I’m into my second week of my last ever placement as a student nurse and it’s already amazing. Out of all my placements through the three years I can easily say I am enjoying myself and learning. A big part of this is down to having a fab mentor who is brilliant at her job and isn’t afraid to challenge me and ask me questions (rather than me asking all the questions).
The toughest thing about being on placement is juggling work and spending time with friends and family. I have loads coming up this summer whilst on placement and so far it’s worked out. My first week I did two night shifts. Which means starting at 19:30 and finishing at 8:00. How I managed to get into third year without doing any night shifts, I don’t know but I was quite nervous about doing them. Partly because I know how detrimental they can be for mental health. Sleeping when it’s light out and working whilst it’s dark. However, they were actually fine! And it was good to know that night shift does not mean sitting around drinking coffee, there is a lot to do. The only problem I found is that the day you finish your shift is actually classed as a day off. For example if you start your shift on Friday evening and finish on Saturday morning, that Saturday is your day off. Which is pretty much spent trying to sleep…
I did this bake a few weeks ago and it turned out fine, but I wasn’t 100% happy with it so I really wanted to wait to try again before posting it onto my blog. There is probably about a million recipes for different types of banana bread so this is make take on it.
Here is my first attempt:
I’ve seen this type of decoration all over instagram so wanted to give it a go! However, I found it actually gave the bananas a rubbery texture. There was also not enough of a ginger kick in this first attempt (Lidl didn’t have stem ginger in syrup).
I spent my day off from placement and work cleaning the whole flat, then after some dinner decided to try this bake again. If you’ve ever wondered how much of a mess I make whilst baking, and how much washing up I produce, the answer is a lot. Clean as you go they say? Haha.. So my perfectly clean kitchen is now full of dishes and splodges of caramel everywhere.
200mls Double Cream
50g Fresh Ginger
1 tbsp Honey
1 tbsp Ginger Syrup (taken from the stem ginger jar)
Preheat a fan assisted oven to 180 degrees Celsius. Slice the fresh ginger and add to the double cream in a pan. Bring to a gentle boil and cook for 2-3 minutes. Keep everything in the pan and leave to cool.
In a separate pan add the sugar, honey and syrup. Cook over a gentle heat stirring regularly. It will feel strange and too dry but keep going and be patient with it because it can turn really quickly. Once the sugar has melted and it starts to take a golden colour take off the heat. Strain the cream, I like to give the ginger a good press through the sieve to make sure the flavour is all there. Whisk the cream into the melted sugar and there you have your caramel!
2 Bananas (the browner the skin, the better)
1 tbsp Honey
1 tbsp Ginger Syrup
200g Plain Flour
2 Pieces of Stem Ginger
1 tsp Baking Powder
Prepare a loaf tin. For this I used soft butter and a piece of greaseproof paper on the bottom. Mash the banana, sugar, honey and syrup together. I like to leave some big chunks of banana rather than a fully smooth mixture.
Melt the butter and add to the banana mixture. Make sure this is fully cool before whisking in the eggs one at a time. Add in the flour and baking powder and give a good mix. Roughly chop the stem ginger and fold into the mixture.
In the tin I added a layer of chopped bananas, a layer of caramel and then the cake mix. (Note the splodges of cake mix on the work surface). Pop the loaf tin onto another tray otherwise caramel might decorate the bottom of your oven. Bake for 50-60 minutes or until a knife comes out clean.