Banana Bread

Not really sure if a recipe banana bread needs a long complicated backstory. It’s a sweet cake/loaf made with very ripe bananas. If you have a couple of bananas that are looking a little past their best, don’t throw them away make some banana bread. A really easy recipe that it’s almost impossible to heck up. Enjoy

Banana Bread

The best banana bread you will ever make

  • 100 g Butter (Softened butter works best)
  • 175 g Caster sugar
  • 225 g Gluten Free self raising flour
  • 2 Bananas (Very ripe)
  • 1 tsp Xantham gum
  • 1 tsp Baking powder
  • 30 ml Full fat milk
  1. Preheat your oven to 180° C

  2. Line a loaf tin with buttered baking parchment

  3. Add all the ingredients to a stand mixer, or a large bowl if you don't have a mixer

  4. Mix well until all the ingredients are combined to a smooth batter

  5. Pour into the loaf tin and smooth the top as best you can with the back of a large spoon or a pallette knife

  6. Cover the loaf tin with foil and place into the oven and bake for 40 minutes to an hour. This will depend on how ripe your bananas are and how your oven work. Test after 40 minutes with a skewer or sharp knife. If it comes out clean then it is ready

  7. Wait 5 minutes or so and then use a pallette knife to gently ease the banana bread out of the tin and allow to cool on a cooling rack


Laverbread Buñuelos

This recipe came about from a desire to make something using Laverbread as the main ingredient. Laverbread to the uninitiated is made using seaweed and is traditional delicacy in Wales.

It’s not the most appetising ingredient to look at, being very dark green almost black, a bit like the seaweed it’s made from. It has a lovely taste of the sea, and is incredibly healthy to eat, being full of minerals, vitamins and trace elements.

Traditionally in Wales it is served with bacon and cockles, and is often warmed quickly in the bacon fat after that has been cooked.

It isn’t to everyones taste though, a lot of squeamish eaters complain that it’s a bit “slimy” and therefore avoid it. Personally I love it with bacon and cockles but I can wanted to create something that took away the so called “slimy” qualities.

This recipe I believe takes away the usual texture associated with laverbread and our customers can’t seem to get enough of them. It’s not a difficult recipe to make and providing you can get hold of the laverbread the rest of the ingredients are easy enough to come by.

Hope you enjoy and let us know how you get on if you try to make it.

Laverbread Buñuelos

Based on a Spanish recipe for Buñuelos de Bacalao but using Laverbread instead of salt cod

  • 250 grams Laverbread
  • 2 cloves Garlic (finely chopped)
  • 140 ml water
  • 1 Free range egg
  • 200 grams Gluten Free Self Raising Flour
  • 1 tsp Baking Powder
  • 1 small bunch Parsley (finely chopped)
  • 1 tsp salt
  1. Crack the egg into a clean bowl and whisk it

  2. Add the chopped garlic and parsley and mix

  3. Add the salt, a good grind of black pepper and the water and mix again

  4. Using a sieve add the flour and mix thoroughly making sure there are no lumps

  5. Add the baking powder and mix again

  6. Finally add the laverbread and mix very thorughly

  7. Turn on your Fryer and let the mixture stand for five minutes until the temperature reaches 180 degrees C

  8. For the next step you will need either a small ice cream scoop or two dessert spoons

  9. Using a small ice cream scoop or two dessert spoons take a small ball of the mixture and drop it gently and carefully into the hot oil

  10. Repeat with three or four more balls and let fry until golden brown

  11. Remove them when they are ready and place on a baking tray or large plate

  12. Repeat until all the mixture has been used up



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