HOMEMADE BANANA BREAD


HOMEMADE BANANA BREAD

SERVES: 15

DIFFICULTY


INGREDIENTS

Banana Bread:

125g butter, melted

1 cup (220g) white sugar

2 eggs

1 teaspoon vanilla essence

1 1/2 cups (185g) plain flour

1 teaspoon bicarb soda

1/2 teaspoon salt

1/2 cup (125ml) Procal Sour Cream

1/2 cup (60g) diced walnuts

2 medium bananas, sliced

Espresso Mascarpone Cream:

1⁄2cup Procal Thickened Cream

2 tablespoons espresso powder

6 tablespoons  sugar

2 cups mascarpone cheese

To Serve:

Seasonal Fruit

Maple Syrup

METHOD

  1. Preheat oven to 180°C. Grease a 24 x 12cm bread tin.
  2. In a large bowl stir together the melted butter and sugar. Add the eggs and vanilla; mix well. Combine the flour, bicarb soda and salt. Stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared tin.
  3. Bake at 180 degrees C for 60 minutes or until a toothpick inserted into the centre of the bread comes out clean. Cool bread in the tin for 10 minutes before removing to a wire rack to cool completely.

Espresso Mascarpone

  1. Bring cream to a simmer.
  2. Remove from heat, stir in espresso powder and sugar.
  3. Transfer to bowl and cool slightly.
  4. Whisk in mascarpone.
  5. Refrigerate until ready to use.

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