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.


















Ingredients

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




Method


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

OPTIONS
Add Dark choc chips to the batter mix    80g
or
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. 

Recipe

• 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. 


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


Enjoy