Banana loaf with citrus cream

Recipe from: 12 April 2013
banana bread

Ingredients 16
Servings 12
Time 00:20

Ingredients

  • 3
    extra large eggs
  • 60
    ml
    canola oil
  • 125
    ml
    melted butter
  • 1
    cup
    buttermilk, or plain yoghurt
  • 1
    packet vanilla cake mix
  • 3
    bananas, very ripe
  • 100
    g
    pecan nuts - roughly chopped
  • For the citrus cream:
  • 1
    cup
    cream
  • 1
    pinch
    salt
  • 1
    ml
    ground cinnamon or mixed spice ground ginger
  • 1
    ml
    ground ginger
  • 2
    Tbs
    sugar
  • 2
    Tbs
    orange liqueur, or orange juice
  • 2
    tsp
    grated orange rind
  • 125
    ml
    plain yoghurt
 

Method

01:15
 
 Adjust oven rack to one shelf below the middle position and Preheat oven to 180ºC.

Butter loaf pan/s and line base/s with baking paper.

Beat eggs, oil and melted butter on high speed until well blended. Add buttermilk and beat well.

Add vanilla cake mix and use a spatula to fold in by hand until half blended.

Roughly mash bananas with a fork. Use very ripe bananas for maximum flavour.

Fold bananas and nuts through mixture until evenly combined, but don’t over-mix.

Pour mixture into loaf pan/s. Bake until nicely browned (see baking times below).

Turn out and remove baking paper from bottom of pan/s.

Allow to cool completely before storing in an airtight container. The banana flavour develops on standing.

Serve either sliced and buttered or topped with citrus cream.

Citrus cream: Lightly whip cream with salt and spices. Add sugar and whip until firm. Fold through liqueur, orange rind and yoghurt. Cover and chill.


Baking tins and times
1 large 27cm x 11cm x 10cm tin:Bake for 1 hour and 15 minutes.
2 medium 16cm x 10cm x7cm tins: Bake for 1 hour.
6 small 11.5cm x 6.5cm x 4cmtins: Bake for 35-40 minutes.

Baking & Cooking is all taken care of this week with Pick n Pay, have a look at this week's specials.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.

 

Read more on: recipe  |  cakes  |  eggs  |  baking
 

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