For bakes sake!

It's been very busy in the Jessica's Cupcakes household. We are moving house in 12 days so lots of packing going on. As it's bank holiday Monday tomorrow we are also going to do a car boot to get rid of some things. Plus I can have a mooch around for some vintage china bits.

Cake wise I've done a giant cupcake

Congratulations Cupcakes

I'm shortly going to be adding decorated cookies to the range. As with cupcakes these can be for any occasion: wedding, birthday, hen party, engagement, baby shower...the list goes on. I'm really excited about the cookies so watch this space!

A few other bakes I've done this week are banana bread (love this with a bit of butter spread over it), chocolate brownies (the best yet), millionaire shortbread, lemon macaroons and pistachio macaroons.

I want to share the banana bread recipe with you as it's so yummy:

Banana Bread- makes about 8 slices


270g soft light brown sugar
2 eggs
200g peeled bananas, mashed
280g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
1 tsp ground cinnamon
1 tsp ground ginger
140g unsalted butter, melted

1. Grease a 23x13cm loaf tin and dust with flour. Preheat the oven to 170C / 325F / GM3

2. Put the sugar and eggs in an electric mixer with a paddle attachment and beat until well incorporated. Beat in the mashed bananas.

3. Add the flour, baking powder, bicarb of soda, cinnamon and ginger to the sugar mix. Mix it until all the dry ingredients have been incorporated into the egg mixture. Pour in the melted butter and beat until all the ingredients ar well mixed.

4. Place mixture into the loaf tin and smooth over. Bake in the preheated oven for about 1 hour or until firm to the touch and a skewer inserted in the centre comes out clean. Leave the cake to cool for about 15 minutes in the tin before turning out to a wire cooling rack to cool completely.

5. Enjoy!