30 Day Blogging Challenge: Day 29 – Baked Banana Bread Recipe

Hi Everyone!

I’d just like to apologize as this recipe was scheduled to go up yesterday but it didn’t so I really am sorry for making you wait. Also, I’ve received a few questions with regards to my YouTube channel. I haven’t posted a video in about a month because my schedule has been beyond crazy and I haven’t had the time to sit down and film a video due to the fact that I am practicing my driving in the hopes of getting my drivers license, I have to work 1 more weekend before I am officially done with my 3 month promotional campaign and I am in my second term of first semester which is an exam term and requires a lot of focus.

Without any delay, here is my banana bread. I posted a few videos on my Snapchat: just_deeanne and a lot of people snapped me asking for the recipe so here it is:

INGREDIENTS:

WET INGREDIENTS:

3 Mashed Bananas

1/2 Cup Melted Butter

1 Teaspoon Vanilla Essence

1 Cup Milk

2 Eggs

DRY INGREDIENTS:

2 Cups Sugar

3 Cups Flour

2 Teaspoons Baking Powder

1 Teaspoon Baking Soda

Nuts are optional.

DIRECTIONS:

Preheat oven to 180 degrees Celcius (356 F) (Mix all wet ingredients together: mashed banana, eggs, milk, vanilla essence and melted butter. When adding the melted butter make sure the butter is not warm as this will scramble your eggs, causing your bread to flop. Once all the wet ingredients are thoroughly mixed, add dry ingredients: sugar, flour, baking powder, baking soda and 1 cup of nuts if you wish. Mix once again, your consistency should not be runny nor too sticky. Somewhere in the middle and you’ve got it spot on. Insert the mixture into a baking tray, I personally love using bread tins and bake for 45 mins to an hour making sure that you insert a skewer and if it comes out clean, your cake is ready and you can switch off the oven and close the oven door so it will dry out for the remainder of the time. Once ready, take it out to cool making sure it’s still a little bit warm, top with butter and serve.

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Photo courtesy of FoodiesFeed

Scheduling the next post to go up tomorrow as I have a full day tomorrow. Have a lovely week xo

 

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30 Day Blogging Challenge: Day 28 – Hassle Free Spaghetti Recipe

Hi Everyone! In keeping with my Bon Appetit section on my blog, I thought I’d share my favourite spaghetti recipe. Spaghetti is one of the easiest and hassle free meals to make and I love any Italian food. For the next 7 days I will be uploading a recipe a day as I have been very quiet on the blog.

INGREDIENTS:

500 g Ground/Minced Meat (I usually use 1 packet but for 4 guests or more I use 2 packets)

1-2 Onions (for more flavour I prefer using red onions)

1/2  green pepper, diced.

1 clove of chopped or grated garlic

1/2 a packet of spaghetti, depending on how many guests you are serving. My personal favourite is the Fattis and Monis spaghetti.

2 – 4 cans of tomato paste, my personal favourites are the Koo tomato paste or the Rhodes tomato paste cups. Depending on how many people I serve, 2 – 3 people I usually use 2 Rhodes tomato paste cups.

1 teaspoon of extra virgin olive oil

1 pinch of salt.

PREPARING THE MINCE:

Fry the onion until golden brown, add green pepper and add garlic.

Once the garlic and green pepper are sauteed, add the mince into the frying pan and fry until the mince is ready. I personally love to add BBQ spice for extra kick and hearty flavour. Once ready, it can be removed from the heat.

In a separate pot, add boiling water to spaghetti with a pinch of salt and teaspoon of oil. Once all ingredients are in the pot, boil the spaghetti for about 1–15 minutes or until it is soft, yet firm to chew.

Drain spaghetti into a colander and add it to the mince and mix together. Add tomato paste into the spaghetti and mince and season with a little bit of sugar just for a hint of sweetness and so that the bitterness of the tomato sauce is not too overpowering.

Feel free to leave out the mince if you’re not into mince but personally it’s what brings the whole meal together in my opinion.

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images courtesy of Foodie’s Feed.

Stay tuned for tomorrow’s recipe!

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