Ladies and Gentlemen…. This is my very own made up recipe all on my own for the first time ever!!!! 😀 I was quite scared… I tried to make up a berry and banana loaf once and failed miserably…….BUT! We have success!! It’s kinda healthy too, using wholemeal flour, extra banana and maple syrup to slightly sweeten! So it’s yummy and kind of good for you? That’s what I like to see!! I kind of experimented with an excess of frozen black bananas (the best kind, so overripe and full of flavour) and not so many eggs left, hence the yoghurt in this recipe (if you can’t have yoghurt, you could probably just replace it with another egg or 2). Yoghurt gives it a lovely moist characteristic, and by adding bicarb and baking powder to this, the batter becomes so airy and fluffy- something I can’t describe completely, you’ll have to see for yourself when you try it! Maple syrup has that lovely warm flavour which is why I chose to add it into my version of banana bread. It complements the idea of it I think, warm and toasty sweet banana bread! Adding some cinnamon, crunchy toasty walnuts (a great pairing with banana of course!) and butter to serve- the flavour is absolutely heavenly- especially when you toast the bread! You will need to have a stash of black overripe bananas, don’t go skimping on them now, the ratio is just right! Ahh, I’m so proud! A happy moment for an aspiring self-proclaimed foodie! Eeek! Enjoy it people! Best served with a coffee and breakfast i’d say! 🙂
Kirra’s Banana Walnut Bread
Proud to call this one my own 🙂
Makes 1 loaf Preheat oven to 180C
4 black, overripe bananas
1 cup greek yoghurt
1/4 cup maple syrup
1 tsp baking powder
1 tsp bicarb soda
1 cup wholemeal plain flour
3/4 cup wholemeal self-raising flour
Approximately 1 cup of chopped walnuts, leaving some out to sprinkle on top!!
Cinnamon, add as much as you desire!
Mix together bananas, yoghurt, maple syrup and egg with a whisk until combined.
Stir in bicarb soda and baking powder (that’s where the magic happens- so fluffy!!)
Add in chopped walnuts and cinnamon. Bake for about 45 mins or until cooked through and golden.
Serve warm with butter, or toasted/reheated once cool. Can be stored in the freezer if it lasts that long (hehe)
Eat, share and enjoy,
tea and cake
ready to be eaten
I decided I would make a cake today. I came home from a lovely time away for the night with friends and I was in a good mood. Some of our bananas were brown and ripe, perfect for banana cake, and we also had leftover cream cheese that needed using, so voila! lemon icing it was! Haven’t done cream cheese icing for so long, so it was a nice change from the usual chocolate (which is also delicious!). Plus I had new muffin cases I had in the pantry, waiting to be used (yay!!) 🙂
Here’s how to make them…
BANANA CAKE MIX (a homemade recipe)
2 cups self-raising flour
3/4 cup butter
3/4 dark brown sugar
1/4 cup milk
1 tsp vanilla (I used paste, mmmm)
2 large bananas (or 3 small)
1 teaspoon of bicarbonate of soda
Preheat oven to 180C (not on fan bake if you can, they may rise lop-sided)
Cream the butter and sugar in a mixer on high speed until pale. Mash bananas in a small bowl, then add to butter mixture, along with eggs, beat until a combined (may look separated this is okay!)
Sift flour and baking soda together and add to the batter mixture, mixing with beaters until well combined and a smooth batter forms.
Fill cupcake cases approx. two-thirds full with batter, and bake for about 20-25 mins or until golden and springy to the touch.
Allow to cool and ice with chocolate or cream cheese icing.
Makes approx 20 cupcakes.
1 pkt cream cheese, slightly soft
50g butter, slightly soft
1 1/2 cups icing sugar
Lemon juice and zest, to taste (only need 1 lemon really for this, just for flavour)
In an electric mixer, beat butter and cream cheese until well combined. Add in lemon juice and icing sugar, grate the lemon zest using a plane or fine grate on your cheese grater.
Beat again until nice and thick and easy to spread.
You may want/need to add extra icing sugar/lemon to get it to your liking, but pretty simple really.
I used a piping bag to pipe my icing on, or you could easily spread it on with a knife. Extra zest on top would also look pretty.. I forgot haha, 🙂
Eat, share and enjoy,