cool.
- Serve warm or cold.
- This bread will keep in an airtight container for a couple of days, although it never lasts that long in my house! Just let it cool completely before placing it in the airtight container.