Banana Recipes

Best-Ever Banana Bread

This is it: that cafe-style, moist banana bread you’ve been dreaming off. And it only takes a few minutes to get into the oven. A great recipe for making with kids and encouraging them into the kitchen!

Ingredients

1 1/2 cups caster sugar

1/2 cup unsalted butter

2 eggs at room temperature

1/4 tsp baking powder

1/2 tsp baking soda

1 1/2 cups plain flour, sifted

3 large very ripe/black bananas, mashed with a fork

1/2 cup walnuts, pecans or chocolate chips (optional)

1 tsp vanilla extract

Method

1. Preheat oven to 190C. Grease a loaf pan with olive oil or a little butter.

2. Mix together sugar, butter and eggs using an electric beater or stand mixer.

3. Sift together the dry ingredients, then add to the sugar mixture.

4. Stir through the bananas, nuts or chocolate chips if using and vanilla extract. Pour the mixture into the prepared loaf pan and bake for 1 hour or until a skewer inserted into the middle of the loaf comes out clean.

5. Let cool for 5 minutes, then remove from pan.

What’s your favourite banana bread recipe?

June 13, 2013

MasterChef Alvin Quah’s Papaya And Banana Bread

Give ordinary banana bread a thoroughly modern twist with MasterChef Alvin Quah’s recipe for papaya and banana bread served with honeycomb butter – perfect for morning tea!

“Red papaya and yellow papaw are perfect ingredients in a variety of recipes. Their sweet tropical flesh works beautifully in desserts and cakes, but they’re equally lovely in savoury dishes. They add colour and flavour to fresh salads and, due to an enzyme they contain, they can be used to tenderise meats such as chicken and pork,” he says.

Serves 6-8

Ingredients

2 cups (300g) self-raising flour

1 cup (200g) brown sugar

1 teaspoon baking powder

½ cup (125ml) mashed papaya

½ cup (125ml) mashed banana

2 eggs, lightly whisked

150g butter, melted, cooled

½ cup (70g) toasted macadamias, coarsely chopped

½ cup finely chopped papaya, extra

Honeycomb butter

100g butter, softened

30g honeycomb, coarsely chopped

Method

1. Preheat oven to 180°C. Grease and line the base and sides of a 8 x 24cm
(base measurement) loaf pan.

2. Combine the flour, sugar and baking powder in a large bowl.

3. Combine mashed papaya, banana and eggs in a small bowl. Add to the flour
mixture with the melted butter, macadamias and extra papaya and gently stir until
just combined. Spoon into the prepared pan and smooth the surface with the
back of a spoon. Place on an oven tray and bake for 1 hour or until a skewer
inserted in the centre comes out clean. Remove from oven. Set aside for 10
minutes before turning onto a wire rack to cool.

4. Meanwhile, to make honeycomb butter, use an electric mixer to beat butter
until pale. Add honeycomb and stir to combine.

5. Cut into thick slices and dollop with honeycomb butter. Serve warm or at room
temperature.

What’s your favourite morning tea recipe?

May 2, 2013

Topaque And Banana Cupcakes

What’s Topaque? The new name for everyone’s favourite sticky dessert wine, Tokai, and it’s absolutely divine in these rich banana cupcakes topped with luscious caramel buttercream. Serve with a glass of Topaque of course!

Ingredients – makes 12

125g unsalted butter, softened

¾ cup (165g) brown sugar

2 eggs

1 ½ cups (225g) self raising flour

½ teaspoon baking soda

2 medium very ripe bananas, mashed

¼ cup (60 ml) Topaque

½ cup (125 ml) sour cream

Caramel buttercream

75g unsalted butter, softened

½ cup (110) brown sugar

1/3 cup golden syrup

1 teaspoon vanilla extract

2 cups (250g) icing sugar, sifted

1 tablespoon Topaque

Method

1. Preheat oven to 180C and line a 12-hole
muffin pan with paper cases.

2. Beat the butter and sugar with an
electric mixer until the sugar well
combined and lighter in colour. Add
the eggs one at a time mixing well after
each. Sift the flour and baking soda
together.

3. Combine the banana and Topaque. Add
the sour cream to the butter mix and
combine with a wooden spoon. Add the
flour and banana mix alternately in two
batches. Spoon the mixture into the
prepared tin and bake for 25 minutes or
until a skewer inserted comes out clean.

4. Cool in the tin for 5 minutes before
transferring to a wire rack to cool.

5. To prepare the buttercream mix the
butter, sugar, golden syrup and vanilla
with an electric mixer until well
combined. Add the icing sugar and mix
until smooth, drizzling in the Topaque to
combine.

6. Spread or pipe onto the cooled cakes.

What’s your favourite dessert wine?

December 19, 2012