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Chop up a banana into bite-size chunks

Melt a bar of dark chocolate (or milk chocolate if you prefer, but that will increase the milk and sugar content)

Place a dollop of melted chocolate on each banana slice

Let them cool, then place in the freezer

A high-energy snack is ready for you to indulge in within a few hours

You may also eat several of them whilst still warm…. 🙂


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I’m not big on baking, but this recipe has made me a believer. Most of it was devoured before it could even cool down. Later* I’m going to tell you to let it cool before trying to slice it, as this will be much easier. However, I encourage you to ignore this advice. Go ahead…

I took this recipe from here but instead of fresh strawberries I used a packet of Strawberry Crisps given to me by Dical House.

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For a 9 x 5 inch loaf you will need:

1 packet Strawberry Crisps or 2 Cups fresh strawberries, roughly chopped
1 1/2 Cups all-purpose flour
zest of one lemon
3/4 Cup granulated sugar
1/4 Cup brown sugar
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/4 Cup vegetable oil
1/4 Cup fresh squeezed lemon juice
2 eggs, lightly beaten
1 tsp vanilla extract (make your own)

Preheat your oven to about 190 C / 375 F

Butter up or spray your loaf pan with oil to avoid sticking.

Mix your dry ingredients together (except for the crisps).

In a separate bowl whisk the 2 eggs, then add the wet ingredients to this i.e. vanilla, oil and lemon juice. Add the crisps to this.

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Combine the wet and dry ingredients. Do not over-mix as this will alter the texture.

Pour batter into your loaf pan and bake for about 45 minutes, until a toothpick inserted into the middle of the load comes out dry.

Remove from the oven and *let it cool before inverting the loaf tin on a flat surface to remove the cake/bread.

What awaits you is a sweet surprise. The cake is just moist enough and delicious; the strawberries provide a fresh melt-in-your-mouth sweetness that is surprising for a dried product. They definitely worked perfectly for this recipe and my friends couldn’t tell that I hadn’t used fresh strawberries. There are no artificial ingredients used to make the strawberry crisps, so it’s a great pantry product – to be used as a snack or in desserts. Much better than reaching out for the sugary biscuits, that’s for sure.


Candied peel is used very often in cakes and sweets, or can be eaten on its own. Traditionally, citrus fruit peel is used, mainly oranges and lemons. Whilst you can find this off the shelf at most supermarkets, it’s really easy to make, and the home-made variety always tastes better  🙂

Choose fruit with a thick peel and pith. Wash and remove the peel.  Place the peel in a pot of cold water and bring to the boil.

Once the water reaches the boil, take the pot off the heat, drain, and rinse the peel in cold water.   This procedure helps remove the bitterness of the white pith.  Taste the peel and if it is still bitter, repeat the procedure again. Don’t forget to start with cold water!

Let the peel drip dry for a few minutes on a rack or tissue paper.

In the meantime, prepare a pot with equal amounts of water and sugar. 1 cup of each is enough for the peel from 2 oranges. You can use brown or white sugar.

Gently drop in the pieces of peel, and bring to the boil.

Lower the heat to a gentle simmer, and cook the peel, stirring regularly.  As the water evaporates, you need to be very careful not to let the syrup burn.  Keep stirring and lower the heat further if necessary, until all the syrup has been absorbed by the pieces of peel.

Remove the peel and leave to cool on a baking sheet.

Once cooled, the peel will still be a little sticky. Dust them with icing sugar and store in an airtight container.  We dipped the pieces in molten chocolate for a simple but delicious sweet.

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