This is the easiest banana bread recipe. The batter can be used two ways, as a loaf or a banana mini cake with coffee toffee and maple cream as a dessert.
Banana Loaf Ingredients 125g room temperature butter 1 cup Castor Sugar 2 eggs 3 over ripe bananas( peels must have some black on it) 1 ¾ cup cake flour a pinch of salt 1 teaspoon bicarb 1 teaspoon baking powder
Method 1. For the Banana Loaf Preheat oven at 180 and grease a loaf pan.*you will need a 1L loaf pan 2. Beat butter and Castor Sugar until thick and pale. Add eggs and banana and blend until combined, then add flour , bicarb and salt. blend until smooth( don’t over beat) 3. Bake in a loaf pan for 55 minutes or until a skewer inserted comes out clean.
Easy, Quick Banana Bread Recipe With Gift Tag Labels Hostess Gift
Maple butter cream 100g room temp butter 110g Castor Sugar ½ teaspoon Vanilla Essence ¼ cup Maple syrup toasted pecans to garnish.
Method Beat butter and Castor Sugar in a bowl until thick and pale, and sugar has dissolved. With the beater on slow speed, add Vanilla essence and 1 tablespoon of Maple syrup at a time. Allowing syrup to incorporate before adding another. ice Banana Loaf and garnish with pecans.
* tip (iced / not iced) loaf must be wrapped in plastic(cling wrap) to keep it moist. you can freeze the loaf as well.*
Possibly The Best Banana Bread Recipe Ever
Preheat oven at 200 degrees and grease a muffin / lamington pan. bake for +- 10min , until skewer inserted comes out clean. remove from oven and set aside on a wire rack to cool.
Coffee toffee. Ingredients 70g butter ½ cup treacle sugar ¼ cup whipping cream 1 tablespoon coffee diluted with 2 tablespoon boiling water.
Method melt butter and sugar in a sauce pan on medium heat until mixture starts to bubble. pour in cream and coffee mixture( amount to suit your taste buds). cook gently for about 2 minutes until slightly thickened. set aside in a bowl to cool.
Recipes — By Cariema
Method 1. toss diced bananas in lemon juice to coat. 2.melt butter with sugar in a saucepan. when foaming add banana and cook for about 2 minutes until they are soft and slightly slippery.
To serve 1. Heat muffin in a microwave for 30seconds. unless they are fresh from the oven. 2. in your dessert bowl or plate place 11/2 – 1 teaspoon of coffee toffee . 3. place muffin on top and a spoon of roasted bananas. 4. garnish with butter cream and pecans.In case any of you didn’t know, one of the main missions behind aside from the altruistic desire to share delicious food and my recipes on the internet, was to unearth and discover the best-ever version of any baked good that I love. I want to put a stake in the ground and move on feeling assured that I have discovered what I think is the best. I move through life always on the hunt for delicious recipes – you can ask pretty much any chef I encounter, and I’m never completely settled until I find THE ONE.
I’ll go into more detail about the ONES that I have found and probably why I wrote a dessert and baking cookbook, but I had never really found the best banana bread. There are many recipes claiming to be the best and I think the version I have in my first cookbook was probably the closest I got to it until I discovered a recipeby Ashlae from Oh Lady Cakes Blog. A quick interrogation uncovered two new interesting aspects: 1) the bananas need to be completely overripe, and 2) there is quite a lot of salt in the mix. I had to try.
Chocolate Banana Bread
Because I’m of the belief that banana bread should contain a minimum of 4 large bananas I had to increase the ratio to that. I can almost not get enough banana flavour into the loaf no matter how hard I try. I also wanted to play around with coconut sugar, which I have recently fallen in love with and never used in baking. Ashlae strongly insists that the bananas need to be well into their overripe stage to add the relevant sweetness to this recipe and I fear mine was not quite there yet but close.
I used her quantity of sugar but replaced it with coconut sugar which is less sweet, and the overall result was I wanted more sweetness. I know I should have double-tested this recipe for you guys using regular sugar but I’m going make take a stab at the perfect ratio here. Coconut sugar has a delicious caramel/palm sugar taste about it so I would use Muscovado or Demerara sugar as a substitute if you can’t find it.
This recipe is made by hand and it’s important not to overwork the mixture after the flour has been added. This will cause the texture of the loaf to be chewy (too much gluten being released etc). So you can beat the hell out of the mixture before this stage, but then delicately fold the flour through. If it’s too runny, add a little more.
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I’m also of the belief that walnuts are imperative to banana bread and I loved how they were added to the top of this loaf along with additional sugar and sea salt flakes to create a sublime crunchy topping.
The texture of this loaf is ridiculously soft and moist and remains so after a few days sealed in an airtight container. It is now my best-ever banana bread and will be my go-to until I ever discover a better one. I probably won’t bother looking tbh.
Top tip – if you have bananas that have gone past their edible stage of ripeness, pop them in the freezer in their skins and simply thaw when next you want to make banana bread. I always have at least 4 stashed away for this exact purpose. They turn black and look quite gross, but don’t worry, they are fine.
South African Banana Bread
Recipe – makes one medium-sized loaf – adapted from Oh Lady Cakes (I can’t link to the specific recipe as her website is behind a paywall now)
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