The second week in the “Baking with…” virtual series featured Ms Peachey, Teacher of History.
Sharing her recipe for her chocolate chip banana loaf, Ms Peachey detailed: “We had a wonderful bunch of keen bean bakers yesterday. Everyone threw themselves into it, asked lots of questions and made it a really fun and relaxing afternoon.
“I chose this recipe because it's an easy recipe to modify depending on what people have in the house. Some people baked it as muffins and others as a normal cake.
“The loaf takes about an hour to bake, which means that there's plenty of time for the whole house to smell delicious; just the ticket on a cold, stormy winter's evening!”
Jessica H (S1) shared: “My family and I all loved the banana muffin recipe. I got 18 muffins out of the recipe”
Mrs Axten leads the next bake along and will be making strawberry pavlovas with caramel drizzle. The next session takes place on Monday 8 February and any pupils who are interested in taking part can find the classroom code in the senior daily bulletin.
Recipe: Ms Peachey’s chocolate chip banana loaf
- 280g plain flour
- 175g soft brown sugar
- 125g butter (try to leave it out of the fridge for a bit) and a bit extra for greasing
- 75g dark chocolate (or nuts - e.g. walnuts/pecans - if you're not a chocolate fan)
- 125ml milk
- 3 bananas (the riper the better, but any will do)
- 2 eggs
- 1 tsp bicarbonate of soda
- 1 tsp vanilla extract
- Pinch of salt
- Little plastic sandwich bag (not essential, just useful)
- Loaf tin (if you don't have one, you can use a small cake tin or even a muffin tin - we'll just adjust the baking time)
- Measuring jug
- Mixing bowls x 2
- Mixing spoons, one normal metal spoon and one teaspoon
- Something heavy, like a rolling pin
- Weighing scales
- Cream butter and sugar together in a bowl
- Beat in eggs one at a time gently.
- In another bowl, mix the flour, bicarbonate of soda and salt together.
- Add half of the flour mixture to the butter, sugar, egg mix and combine. Then add the other half of the flour mixture.
- Add the vanilla extract to the milk and add to the mixture.
- Mash up the bananas, add them to the mixture and mix gently.
- Chop or bash up the chocolate and fold into the mixture.
- Empty all the mixture into the loaf tin
- Bake for about an hour. Check after about 50 mins. If it's browning too quickly then put some foil loosely over the top.
- To check if fully baked, put a skewer through the centre of the loaf and remove. If it comes out clean it's done!
- Leave to cool for a few minutes in the tin and then turn out onto a wire rack.