Fluffy Banana Muffins

When time allows I love to bake with my kids. I like to find easy recipes like this banana muffin recipe, where you can just throw all the ingredients in one bowl and mix. These are great for school lunch boxes.

Banana Muffins

3 ripe bananas

3/4 cup white sugar

1 egg

1/3 cup oil

1 1/2 cup flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

Preheat oven to 180.C

Line the muffin tin with 12 muffin cups.

In a large bowl mash bananas. Add the egg, oil and sugar, mix well.

Add the dry ingredients to the wet ingredients and fold together, dont over mix.

Spoon the batter into the muffin cups and bake for 20 minutes or until golden and cooked in the middle.

Let cool. Store muffins in an air tight container for up to 4 days. These muffins freeze well.



Chocolate Brownie

This has to be the best damn brownie recipe I’ve ever made. Soft in the middle, chewy around the edges.

Chocolate Brownie

100g butter

1 cup sugar

2 eggs

1 tsp vanilla

3/4 cup flour

1st baking powder

1/2 cup cocoa

1 cup chocolate chucks ( either milk chocolate, dark or white)

Preheat oven to 180C. Grease and line tin.

Melt butter in saucepan over medium heat. Remove from heat, and whisk in sugar. Add eggs and vanilla mix well. Add flour, baking powder and cocoa into the mixture, add chocolate chunks gently fold with a spatula until just combined.

Pour mixture into prepared tin. Bakes for 15-20mins, once done remove from the oven and cool before cutting into slices.

Store in a container for up to a week, if it lasts that long.



Caramel Oat Slice

The Ultimate Caramel Slice! This ones a Crowd Pleaser.

Caramel Oat Slice


2 cups of flour

1 cup of self raising flour

1 cup of coconut

2 cups of brown sugar

3 cups of rolled oats

2 eggs

300g butter, melted


200g butter

400g condensed milk

4 tbls golden syrup

1 tsp vanilla essence

dark and white chocolate melts (optional)

Pre heat oven to 180C.

Grease a large 25 cm x 35 cm slice tin and line with baking paper. Make sure the paper has a good over-hang.

For the base: Combine dry ingredients in a bowl. Add eggs and butter, mix well, then press two-thirds of the mixture into the prepared tin.

For the filling: Slowly melt butter, condensed milk and golden syrup together. Mix well, then add vanilla essence. Pour onto the base. Sprinkle the remaining crumbly mixture on top of filling and bake for 30 minures. Cool and refrigerate.


Best to cut the next day, to get beautiful slices. Can be drizzled with melted dark and white chocolate to decorate.



Basic Waffles

We LOVE waffles in our house. We usually double the mixture, so we can freeze and reheat when we please. But most of the time they never make it to the freezer ; )

Basis Waffle Recipe

3 tbls butter, melted

1 1/2 cups flour

1 1/2 tsp baking powder

Pinch a salt

2 tbls sugar

1 1/2 cups milk

2 eggs

Combine dry ingredients together in a medium to large bowl.

Whisk eggs and milk in a small bowl or jug.

Add wet ingredients to the dry ingredients, mix till fully incorporated ( Try not to over mix )

Stir in melted butter.

Heat waffle iron and get waffling.



Kettle Corn

Kettle corn is the sweet and salty verity of popcorn. Once you start eating it, it’s very hard to stop.

Follow my simple stove top method to perfectly popped popcorn.


Kettle Corn

1/4 cup Rice Bran oil

1/2 cup corn kernels

2 tbls sugar

Salt, to taste

Pour the oil into a large pot and heat to medium to high heat.

Put 4 corn kernels into the oil, and place the lid on.

When the kernels pop, add the 1/2 cup of kernels in an even layer and add the sugar.

Cover, remove from the heat and count 30 seconds.

Return the pot to the heat. The popcorn should begin popping. Make sure to shake the pot every now and then so the uncooked kernels drop to the bottom.

Keep the lid ajar (this is the trick to crisp popcorn)

Once the popping slows, remove the pot from the heat and immediately tip into a large bowl.

Sprinkle over salt to taste.


If you prefer plain lightly salted popcorn click here for recipe.


The Best Banana Cake Recipe

This has to be the best banana cake recipe I’ve ever made, I know the Edmonds recipe is pretty good too but I find by day 2 it’s quite dry. 

You won’t get that with this recipe, as it has natural yoghurt in it that gives it a super soft and moist texture.

It makes a large amount of batter, I got 1 cake and 12 muffins out of it. Perfect to freeze for school lunches. 

The Best Banana Cake

1 1/2 cups sugar

150g butter, softened 

4 eggs

3 Bananas, mashed

3/4 cup milk

1 tsp baking soda 

200 ml plain natural yoghurt 

2 1/2 cups plain flour

3 tsp baking powder 

Lemon icing (optional)

25g butter

Juice and grated zest of 1 lemon

2-2 1/2 cups icing sugar 

Preheat the oven to 160C, spray a 23cm cake tin.

Beat sugar and butter together until creamy and pale. Add eggs and beat until thick and creamy and well incorporated. Add bananas and mix in well.

Heat milk in microwave or stove top until hot. Stir baking soda into milk and then stir into banana mixture. Add yogurt, flour, and baking powder. Mix well and pour into prepared cake tin.

Bake for 59-60 minutes until the cake is cooked in the middle and just pulling away from the sides of the tin. Cool in the tin for 5 minutes, then turn out onto a wire rack.

For the icing, place butter, lemon juice and zest in a small microwave proof jug or bowl. Microwave on high for 30-40 seconds until the butter is melted.

Beat in enough icing sugar to make a smooth icing. Spread over the completely cooled cake.



Shortbread Cookies

Ive made shortbread cookies a few times before, but this recipe is slighty different to the usual suspect. 

This recipe from Chelsea Winters cookbook ‘Everyday Delicious’ uses caster sugar and high grade flour which seemed quite odd to me, so i had to give them a try.

If you’ve tried any of Chelsea Winters recipes then you’ll know they are all pretty spectacular! Well this recipe is exaclty that, melt in your mouth delicious.

You will want to make a double batch of these babies, cause they won’t last long.



150g butter, at room temperature

1 1/4 cups high grade flour

2 tbsp cornflour

1/2 cup caster sugar


Preheat oven to 110C, Line a baking tray.

Cream butter for 5 minutes until smooth and pale.

Sift the flour and cornflour into butter, along with the sugar. bring it all together so the dough forms a ball. If dough is quite crumbly, give it a good knead till it comes together.

Wrap the dough in cling film and put in the fridge for 30 minutes to firm.

Roll out dough onto a clean bench and use a cookie cutter to cut a nice round cookie, place on to baking tray, prick with a fork.

Bake in the oven for 1 hour, remove and let cool for 5mins

Cookies keeps for 5 days in a container.

Enjoy! with a nice hot cup a tea.