Easy mini-banana loaves with banana ice cream

10 servings Prep: 15 mins

By Food24 May 17 2020
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (12)

1 Box Vanilla Cake Mix
3 bananas — overripe, mashed
5 ml ground cinnamon
160 ml sugar
3 eggs — large
10 ml cornflour
250 ml milk
salt — just a pinch
4 bananas — diced
5 ml Robertson's vanilla essence
50 g walnuts — toasted and chopped
375 ml cream
Tap for ingredients
Tap for ingredients


Preheat the oven to 180°C and grease and line 10 mini loaf tins.


1. Mix the cake according to the package instructions. Add the bananas and cinnamon and mix. Spoon the batter into the prepared loaf tins and bake for 25-28 minutes or until a skewer  inserted in the middle comes out clean. Leave to cool in the pan for 10 minutes, then remove and leave to cool completely on a wire rack.

Ice cream

2. In a mixing bowl, whisk the sugar and eggs until light and fluffy. Sift the maizena into the mixture and whisk until well incorporated. Set aside.

3. Simmer the milk over medium heat and whisk into the egg mixture. Pour the mixture back into the saucepan, add the salt and cook over low heat until the custard thickens, stirring continuously.

4. Cool the mixture then add the bananas, vanilla essence and nuts. Whisk the cream until stiff peaks form and fold into the custard. Spoon into a plastic container, cover with a lid and freeze for about 6 hours. Remove the ice cream from the freezer 15 minutes before serving. Serve with the banana loaves.

Related Recipes

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.