Baking both relaxes and intrigues me. There is something to be said about adhering to the traditional principles of baking and watching the transformation of basic ingredients: flour, butter, sugar and eggs, into countless ethereal tastes simply by tweaking flavourings, changing ingredient ratios and methodology.

Baking is a culinary skill that requires practice, discipline with respect to adhering to methods and measurements and the ability to overcome failure. Let’s face it if you are a new baker, your initial products may not be in the top ten but being able to troubleshoot will certainly put you at an advantage the next time.

If you think online tutorials will make a great baker out of you, think again. Learning a practical skill such as baking, online, will put you at a disadvantage, if you are not already a seasoned baker, as you cannot touch, smell and taste in and online tutorial. Those are the three senses that you depend most on during a live baking class.

The alternative to which would translate to you rolling up your sleeves this weekend, following a great recipe and creating your own baking experience.

Happy Baking.

Chocolate swirl banana bread

2 large, over ripened bananas, or 3 medium sized

⅓ cup coconut oil

2 large eggs

¾ cup brown sugar

1½ cups all-purpose flour

½ tsp sea salt

1 tsp baking soda

½ tsp grated nutmeg

½ tsp ground cinnamon

1 tsp grated tonka bean

⅓ cup Trinidad cocoa powder

Pre-heat oven to 350F.

Line an 8x4 loaf tin with parchment paper.

Mash bananas and beat in coconut oil, eggs and brown sugar with an electric hand mixer, beat until light.

Combine flour with salt, baking soda, nutmeg, cinnamon and tonka.

Stir this into the banana mixture.

Remove about ½ cup batter and place into a small bowl, stir in cocoa powder.

Spoon batter into prepared pan, swirl the cocoa mixture into the banana mixture.

Bake for 50 minutes until cooked.

Makes 1 loaf

Most delicious cinnamon rolls

For the dough:

1 tbs instant yeast

½ cup warm water

½ cup milk

¼ cup sugar

⅓ cup butter or shortening, melted

1 tsp salt

1 egg

3½ to 4 cups all-purpose flour

Filling:

½ cup melted butter

¾ cup sugar

2 tbs ground cinnamon

Glaze:

4 tbs butter

2 cups powdered sugar, sifted

1 tsp vanilla extract

3 to 6 tbs hot water

Heat oven to 350 degrees F.

Generously butter the bottom and sides of a 9x12 inch baking pan.

In a large bowl mix yeast, milk, water, sugar, melted butter, salt and egg.

Add 2 cups of flour and mix until smooth. Mix in remaining flour until dough is easy to handle.

Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1½ hours.

When doubled in size, punch down dough.

Roll out on a floured surface into a 15 by 9-inch rectangle and spread melted butter.

Mix sugar and cinnamon and sprinkle over buttered dough.

Beginning at the 15-inch side, roll up dough and pinch edge together to seal. Cut into 12 to 15 slices.

Place