I made this Coconut and Banana Cake last week because I’d noticed that I had a few bananas which were ripe, but were about to turn into high FODMAP over-ripe ones within the next couple of days and I wanted to make use of them while I still could. Bananas are only a low FODMAP fruit while they are under-ripe or ripe, but without any blemishes on their skins. Once they start to have discolouration on their skins they’ve become over-ripe and are therefore high FODMAP.
This blood orange cake was created after a strong wave of nostalgia spurred me on to buy a handful of blood oranges from Lidl the other day. My granddad loved blood oranges and he wasn’t stingy about sharing them with me when I was a kid either. Looking back, I think he got a thrill from showing me the unexpected, particularly when it came to food because he would often bring home a handful of blood oranges from Jackie White’s fruit and vegetable market in the town centre and sit and peel the orange before explaining to me the reasons as to why it was uniquely red.
When I recently put a call out to my friends for ideas for recipes that they’d like to see on the blog, one of my friends suggested a cake recipe for Easter Sunday. I figured that’d be a great idea because it’s always nice to be able to bake something with your kids on Easter Sunday and it’s also an excellent day to celebrate the beautiful substance that is chocolate. (Perhaps eclipsed only by Halloween?)
When you’re in the mood for a serious piece of chocolate biscuit nothing fits the bill better than a slice of chocolate traybake. This chocolate peppermint slice recipe came about because my Mum had given me a pack of three Fry’s Peppermint Creams that she wasn’t going to use and I figured I’d be able to make something tasty with them.