We buy and eat a LOT of bananas at my home, but no matter how hard we try, we never seem to be able to eat them all before they start to turn brown and mushy. Â Some people claim to like them that way, but I’m definitely not one of them! Â So what better solution to the mushy banana problem than making banana bread!?
The loaf is a breeze to prepare and the result, frankly, is out of this world!  The outer crust seems to somehow soak up a higher sugar content and turns into a sweet and crunchy delight, while the inside stays incredibly moist and chewy and almost melts on your tongue.  Plus, it’s made out of bananas, so it can’t be too fattening! At least that’s what I like to tell myself as I wolf down my third piece…
The bananas don’t necessarily have to be brown and mushy for this recipe to work, but they do have to be fully ripe. Â Green ones will definitely ruin the effect. Â Your best bet is to do like me and buy lots of yellow bananas to eat alone or in blueberry and banana smoothies, but whenever the extras start to go bad, you’ve got the perfect excuse to make yourself a (relatively) healthy dessert! Â The loaf freezes very well too, so go ahead and double or triple the recipe and stick the extras in the freezer for later.
Ingredients:
Instructions:
Prep Time: 5 minutes
Cooking Time: 60 minutes
Serves: 4
Difficulty: Easy
Continue readingIf you thought that maple syrup was only good for drizzling over your pancakes, then get ready for this one! This upside-down maple cake is chock-full of scrumptious maple syrup and rich double cream, and while it may not be the best thing for your waistline, it’ll definitely get your taste buds tingling and your stomach rumbling as you wait for it to bake!
The hardest part of making an upside-down cake is turning it over. Make sure you separate the cake well from the edges before flipping and shake the pan a little to help loosen it from the bottom. If you want to play it extra safe, you can try greasing the pan before adding the ingredients. This shouldn’t be necessary, however, as the maple syrup forms a natural barrier between the cake and the pan.
When you get a little practice with the flip, try this apple tarte tatin.
If you want to make the presentation even fancier, try sprinkling some pecan halves or chopped walnuts on top before serving. Good luck and good baking!
Ingredients:Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â
Instructions:
Prep Time:Â 10 minutes
Cooking Time: Â 25-30 minutes
Serves: Â 6
Difficulty: Â Medium
Continue readingIf you’re anything like me, you’ve probably always got lots of apples in the kitchen at the point of going bad. As far as I’m concerned, this is a good thing, as it gives me the perfect excuse to bake them into something even yummier. The great thing about most apple-based desserts is that they’re very easy to make and require little time and effort to prepare. And this apple crumble recipe is probably the easiest of them all! I also recommend a sliced apple cake. You know what they say: “An apple a day keeps the doctor away!”
There’s a lot of debate about exactly which variety of apple is the best for cooking; some prefer Gala, while others swear by Granny Smith or Gravenstein.  Personally, I think the point is moot, as the absolute best way to make the perfect cooked apple dessert is to mix as many different kinds as possible together for a full-on taste explosion and a different nuance in every bite! So go ahead, grab 6 different apples and start peeling!
Ingredients:
For the filling:
For the crumble:
Instructions:
For the filling:
For the crumble:
Prep Time:Â 10 minutes
Cooking Time: Â 50 minutes
Serves: Â 4
Difficulty: Â Easy
Continue readingThis  apple cake recipe is delicious warm from the oven, but also makes for a good breakfast the next day. You can serve the cake plain or add a scoop of whipped cream, crème fraîche or ice cream for extra enjoyment, or you could even drizzle some caramel sauce or condensed milk over the top.
You can use any type of apples in season. Personally, I like to use a mixture of different varieties of apples. The recipe calls for 4, so why not use 4 different kinds? The cake will taste a little bit different every time, but that’s really the great thing about it!  The cake can be stored in a covered container in the refrigerator for up to 4 days. (Also try this apple tart tatin recipe.)
Ingredients:
Instructions:
Prep Time:Â 15 minutes
Cooking Time: Â 65 minutes
Serves: Â 10
Difficulty: Â Medium
Continue readingThis tender orange and plum cake goes great with a cup of tea, and some my family members have even been known to eat it for breakfast when they think I’m not looking! The tartness of the dried plums contrasts nicely with the sweetness of the orange, and the lack of frosting makes it just perfect for dipping in milk or tea or whatever your beverage of choice happens to be. (Not a fan of oranges? Try this apple and plum pudding.)
For a truly decadent taste experience, try it with a glass of Baileys or Kahlua. You can dip a slice right in your glass if you want, or else do as I do: heat the liqueur for a few seconds in the microwave and drizzle over the sponge. Yum!
Ingredients:
Â
Instructions:
Prep Time:Â 20 minutes
Cooking Time: Â 55 minutes
Serves: Â 6
Difficulty: Â Easy
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