Today I have a some loaves to share with you…
The most devine was this Chocolate Banana loaf with frozen raspberries:
Pre Mixing
Chocolate Banana & Raspberry Loaf
Will DEFINITELY do that again. The recipe is here & I added about half a cup of frozen (unthawed) raspberries.
My Chilean Guavas (aka New Zealand Cranberry) are ripe :
Standardised Chilean Guava
Chilean Guava fruit
so I decided to try the same recipe with half a cup of fresh guavas instead of raspberries. Interesting taste. Not to my boys, or my, liking. Wont do that again. The rest of my little guavas will go into a chutney I think.
Then there is our Mandarins. It has been the best year for them. We picked a bucket full of lovely large fruit so I had to try a Chocolate Orange Loaf (using mandarins instead of oranges of course)
Chocolate Mandarin Loaf
I’m not going to share the recipe I used because I don’t think it was that great. This one looks good tho & the icing drizzle I made up was 2 tablespoons of mandarin juice mixed with 1/2 cup of icing sugar.
Am I the only one who is confused about the difference between cakes & loaves? Is it really just the shape of the tin?
I have discovered the secret to a great loaf with a smooth top.. its my new Panasonic Convection oven. Now I REALLY loved my Whirlpool, which had a great space at the top for my Happy Hen collection:
but sadly it gave out on me after 3 short years. So here’s the replacement; which doesnt allow for my larger hens.. what am I to do with them now??
Panasonic Convection Oven
It came with virtually no instructions & there’s nothing on line so while it appears to do all sorts of marvellous things, I sure cant figure out how to use them! The fan oven, however, does a supreme job of evenly cooking loaves.. no more volcanic action with the big crack down the middle 
