Taking a break from muffins, I turned to cakes and quick breads this week for my fix of sweet bakes. Though not as convinient as picking up a store-bought cake from the nearest bakery, home made ones are so much more worth the effort. Moist and full of flavour, banana bread is one such staple breakfast item for which I have more than one recipe.

The one I am blogging about today has been taken from Elise’s blog Simply Recipes featuring a stunning collection of family recipes. I changed the sugar proportion, omitted the egg and added a dash of spices to complement the sweetness of bananas. This bread keeps well for a couple of days when wrapped in foil.




3 or 4 ripe bananas, mashed

1/3 cup melted butter

1/2 cup light muscovado sugar

2 tbs dark muscovado sugar 

1 tsp vanilla extract

1 1/2 cups all-purpose flour

1 tsp baking soda

Pinch of salt

1 tsp cinnamon

1/2 tsp allspice 


  • Preheat the oven to 350°F. Line a 3×7-inch loaf pan.
  • In a large mixing bowl, combine butter and bananas.
  • Add sugar, egg and vanilla to the banana mixture.
  • Sprinkle baking soda and salt over the mixture.
  • Add the flour last and fold in. Do not over mix.
  • Pour mixture into prepared pan and bake for 1 hour.
  • Cool on a rack before removing from pan. Makes 10 slices.

Another single-bowl recipe I took to work this week was this lovely Cake à l’orange taken from 30 Recettes Illustrées de Cakes Sucrés. You will not fail to appreciate its tender crumb with a delicate hint of citrus infused goodness in every bite.



3/4 cup granulated sugar

3 eggs, room temperature

1 cup all purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

2 tbs unsalted butter, melted

1 large orange


  • Preheat oven to 180 oC. Grease and line a 3×7-inch loaf pan.
  • Peel orange thinly. Chop finely and set aside. Cut orange into halves and press to extract as much juice as possible.
  • In a large bowl, beat eggs with sugar until light and foamy.
  • Sift over flour, baking powder and baking soda. Fold in.
  • Carefully add melted butter to batter, followed by orange juice and peel. Mix with a spatula until well combined.
  • Pour batter into prepared pan and bake for 45 minutes.
  • Cool in pan for 5 minutes before turning out. Slice and serve.