Hipster Banana Bread

Am I a hipster? Oh god. I like organic food, make my own kefir and ride a cruiser. Yes, I’d love to save the world and my husband has a beard. Hmmmm….. maybe I am just enough of a hipster to be allowed to call this Hipster Banana Bread?!

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Eating a bite of this loaf made me think of my Mum. I’m sure she would have baked something like this, while I watched at her elbow; something wholesome and healthful, and knowing her she would have spread on some tahini and honey for extra goodness/yummyness.

Times change, and now I am the mum with my little one standing at my elbow. And so whilst I originally thought to call this recipe Hippy Banana Bread (as I think of my mum being somewhat of a hippy earth mother) I decided that for my times, perhaps it is more of a Hipster Banana Bread.

So get out your spelt and your cocoa nibs, mash a few bananas and then sling a few slices into your satchel for a snack whilst out on your bike. Lovely alongside a good cup o’ chai.

Hipster Banana Bread

This really is more bread than cake, and is abundant in seeds and cocoa nib crunch. I imagine it would be a great snack to take on a hike; it fills you up in a good way and keeps you going for a long time. It stores well for at least 5 days, and actually gets better after a day or two. And as with all banana breads (in my humble opinion) a generous buttering is a must.

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Adapted from Seeded Banana Bread from A Modern Way To Eat by Anna Jones.

  • 250g wholegrain spelt flour
  • 125g brown sugar (I think coconut sugar would substitute well here, I’m going to try that next time)
  • 150g little seeds (I used 50g golden linseeds, 50g sesame seeds and 50g cocoa nibs)
  • a pinch of salt (go on, rock in some Himalayan Crystal salt)
  • 1 teaspoon baking powder
  • 2 large bananas, mashed as you will
  • 2 tablespoons olive oil
  • 2 tablespoons natural yoghurt
  • 2 large organic eggs, lightly beaten

Preheat your oven to 180 degrees C fan forced. Butter and line a loaf tin with baking paper, and let the paper reach up the sides so it is easy to remove.

Mix together in a bowl all the dry ingredients (flour, sugar, seeds, salt and baking powder) until there are no lumps.

In a separate bowl mash the bananas, then stir in the olive oil, yoghurt and eggs.

Gently mix together the wet and dry ingredients, just until there are no pockets of flour left. Hippies or Hipsters alike, be gentle and loving to your mix.

Pour the mixture into the tin, then bake a little lower down in the oven for 45-50 minutes or until a skewer inserted into the loaf comes out clean.

When the loaf is cool enough, transfer to a cooling rack. This is pretty yummy still warm, but also good at room temperature or toasted and spread with either butter and a little honey or your favourite nut butter. I also had the notion of making a slice into french toast and topping it with some maple, greek yoghurt and extra bananas, but haven’t got there yet! Let me know if that’s where you take it!

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Persimmon and Maple Spice Cake

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There is a lot to be said for whimsy. Of whimsy, I am a rather large fan.

I have just looked up the definition of the word whimsy in the dictionary and, oh dear, I fear poor whimsy may be very misunderstood! Ye olde dictionary wants to paint it in a conceited light, like it is a good for nothing, flippant little urge which will, quite frankly, get you into trouble.

But hark! What about those serendipitous ideas that strike you, and you follow them just because? Are they not a precious moment of whim? Is this, in fact, not exactly what life should be about, living in the moment and all such things?

I believe whimsy and inspiration are very good friends, maybe even cousins, and they should be grabbed by the hand and danced around with whenever they turn up at your door.

Here I go, speaking in a grand and whimsical fashion, I hope you won’t all mind.

So what on earth does all of this have to do with persimmon cake? Well, it is because I like to get swept up in the idea of things that a cake like this was born. I had started to spy some persimmons around and having grown up with a large persimmon tree in the backyard, the whimsy of my memory took me by the hand and loaded up my basket to the brim. We grew the astringent variety, which must get very soft before you eat it, unless you like having your mouth turned inside out and dusted with chalk. But, in my new home town, you can buy both the soft and the firm varieties, even more fun.

Hoping to pass on some of my fond childhood memories to the littlies, I have planted a tree of each variety in our yard, but I’m getting in early and trying to introduce the love of persimmon by slipping some crunchy slices into a lunch box here, making a yummy persimmon, avocado and sesame salad there, and baking some into a cake. By the time our trees are producing their own, I hope to have two fellow persimmon (and whimsy) advocates standing at my hip.

My husband says this cake reminds him of Pfeffernusse – those delicious German spice biscuits with the crunchy white tops… I guess it has that same gentle spicing but with the aroma of persimmon. Total afternoon tea material, just add a nice cup of tea.

Persimmon and Maple Spice Cake

adapted from Desserts for Breakfast, who adapted from Tartine

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  • Pulp from 3 very soft persimmons (around 300g)
  • 1/2 cup maple syrup
  • 150g sugar
  • 280g plain flour
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon mixed spice
  • pinch of salt
  • 1 teaspoon vanilla paste
  • 250ml grapeseed oil
  • 3 eggs

Preheat oven to 180 degrees C. Grease and flour a 6-cup bundt tin and set aside.

Puree the pulp from your persimmons (discarding any skin or seeds) in a blender or food processor until smooth. Set aside.

In a bowl, combine your flour, baking powder, salt and spices and give a little whisk.

In another bowl, whisk the persimmon puree, oil, sugar, maple syrup and vanilla until they are homogenous. Add in your eggs one at a time, whisking each one in well before adding the next. Now gently mix through the flour mixture until just combined.

Pour the cake mixture into your prepared bundt tin and bake for 50 or so minutes, or until a skewer inserted into the cake comes out clean.

Remove from the oven and allow the cake to cool in the tin for 10 mins, then invert onto a wire rack to cool completely.

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I served my cake for afternoon tea with dollops of greek yoghurt and a drizzle of maple syrup, and just for a bit more persimmon love, some wedges of the firm variety.

Big thank you my super talented friend Sarah who took these lovely photos xx

Smells like home… apple spice cake

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It’s been pretty Wintery here this past week, so when I was asked to do some baking for a morning tea, I was thinking of sweet spices and dreamy baking aromas to make the house feel warm and cosy. Our weekly trip to the market at Ceres presented me with some gorgeous apples, so here is an adaptation of an old favourite cake, by the amazing and iconic Stephanie Alexander, an Australian pioneer in good food and growing your own. It’s a great recipe to have up your sleeve, as it’s made in the food processor, so is really quick and easy to slam together. And the smells coming from your kitchen will be divine.

As I was turning this one out of the tin, I dropped it onto the cooling rack (hence, it looks a bit worse for wear in the photos!). Oh well, when life gives you lemons… as the saying goes, so the kidlets and I enjoyed a sneaky piece from the cracked section while it was still warm for afternoon tea. I then did some deft cake cutting and presented only the clean cut pieces. Lemonade made, indeed.

Apple Spice Cake

adapted from Stephanie Alexander’s Rhubarb and Cinnamon Cake, from The Cook’s Companion

  • 80g unsalted butter
  • 300g plain flour
  • 380g brown sugar
  • 2 eggs
  • 1 tsp vanilla paste
  • 1 tsp salt
  • 1 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 1/2 cup mascarpone
  • 1/2 cup natural yoghurt
  • 2 apples, one grated and one finely sliced
  • juice of 1/2 a lemon
  • sprinkling of demerera sugar

Preheat the oven to 180 degrees C. Grease a 24cm springform tin with 20g of the butter, then dust tin with a little of the flour. In a food processor, cream remaining butter with sugar, then add eggs and vanilla. Sift remaining flour, salt, bicarbonate of soda and cinnamon into a bowl, then add to food processor and pulse a few times to combine. Add the mascarpone and natural yoghurt, then transfer to a large bowl and stir in the grated apple.

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Scrape into prepared tin and arrange apple slices on top. Squeeze over the half a lemon, and sprinkle with demerera or sugar crystals. Bake for 60 or so minutes, mine only took 55, or until a skewer inserted comes out clean. Serve warm (delicious) or cold (I was told it was delicious then too!)

A little note about this recipe, the original recipe suggests 1 cup of sour cream or creme fraiche, I just happened to have 1/2  a cup of beautiful organic mascarpone that needed a home, hence my mascarpone and natural yoghurt substitution. I have also used only yoghurt on occasion, so any creamy dairy based goodness should work out beautifully.

Happy days xx