Baking up a Storm

Jazzy Loaves for Jazzy Folks

It feels like the entire New Zealand population have decided that the lockdown is the perfect opportunity to whip up a loaf of banana bread. We're right there with them - days spent crafting goodies in the kitchen is time well spent! 

If you've exhausted your recipe repertoire and you're after something a little more jazzy - we've put together a lineup of recipes that will rival even the sweetest, softest banana bread in the Bay. 

1. Sticky Ginger Loaf with Salted Caramel Icing

Recipe by dish.co.nz


1 cup golden syrup
½ cup water
75 grams butter, chopped
½ cup packed brown sugar
2 tablespoons grated fresh ginger
½ teaspoon sea salt
2 large eggs, size 7
2 cups plain flour
1 teaspoon baking soda
2 tablespoons ground ginger
1 teaspoon ground mixed spice

Salted Caramel Icing
60 grams butter, chopped
½ cup firmly packed brown sugar
½ teaspoon ground ginger
2 tablespoons milk
½ teaspoon sea salt
¾ cup icing sugar, sifted
2 tablespoons chopped crystallised ginger
6-cup capacity loaf tin, greased and lined fully with baking paper 


Preheat the oven to 160°C fan bake. 

Put the golden syrup, water, butter, brown sugar, fresh ginger and the salt in a saucepan.
Place over a medium heat, stirring occasionally until the butter has melted.
Set aside to cool for 10 minutes then whisk in the eggs.
Sift the flour, baking soda and both spices together into a large bowl.
Add the syrup mixture and whisk until smooth.
Pour into the tin and bake for about 40 minutes or until the top springs back when pressed lightly with a fingertip.
Leave in the tin to cool completely before removing.

Put the butter, brown sugar, ginger, milk and salt in a small saucepan and heat until the sugar has dissolved.
Bring to the boil then simmer for 2 minutes, stirring constantly.
Take off the heat and stir in the icing sugar to make a smooth icing. Cool for a few minutes, stirring occasionally, but don’t leave it too long as it will start to set in the pan.
Drizzle the warm icing over the cake then sprinkle with the chopped ginger. 

Cook's Tip: The loaf can also be left un-iced then sliced and spread with butter or served with blue cheese for a sweet/savoury option. 

2. Orange Loaf Cake (Vegan)

Recipe by cupfulofkale.com

300g plain flour
2 tsp baking powder
185g caster sugar
125ml rapeseed/canola oil
200ml unsweetened almond milk
Juice of 2 oranges (~130ml)
Zest of 2 oranges (~2.5 tbsp)
1 tsp vanilla essence

90g/1/2 cup icing sugar
2 tbsp orange juice


Preheat oven to 180ºC. Line and grease a 9x5" loaf tin.
Sift flour and baking powder into a bowl. Add the sugar and and mix with a wooden spoon.
In a separate bowl mix together the oil, milk, orange juice, orange zest and vanilla.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Pour into the loaf tin and place in the oven for 45-55 minutes.
It should be starting to turn golden brown on the edges. Do the toothpick test and once it comes out clean, its ready. If it's not, leave in for a few more minutes.
Make the icing by mixing the icing sugar and orange juice together until it forms a thick icing. Spoon onto the cake once cooled with the back of a spoon.
Top with some extra orange zest and serve! Will make about 8-10 slices.
Will keep in an air tight container for 3-4 days.

3. Upside Down Apple & Pear Loaf

Recipe by sweetphi.com

1/4 cup butter (1/2 stick or 4 tablespoons)
1/3 cup brown sugar
1 teaspoon fresh grated ginger
1 pear, peeled, cored, divided (1/2 sliced, 1/2 finely diced)
1 apple, peeled, cored, divided (1/2 sliced, 1/2 finely diced)
2 cups all purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking power
1/2 cup brown sugar
1/2 cup granulated sugar
3 eggs
2/3 cup vegetable oil
1 teaspoon vanilla

Preheat oven to 180ºC.
Spray a nonstick loaf pan (9.25 x 5.25) with cooking spray and set aside.
In a small saucepan melt butter, brown sugar and fresh grated ginger over medium-high heat, stirring constantly until the mixture is combined and resembles a caramel sauce and the edges start to bubble. Remove from heat.
Pour 1/2 of the sauce from the pot into the bottom of the prepared loaf pan. Lay alternating slices of apples and pears along the center/bottom of the loaf pan, on top of the sauce.
Then pour remaining 1/2 sauce on top of the pear and apple slices.
In a large bowl combine flour, cinnamon, baking soda, baking powder, brown sugar and granulated sugar. Stir a few times to combine all the dry ingredients.
In a separate bowl, add eggs, vegetable oil and vanilla and stir until the eggs are combined with the oil, then pour into the dry mixture and combine. Lastly, add the small apple and pear pieces to the batter and stir.
Pour batter into the loaf pan and bake for 50 minutes, or until a toothpick comes out of the center mostly clean.
Remove from oven, and allow the loaf to cool (about 2 hours) before turning it onto a board or serving plate and then gently wiggling the loaf pan off (you man need to run a knife gently around the edges.) Slice and enjoy!


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