WATCH: Banana loaf with citrus cream
|3||eggs — extra-large|
|60 ml||canola oil|
|125 ml||butter — melted|
|1 cup||buttermilk — or natural yoghurt|
|3||bananas — very ripe|
|100 g||pecan nuts — chopped|
|1 ml||cinnamon — ground|
|1 ml||ginger — ground|
|2 tsp||orange — zest only|
|125 ml||yoghurt — plain|
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.
WATCH how to make it!
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.
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This recipe is reprinted with permission of Fresh Living magazine.