Just as I was starting to feel relatively back to normal, my daughter gets sent home from school! Coinciding with the hot weather too. So I have spent the last few days looking after her and worrying. It turns out she had a virus and she’s pretty much back to normal again now. So, to cheer me up a bit, I thought I’d do some baking for a change.
With not being able to have any fat in my diet for quite a while, I haven’t done any baking in ages. And as it’s almost time for the local community group summer fair again (this Saturday coming) I needed a baking fix.
I decided to make some scones. As we had some cheese left over in the fridge, I used that to make these delicious little cheddar cheese scones.
Then I thought I needed a sweeter fix too, and I found some chocolate chips in the baking cupboard.
As the scones take so little time to make, I started to hunt through the recipe books and came across a recipe to use up over-ripe bananas. I have an old recipe for a banana and bran loaf which is fabulous, but I didn’t have any bran in the cupboard, so I thought I’d try another recipe, this time for a banana and walnut loaf. I was given this recipe by someone at Bury Council Recycling Team and it’s quite different to any other cake I’ve made. I’ve never added bicarbonate of soda to warm milk before – great scientific experiment!
The loaf took only 40 minutes to bake and is so light and moist. It may take over as my new favourite way to use over-ripe bananas.
The house smelt amazing after that little baking session, although as there’s only 3 of us at home I think I may have overdone it a bit!! At least I have something in if I get any surprise visitors.
My husband has kindly said I will make the scones for the cream teas at the summer fair on Saturday, so it’s time to make sure I have enough ingredients in. If you have a cream tea do you prefer plain or fruit scones?