Tag Archives: banana bread

Banana bread with cream cheese icing

Today I have a guest helping me. So today’s post is brought to you by my talented niece, Saisha!

I had a surplus of over ripe bananas and decided to make banana bread in the Thermomix, and found a recipe adapted from Donna Hay (thank you Robin!). I added extra bananas just because I didn’t want to waste any, and also more bananas, make the bread even more moist.

Ingredients – banana bread
  1. 4 large bananas
  2. 125g butter
  3. 170g brown sugar
  4. 1 tsp vanilla extract
  5. 2 eggs
  6. 80g maple syrup
  7. 255g all purpose flour
  8. 1 tsp bicarbonate soda
  9. 1 tsp baking powder
  10. good pinch of salt
  11. 1 tsp ground cinnamon
  12. small handful of walnuts, roughly chopped
 Ingredients – cream cheese frosting
  1. 100g cream cheese – at room temperature
  2. 50g butter – at room temperature
  3. 150g icing sugar
  4. good pinch of salt
  5. 1 tbls milk
Method – banana bread
  1. Pre-heat the oven to 160C
  2. Blitz bananas on speed 5 for 30 seconds
  3. Set them aside in a separate bowl
  4. Add the butter, sugar and vanilla to the Thermomix bowl and mix on speed 5 for 3 minutes, scraping the bowl a few times, till light and creamy
  5. Add the eggs one at a time and beat them on speed 5 for 10 seconds (each)
  6. Add the banana mix with the maple syrup and combine everything on speed 5 for 45 seconds
  7. Pour wet mixture into large bowl
  8. Add all the dry ingredients and fold together with a spatular.
  9. Once all the ingredients are combined, scoop the mixture into a lined baking tin and bake for 90 minutes, or until a skewer/knife is placed in the middle and pulled out clean
  10. Allow to cool and ice with cream cheese frosting

Method – cream cheese frosting

  1. Blitz cream cheese and butter for 30 seconds, speed 5
  2. Add icing sugar and salt and mix for 1 minute, starting speed 3 and gradually up to speed 8 until light and creamy
  3. Add milk and mix 30 seconds, speed 5

Enjoy ! Saisha signing off 🙂

IMG_6956

Advertisements

Banana Bread

I bought some bananas last week that I didn’t get around to eating, and so decided to keep them till they were really ripe (ie black) and make banana bread.

I’ve made banana breads before using various recipes and the last one I made had so much butter in it that when I toasted a slice, to my horror, you could hear it sizzling. Needless to say that loaf went into the bin, and so this time I went in search of a healthier version that was still moist without so much butter, and also tasty.  I found one on joy of baking and it uses oil instead of butter and yoghurt to keep the bread moist.  I also cut down the sugar because the super ripe bananas give added natural sweetness.

You can add walnuts for added good fats as well as a nice nutty flavour that works well with bananas, and a slice with a cup of tea would be a great healthy way to start the day.

Ingredients:

  1. 1 cup mashed ripe bananas (about 2 large bananas – the blacker the better)
  2. 1 tsp baking soda
  3. 1/2 cup low fat yoghurt
  4. 1/4 olive oil
  5. 1/2 cup light brown sugar
  6. 1 large egg
  7. 1 tsp vanilla extract
  8. 1 1/2 cups all purpose flour (you can substitute 1/2 cup wholemeal flour or add wheat germ for added fibre and nutrients)
  9. 1/2 tsp ground cinnamon
  10. 1 tsp baking powder
  11. pinch salt

Method:

  1. Preheat oven to 180C
  2. Line a 20cm x 10cm loaf pan with baking paper
  3. In a large bowl, mix the mashed bananas with the baking soda and yoghurt.  Allow to sit while you prepare the rest of the batter
  4. In a separate bowl, whisk together the oil, sugar, egg and vanilla
  5. In another large bowl, sift the flours, baking powder, ground cinnamon and salt
  6. Combine the banana mixture with the oil mixture and then add to the flour mixture.
  7. Stir until all ingredients are just combined.  This is important so you don’t release the gluten in the flour which will make your bread heavy.  You want to keep it light so that it will rise.
  8. Pour into the prepared pan and bake for 45-50 mins until the top is golden brown and a toothpick (or uncooked spaghetti stick) comes out clean.
  9. Remove from oven and place on wire rack to cool.