Saturday, September 4, 2010

Banana Bread

Real simple Banana Bread

What do you do with over ripe bananas? Mash them and turn them into a tasty banana bread. I have  three versions. Simple Banana Bread, Banana bread with walnuts, and Banana bread with coconut.


Plain Flour              250g (sifted)
Cocoa Powder        20g
Baking Powder       2 Teaspoons
Softened Butter       120g
Brown Sugar           130g
Eggs (large)             2
Bananas                   2 or 50g mashed
Chopped Walnuts    60g


Preheat oven 170 deg C
Prepare a bread tin (oil all sides and the bottom of the tin with butter or line with baking paper)

In a separate bowl
  • Sift flour, cocoa and baking powder
Using the mix master (with the beating paddle).
  • Beat Butter and sugar until light and fluffy (Med speed). 
Then on low speed adding the following Batter mix:
  • Add eggs (one at a time)
  • Add bananas into mix
  • Add Walnuts
  • Add Vanilla extract
  • Add in flour mix (a third at a time)

Pour into tin with rubber spatula
Bake for 45 to 60 minutes

Add Dark choc chips to the batter mix    80g
Add shredded coconut  to the batter mix 60g

I sometimes sprinkler shredded coconut to the top of the mix before I insert into the over. This will brown when the cake rises. It's a way for me to remember that I have coconut in the cake. You can do the same with walnuts sprinkled on the top to identify the cake has walnuts in it. Or you can sprinkler dried banana slices.

mmm thankyouthankyouverymuch.....

Vanilla Butter Cream Frosting

The trick here is to add the ingredients slowly. Follow my steps. 


  • 80g unsalted butter, softened
  • 250g cups icing sugar sifted
  • 25ml cup milk
  • 2 teaspoons vanilla extract

Using your mix master again with the paddle attachment (beater), 

  • Place the butter in the mixing bowl and add in only half the icing sugar sugar - mix on low speed and slowly.

In seperate measuring cup

  • combine the milk and vanilla together then add to the mix master slowly. 

On medium speed of an electric mixer, beat about 3-5 minutes or until smooth and creamy.

Gradually add the remaining sugar, beating well (about 2 minutes) after each addition, until the icing is thick enough for good spreading consistency (you may not need all of the sugar).

The longer you mix the more fluffy it gets (but it will be softer). I prefer a inbetween texture. 

Now I use my piping bag (really easy). Or use a rubber spatular to spread.

You can slice the top of your cupcakes prior to adding the frosting. with a brush, lightly brish the cut cupcake with milk (this will soften the cupcake and get rid of any crumbs), then add the frosting. 

add a teaspoon or so of lemon rind to ease the sweatness. 


Red Velvet Cupcakes

Yes I had to start my blog with a New York Magnolia cup cake. I love my Magnolia Bakery cook book, and my Hummingbird cookbook, both of which have the famous Red Velvet cupcake. No I havent made any variation to the recipe, but I prefer to follow the Humming bird method, with a creamy vanilla Frosting.  After my 2nd attempt, these cupcakes are the best ever, (Confirmed by all those that endulged in my one of many batches made.


Unsalted Butter             60 g     at room temperature (softened)
Castor Sugar               150 g

Egg                               1 of    at room temp

Cocoa Powder               10 g 
Red food Colouring        20 ml   (Queens, available from coles or any local grocery store) 
Vanilla Extract               1/2 Teaspoon

Buttermilk                  120 ml  (or use Full cream milk)
Plain Flour                 150g

Salt                               1/2 Teaspoon
Bicarb Soda                  1/2 Teaspoon
Apple Cider Vinegar      1 1/2 Teaspoon (also available at Coles)

This will make you 10 large cupcakes or 12 not so large.
There are many types of cupcake cases available in Australia, so you need to trial and error. The above quantities will make you 12 or 10 large cupcakes. Once again you need to trial and error. The UK cupcake cases are smaller than the American cases. 

Baking in an AGA
Preheat oven at 170 deg C
Then drop to 150 deg C when inserting to bake. 

In a normal oven preheat at 150 deg C.

Using an Electric Mixer with the beater attachement (that looks like a paddle)
  • Mix the butter and the sugar and beat on Medium until light and fluffy. (Be patient, should take 3 minutes)
  • Add the egg then turn up the speed to high until the mixture is well mixed

In a seperate Bowl (breakfast cereal bowl type)
  • Mix the Cocoa powder, red food colouring and vanilla extract until thick and paste like.
  • Add it to the butter mixture and mix thoroughly until well combined. Stop the mixer and scrape the sides with a rubber spatula.

Turn the Mixer down to slow and mix the following until well mixed
  • then add half the Buttermilk.
  • slowly add half the flour
  • Repeat the process and add the balance of the buttermilk and flour and mix well. 
Stop the mixer and scrape the sides again then turn the mixer to high until  you get a smooth even texture.

In a seperate bowl or glass measuring cup (Soda Mix)
  • mix the salt, bicarb soda and Vinegar (Caution, this will fizz a little)

Turn the mixer to Low
  • Add the soda mix into the mixture. 
  • Beat slow till well mixed then turn up the speed for 2 minutes.

Final Mixture (yes red)
Spoon the mixture (i use a icecrean scoop full) into the paper cases.
Bake for 20-25 minutes.
It should feel spongy when tested.

Leave the cupcakes to cool in the tray then lay onto a cooling rack to cool completely.
Add topping when cupcakes are cold.  (I suggest Vanilla Butter Cream, which I'll post later).

Red  out of the oven

Red Velvet From "Crumbs" bakery in New York City. Yum Factor 5 out of 5,