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Tom Kerridge's pistachio banana bread recipe
Pistachio and cinnamon banana bread Take your banana bread up a notch with this rich, nutty lightly spiced banana bread with pistachios from Tom Kerridge. 250g/9oz self-raising flour70g/2½oz dark soft brown sugar1 tsp salt1 tsp baking powder40g/1½oz raisins40g/1½oz shelled unsalted pistachios250g/9oz mashed banana (about 2 very ripe medium bananas)40ml/1½fl oz vegetable oil2 tbsp olive oil3 free-range eggs, beaten1 tsp vanilla bean paste½ tsp ground cinnamon½ tsp crushed cardamom seeds1 tsp mixed spice 250g/9oz self-raising flour 70g/2½oz dark soft brown sugar 1 tsp salt 1 tsp baking powder 40g/1½oz raisins 40g/1½oz shelled unsalted pistachios 250g/9oz mashed banana (about 2 very ripe medium bananas) 40ml/1½fl oz vegetable oil 2 tbsp olive oil 3 free-range eggs, beaten 1 tsp vanilla bean paste ½ tsp ground cinnamon ½ tsp crushed cardamom seeds 1 tsp mixed spice Method Preheat the oven to 180C/170C Fan/Gas 4 and line a 900g/2lb loaf tin with baking paper.In a large bowl, mix the flour, sugar, salt, baking powder, raisins and pistachios together. In a separate bowl, mix together the bananas, sesame oil, olive oil, eggs, vanilla, cinnamon, cardamom and mixed spice. Add the wet ingredients to the dry ingredients and mix until combined.Pour into the prepared tin and bake for 35–40 minutes, or until a skewer inserted into the centre of the cake comes out a little moist, but clean. Wait for 10 minutes, then turn the cake out onto a wire rack to cool completely before slicing. Preheat the oven to 180C/170C Fan/Gas 4 and line a 900g/2lb loaf tin with baking paper. Preheat the oven to 180C/170C Fan/Gas 4 and line a 900g/2lb loaf tin with baking paper. In a large bowl, mix the flour, sugar, salt, baking powder, raisins and pistachios together. In a separate bowl, mix together the bananas, sesame oil, olive oil, eggs, vanilla, cinnamon, cardamom and mixed spice. Add the wet ingredients to the dry ingredients and mix until combined. In a large bowl, mix the flour, sugar, salt, baking powder, raisins and pistachios together. In a separate bowl, mix together the bananas, sesame oil, olive oil, eggs, vanilla, cinnamon, cardamom and mixed spice. Add the wet ingredients to the dry ingredients and mix until combined. Pour into the prepared tin and bake for 35–40 minutes, or until a skewer inserted into the centre of the cake comes out a little moist, but clean. Wait for 10 minutes, then turn the cake out onto a wire rack to cool completely before slicing. Pour into the prepared tin and bake for 35–40 minutes, or until a skewer inserted into the centre of the cake comes out a little moist, but clean. Wait for 10 minutes, then turn the cake out onto a wire rack to cool completely before slicing. Recipe tips Swap the pistachios for any unsalted nuts you have available. Walnuts and pecans are a lovely alternative. Sultanas can be used instead of raisins.
Fairtrade banana bread recipe
 Whip up this tasty banana bread in four easy steps for a healthy tea-time treat. 225g/8oz self-raising flour 100g/4oz butter150g/5oz caster sugar 450g/1lb Fairtrade bananas (the softer the better), peeled and mashed ½ tsp salt 2 eggs 175g/6oz mixed dried fruit 225g/8oz self-raising flour 100g/4oz butter 150g/5oz caster sugar 450g/1lb Fairtrade bananas (the softer the better), peeled and mashed ½ tsp salt 2 eggs 175g/6oz mixed dried fruit Method Pre-heat the oven to 180C/350F/Gas 4. Mix all the of the ingredients except the dried fruit together. You can do this in a food processor or by hand in a mixing bowl. When the ingredients are all thoroughly combined, fold in the dried fruit.Spoon the batter mixture into a 1kg/2lb non-stick loaf tin, spread it out evenly and bake it for one and a half hours. When the banana bread has risen, golden-brown on top and cooked through, remove it from the oven and set aside to cool on a wire rack. Slice before serving. Pre-heat the oven to 180C/350F/Gas 4. Pre-heat the oven to 180C/350F/Gas 4. Mix all the of the ingredients except the dried fruit together. You can do this in a food processor or by hand in a mixing bowl. Mix all the of the ingredients except the dried fruit together. You can do this in a food processor or by hand in a mixing bowl. When the ingredients are all thoroughly combined, fold in the dried fruit. When the ingredients are all thoroughly combined, fold in the dried fruit. Spoon the batter mixture into a 1kg/2lb non-stick loaf tin, spread it out evenly and bake it for one and a half hours. Spoon the batter mixture into a 1kg/2lb non-stick loaf tin, spread it out evenly and bake it for one and a half hours. When the banana bread has risen, golden-brown on top and cooked through, remove it from the oven and set aside to cool on a wire rack. Slice before serving. When the banana bread has risen, golden-brown on top and cooked through, remove it from the oven and set aside to cool on a wire rack. Slice before serving. Recipe tips Oven temperatures vary so the banana bread may not need the full one and a half hours to cook through. Check the progress of the banana bread reg ularly to make sure it is not burning. If the top of the loaf is browning too quickly, but a skewer inserted into the centre does not come out clean, cover the loaf with aluminium foil and continue cooking until a skewer pushed into the centre of the loaf comes out clean.
Chunky banana bread recipe
 Banana bread is a fantastic tea-time treat and is also an easy cake to transport to the office or on a picnic. 3 tbsp sunflower oil, plus extra for greasing1 ripe banana1 free-range egg, beaten3 tbsp raisins1 tsp vanilla extract50g/2oz golden caster sugar110g/4oz plain flour1 tsp baking powder 3 tbsp sunflower oil, plus extra for greasing 1 ripe banana 1 free-range egg, beaten 3 tbsp raisins 1 tsp vanilla extract 50g/2oz golden caster sugar 110g/4oz plain flour 1 tsp baking powder Method Preheat the oven to 200C/400F/Gas 6. Grease a loaf tin with a little sunflower oil.In a large bowl, mix the mashed banana with the sunflower oil until well combined. Beat in the egg, then stir in the raisins and vanilla extract.In a separate bowl, mix together the sugar, flour and baking powder.Stir the dry ingredients into the wet ingredients until well combined.Pour the cake mixture into the prepared loaf tin and bake in the oven for 30-40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Set aside to cool on a wire rack, then cut into slices and serve. Preheat the oven to 200C/400F/Gas 6. Grease a loaf tin with a little sunflower oil. Preheat the oven to 200C/400F/Gas 6. Grease a loaf tin with a little sunflower oil. In a large bowl, mix the mashed banana with the sunflower oil until well combined. Beat in the egg, then stir in the raisins and vanilla extract. In a large bowl, mix the mashed banana with the sunflower oil until well combined. Beat in the egg, then stir in the raisins and vanilla extract. In a separate bowl, mix together the sugar, flour and baking powder. In a separate bowl, mix together the sugar, flour and baking powder. Stir the dry ingredients into the wet ingredients until well combined. Stir the dry ingredients into the wet ingredients until well combined. Pour the cake mixture into the prepared loaf tin and bake in the oven for 30-40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Set aside to cool on a wire rack, then cut into slices and serve. Pour the cake mixture into the prepared loaf tin and bake in the oven for 30-40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Set aside to cool on a wire rack, then cut into slices and serve. Recipe tips This dish can be frozen for up to one month.
Bara brith sour recipe
 Make your own bara brith syrup for this sweet and sour whisky cocktail. 60ml/2fl oz whisky30ml/1fl oz freshly squeezed lemon juice3 tbsp Bara Brith syrup (see below)2 drops Earl Grey bitters or angus bitters3 tbsp egg white 60ml/2fl oz whisky 30ml/1fl oz freshly squeezed lemon juice 3 tbsp Bara Brith syrup (see below) 2 drops Earl Grey bitters or angus bitters 3 tbsp egg white 500g/1lb 2oz golden caster sugar2 cinnamon sticks2 cloves½ tsp allspice¼ tsp ground ginger¼ tsp ground mace¼ tsp ground coriander¼ tsp ground nutmeg 500g/1lb 2oz golden caster sugar 2 cinnamon sticks 2 cloves ½ tsp allspice ¼ tsp ground ginger ¼ tsp ground mace ¼ tsp ground coriander ¼ tsp ground nutmeg Method To make the syrup, heat 500ml/18fl oz water and the sugar together in a pan.Once the sugar has dissolved, add the spices, then cover and simmer gently for 15 minutes.Remove from the heat and leave to infuse for 24 hours. Pass through a fine sieve or muslin cloth and decant into a sealable, sterilized container. This will store for up to a month.To make the cocktail, add all the ingredients to a cocktail shaker without ice. Dry shake for 30 seconds to combine and break down the egg white.Add ice to the cocktail shaker and shake again to chill.Strain into an old fashioned glass filled with ice. To make the syrup, heat 500ml/18fl oz water and the sugar together in a pan. To make the syrup, heat 500ml/18fl oz water and the sugar together in a pan. Once the sugar has dissolved, add the spices, then cover and simmer gently for 15 minutes. Once the sugar has dissolved, add the spices, then cover and simmer gently for 15 minutes. Remove from the heat and leave to infuse for 24 hours. Pass through a fine sieve or muslin cloth and decant into a sealable, sterilized container. This will store for up to a month. Remove from the heat and leave to infuse for 24 hours. Pass through a fine sieve or muslin cloth and decant into a sealable, sterilized container. This will store for up to a month. To make the cocktail, add all the ingredients to a cocktail shaker without ice. Dry shake for 30 seconds to combine and break down the egg white. To make the cocktail, add all the ingredients to a cocktail shaker without ice. Dry shake for 30 seconds to combine and break down the egg white. Add ice to the cocktail shaker and shake again to chill. Add ice to the cocktail shaker and shake again to chill. Strain into an old fashioned glass filled with ice. Strain into an old fashioned glass filled with ice.
Lemon surprise pudding recipe
 This lemon self-saucing pudding is a delight! Light, fluffy sponge with a zesty lemon sauce beneath. 3 lemons100g/3½oz unsalted butter, softened, plus extra for greasing200g/6oz vanilla sugar or plain caster sugar4 medium free-range eggs, separated 75g/3oz plain flour 500ml/17fl oz milk 3 lemons 100g/3½oz unsalted butter, softened, plus extra for greasing 200g/6oz vanilla sugar or plain caster sugar 4 medium free-range eggs, separated 75g/3oz plain flour 500ml/17fl oz milk Method Preheat the oven to 180C/160C Fan/Gas 4. Butter a 2 litre/3½ pint shallow ovenproof dish.Grate the zest from two of the lemons, then squeeze the juice of all three.Cream the butter with the sugar and lemon zest. Beat in the egg yolks one by one. Don't worry if the mixture curdles. Next beat in the flour a spoonful at a time, alternating with slurps of milk and lemon juice.Once that is all in, whisk the egg whites in a separate bowl until they form stiff peaks, and fold lightly into the lemon batter.Pour the mixture into the baking dish, then stand the dish in a roasting tin. Pour enough boiling water around the dish to come about halfway up the sides.Bake in the oven for 40–45 minutes until the pudding is golden brown. Serve hot or warm, with or without cream. Preheat the oven to 180C/160C Fan/Gas 4. Butter a 2 litre/3½ pint shallow ovenproof dish. Preheat the oven to 180C/160C Fan/Gas 4. Butter a 2 litre/3½ pint shallow ovenproof dish. Grate the zest from two of the lemons, then squeeze the juice of all three. Grate the zest from two of the lemons, then squeeze the juice of all three. Cream the butter with the sugar and lemon zest. Beat in the egg yolks one by one. Don't worry if the mixture curdles. Next beat in the flour a spoonful at a time, alternating with slurps of milk and lemon juice. Cream the butter with the sugar and lemon zest. Beat in the egg yolks one by one. Don't worry if the mixture curdles. Next beat in the flour a spoonful at a time, alternating with slurps of milk and lemon juice. Once that is all in, whisk the egg whites in a separate bowl until they form stiff peaks, and fold lightly into the lemon batter. Once that is all in, whisk the egg whites in a separate bowl until they form stiff peaks, and fold lightly into the lemon batter. Pour the mixture into the baking dish, then stand the dish in a roasting tin. Pour enough boiling water around the dish to come about halfway up the sides. Pour the mixture into the baking dish, then stand the dish in a roasting tin. Pour enough boiling water around the dish to come about halfway up the sides. Bake in the oven for 40–45 minutes until the pudding is golden brown. Serve hot or warm, with or without cream. Bake in the oven for 40–45 minutes until the pudding is golden brown. Serve hot or warm, with or without cream.
Lemon sultana cake recipe
 Free from: wheat and nuts; can be dairy, egg and soya free; no added sugar 120g/4½oz virgin coconut oil or dairy-free margarine150g/5½oz peeled banana, mashed1 large lemon, juice and rind only120g/4½oz rolled oats, pulverised in a food processor2 large eggs plus ½ tsp wheat-free and gluten-free baking powder, OR if you can't eat eggs, 2 heaped tsp wheat-free and gluten-free baking powder25g/¾oz potato flour or cornflour100g/3½oz sultanas 120g/4½oz virgin coconut oil or dairy-free margarine 150g/5½oz peeled banana, mashed 1 large lemon, juice and rind only 120g/4½oz rolled oats, pulverised in a food processor 2 large eggs plus ½ tsp wheat-free and gluten-free baking powder, OR if you can't eat eggs, 2 heaped tsp wheat-free and gluten-free baking powder 25g/¾oz potato flour or cornflour 100g/3½oz sultanas Method Heat the oven to 180C/350F/Gas 4 and line a 15cm/6in, loose-bottomed cake tin with greaseproof paper.Soften the coconut oil or margarine in a microwave and beat it with the mashed banana. Beat in the lemon rind and juice, then the oats.If you're using the eggs, stir them in with the potato or corn flour. If you're not using eggs, sieve the baking powder with the potato or cornflour and stir well into the mixture. Finally, stir in the sultanas and mix well. Spoon the mixture into the cake tin and bake for 30-35 minutes. Test with a skewer to make sure it's cooked (the skewer will come out clean when inserted into the middle) then allow to cool in the tin before removing. Heat the oven to 180C/350F/Gas 4 and line a 15cm/6in, loose-bottomed cake tin with greaseproof paper. Heat the oven to 180C/350F/Gas 4 and line a 15cm/6in, loose-bottomed cake tin with greaseproof paper. Soften the coconut oil or margarine in a microwave and beat it with the mashed banana. Soften the coconut oil or margarine in a microwave and beat it with the mashed banana. Beat in the lemon rind and juice, then the oats. Beat in the lemon rind and juice, then the oats. If you're using the eggs, stir them in with the potato or corn flour. If you're using the eggs, stir them in with the potato or corn flour. If you're not using eggs, sieve the baking powder with the potato or cornflour and stir well into the mixture. If you're not using eggs, sieve the baking powder with the potato or cornflour and stir well into the mixture. Finally, stir in the sultanas and mix well. Finally, stir in the sultanas and mix well. Spoon the mixture into the cake tin and bake for 30-35 minutes. Spoon the mixture into the cake tin and bake for 30-35 minutes. Test with a skewer to make sure it's cooked (the skewer will come out clean when inserted into the middle) then allow to cool in the tin before removing. Test with a skewer to make sure it's cooked (the skewer will come out clean when inserted into the middle) then allow to cool in the tin before removing.
Marmalade yoghurt cake recipe
 Yoghurt and orange are a great combination in this moist cake recipe. It will also keep for several days in an airtight container if you can resist eating it all at once! 125g/4½oz full-fat Greek-style yoghurt50ml/2fl oz vegetable oil 1 lemon, zest only1 orange, zest only 3 free-range eggs125g/4½ caster sugar200g/7oz plain flour2 tsp baking powder 125g/4½oz full-fat Greek-style yoghurt 50ml/2fl oz vegetable oil 1 lemon, zest only 1 orange, zest only 3 free-range eggs 125g/4½ caster sugar 200g/7oz plain flour 2 tsp baking powder 75g/3oz marmalade 1 tbsp orange juice 75g/3oz marmalade 1 tbsp orange juice Greek-style yoghurt Greek-style yoghurt Method Preheat the oven to 180C/350F/Gas 4. Grease and line a 450g/1lb loaf tin. In a large bowl beat together the yoghurt, vegetable oil, lemon and orange zest and eggs until light and fluffy. Sift in all the dry ingredients and mix until just combined. Spoon the mixture into the loaf tin and bake for about 45 minutes. (Test the cake by inserting a skewer into the centre. If the skewer comes out clean, the cake is done.)Remove from the oven and leave to cool a little in the tin.Meanwhile for the glaze, warm the marmalade and orange juice until the marmalade melts. Pour the glaze over the cake and set aside to cool completely.Remove the cake from the tin and serve with lashings of Greek-style yoghurt. Preheat the oven to 180C/350F/Gas 4. Grease and line a 450g/1lb loaf tin. Preheat the oven to 180C/350F/Gas 4. Grease and line a 450g/1lb loaf tin. In a large bowl beat together the yoghurt, vegetable oil, lemon and orange zest and eggs until light and fluffy. Sift in all the dry ingredients and mix until just combined. In a large bowl beat together the yoghurt, vegetable oil, lemon and orange zest and eggs until light and fluffy. Sift in all the dry ingredients and mix until just combined. Spoon the mixture into the loaf tin and bake for about 45 minutes. (Test the cake by inserting a skewer into the centre. If the skewer comes out clean, the cake is done.) Spoon the mixture into the loaf tin and bake for about 45 minutes. (Test the cake by inserting a skewer into the centre. If the skewer comes out clean, the cake is done.) Remove from the oven and leave to cool a little in the tin. Remove from the oven and leave to cool a little in the tin. Meanwhile for the glaze, warm the marmalade and orange juice until the marmalade melts. Pour the glaze over the cake and set aside to cool completely. Meanwhile for the glaze, warm the marmalade and orange juice until the marmalade melts. Pour the glaze over the cake and set aside to cool completely. Remove the cake from the tin and serve with lashings of Greek-style yoghurt. Remove the cake from the tin and serve with lashings of Greek-style yoghurt.
Cheese, pistachio and prune cake recipe
 Savoury cakes are very popular in France, they appear in boulangeries and with a side salad on lunch menus in chic cafés, but they’re most likely to appear at a picnic. They are super-simple to make and can be adapted to use whatever leftovers you have in your fridge – just follow the basic batter recipe and get creative with the fillings! 250g/9oz plain flour1 tbsp baking powder150g/5½oz soft goat’s cheese, cut into small pieces80g/2¾oz pistachios, roughly chopped100g/3½oz prunes, roughly chopped4 free-range eggs150ml/5fl oz olive oil100ml/3½fl oz milk50g/1¾oz plain yoghurt 1 tsp salt pinch freshly-ground black pepper 250g/9oz plain flour 1 tbsp baking powder 150g/5½oz soft goat’s cheese, cut into small pieces 80g/2¾oz pistachios, roughly chopped 100g/3½oz prunes, roughly chopped 4 free-range eggs 150ml/5fl oz olive oil 100ml/3½fl oz milk 50g/1¾oz plain yoghurt 1 tsp salt pinch freshly-ground black pepper Method Preheat the oven to 180C/350F/Gas 4 and line a loaf tin measuring 22x11cm/8½x4¼in across the top and 6cm/2½in deep with baking paper. In a bowl, mix together the flour, baking powder, goat’s cheese, pistachios and prunes. In a separate bowl, whisk the eggs until fluffy and pale in colour. Then gradually whisk in the oil, milk and yoghurt. Season with the salt and freshly-ground black pepper.Fold the flour mixture into the whisked eggs. Try not to overbeat as this will make the end result tough (it’s better to undermix). Pour the batter into the prepared tin. Bake for 30-40 minutes or until a metal skewer inserted in the centre of the cake comes out clean. Leave to cool in the tin. Preheat the oven to 180C/350F/Gas 4 and line a loaf tin measuring 22x11cm/8½x4¼in across the top and 6cm/2½in deep with baking paper. Preheat the oven to 180C/350F/Gas 4 and line a loaf tin measuring 22x11cm/8½x4¼in across the top and 6cm/2½in deep with baking paper. In a bowl, mix together the flour, baking powder, goat’s cheese, pistachios and prunes. In a bowl, mix together the flour, baking powder, goat’s cheese, pistachios and prunes. In a separate bowl, whisk the eggs until fluffy and pale in colour. Then gradually whisk in the oil, milk and yoghurt. Season with the salt and freshly-ground black pepper. In a separate bowl, whisk the eggs until fluffy and pale in colour. Then gradually whisk in the oil, milk and yoghurt. Season with the salt and freshly-ground black pepper. Fold the flour mixture into the whisked eggs. Try not to overbeat as this will make the end result tough (it’s better to undermix). Fold the flour mixture into the whisked eggs. Try not to overbeat as this will make the end result tough (it’s better to undermix). Pour the batter into the prepared tin. Pour the batter into the prepared tin. Bake for 30-40 minutes or until a metal skewer inserted in the centre of the cake comes out clean. Bake for 30-40 minutes or until a metal skewer inserted in the centre of the cake comes out clean. Leave to cool in the tin. Leave to cool in the tin. Recipe tips Use a rubber spatula rather than a whisk to prevent overbeating the flour.