Michelle Bridges’ Banana Bruschetta Recipe

We’re obsessed with this Michelle Bridges recipe for banana bruschetta from her new book Get Real! – sounds a little weird but it’s really just elevated banana on toast that keeps you full for longer and tastes amazing!

Extract from the book Get Real!: Inspiring Stories and lessons from the Michelle Bridges 12 Week Body Transformation Revolution by Michelle Bridges and photography by Jane Allen published by Viking RRP $24.99.

Cinnamon can make anything taste amazing, and this easy brekkie is super yum!

Serves: 2

312 calories per serve 

Prep time 10 mins.  Cooking time 5 mins


4 slices wholegrain bread
100 g low-fat cottage cheese
2 medium bananas
pinch of ground cinnamon


1. Toast the bread.

2. Peel and slice the bananas.

3. Spread the toast with the cottage cheese and top with banana slices.

4. Sprinkle with cinnamon and serve.

Mish Tip : For a gluten-free version, use gluten-free bread.

My favourite recipe, hands down, is the Banana Bruschetta! I just can’t get enough of it! It gives me the energy I need to start my day after my morning workout  and I am still finding it hard to believe that such an amazingly delicious breakfast is so good for me! It’s like my naughty breakfast treat … that isn’t even naughty at all! – laura

What’s your favourite healthy breakfast?

Moist Banana Cake Recipe With Fluffy Cream Cheese Frosting

Recently in New York I had the most delicious, moist banana cupcake topped with a luscious cream cheese frosting which I had to recreate at home (with some help from the bakery). I turned it into a banana cake to serve at afternoon tea but you can also bake them as cupcakes – either way, this is the best banana cake recipe you’ll ever try!

Tip: Make sure the bananas are over-ripe and black otherwise the banana flavour won’t come out in the cake.

Makes 1 cake or 24 cupcakes


125g butter, softened
2 1⁄2 cups sugar
3 eggs
1/2 tsp vanilla extract
3 cups plain flour
1 1/2 tsp baking soda
1/2 tsp baking powder
Pinch of sea salt
1 1/2 cups buttermilk
4-5 over-ripe (black) bananas, pureed to make 2 cups of banana puree

Cream cheese frosting

125g butter, softened
450g cream cheese (not low-fat)
8 cups icing sugar
1/2 tsp vanilla extract


1. Preheat the oven to 150C. Line a cake pan with baking paper or a cupcake tray with cupcake liners.

Combine butter and sugar in a mixing bowl. Beat until sugar and butter becomes light and fluffy. Add the eggs and vanilla extract, then starting on low speed, start to beat the mixture, increasing to medium speed and beating until fluffy.

2. Sift the flour, baking powder, baking soda and salt. Add half of the flour mixture to the egg mixture, followed by the buttermilk, then add the rest of the flour mixture. Mix gently until combined, be careful not to over-mix.

3. On a low speed, mix in the banana puree. Mix for 1 minute.

4. Scoop the dough into the cake pan or cupcake tray and bake for 50 minutes-1 hour for the cake or  20-25 minutes for cupcakes. Remove and allow to cool.

5. To make the cream cheese frosting, combine the butter and cream cheese in a mixing bowl and mix on a medium speed for 5 minutes.

6. While mixing, slowly add the sugar to incorporate. Once all the sugar is mixed in, add the vanilla extract and continue to mix on medium speed for 3 minutes, until light and fluffy. Frost the cake or cupcakes when cool.

The cake or cupcakes will stay moist and fresh for 4 days if kept in an airtight container at room temperature – do not place in the fridge or the cake and frosting will dry.

What’s your favourite banana cake recipe?

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


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

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

6. Spread or pipe onto the cooled cakes.

What’s your favourite dessert wine?