Baby friendly (freeze it in chunks for lunch boxes), adult friendly (put a lock on the tin or it won’t last five minutes)….. Everyone loves this great breakfast cake that is good at any time of the day. It’s a super way to use bananas that are past their best. In fact black ones make the best cake!
This recipe makes a 1 lb loaf tin, or double it and make a round 23cm cake (adapted from Rachel Allen’s recipe) Continue reading →
We were inspired by Rachel Khoo’s ‘Little Paris Kitchen’ to make some ‘Pain Perdu’ – ‘lost bread’. Use any leftover chunky bread that’s past its best for making this sweet french toast – delicious for a weekend brunch.