Sugar et al

Because Life is a blend of flavours...

Banana and Peanut Butter Loaf with Raspberries

16|05|2023

Banana and peanut butter are a classic flavor combination that just works. Whether it’s in a smoothie, on toast, or in a sandwich, the two ingredients complement each other perfectly. But have you ever tried them in a loaf of bread? If not, then you’re in for a treat!

Banana and Peanut Butter Loaf

The peanut butter adds a rich, nutty flavor that complements the sweetness of the bananas. The banana and peanut butter loaf or bread is moist and tender, with a slightly dense texture that is perfect for toasting and slathering with butter, if you wanted to skip the frosting. The juicy raspberries add a lovely contrast that is a delight to eat.

The frosting is rich and smells so good because it’s mostly peanut butter.

Banana and Peanut Butter Loaf

The banana and peanut butter loaf is a must-try for anyone who loves this classic flavor combination. It’s easy to make, satisfying, and downright delicious. So next time you have some ripe bananas on hand, give this recipe a try and enjoy the sweet, nutty goodness of home made banana bread.

Banana and Peanut Butter Loaf

If you love loaf recipes, don’t forget to checkout this Orange Loaf with fresh cream and pineapple curd.

Banana and Peanut Butter Loaf with Raspberries
Makes an 8 by 4 inch loaf

1/2 cup (114) g unsalted butter, softened
1/2 cup peanut butter (I used smooth)
3/4 cup (150 g) granulated/caster sugar
2 eggs
4 medium over-ripe bananas  mashed
1 tsp vanilla extract
1/2 (120 ml) cup milk
2 cups (250 g) self-raising flour
1/2 cup (62 g) raspberries (fresh or frozen)
1/2 cup (62 g) fresh raspberries, to decorate

Peanut butter frosting

1/4 cup (57 g) unsalted butter
1/2 cup (120 g) smooth peanut butter
1 cup (200 g) powdered/icing sugar
1 tbsp (15 ml) milk (more if required)

Method : Preheat the oven to 350°F (177°C). Grease the base and sides of an 8 x 4 inch rectangluar loaf pan that is 3 inch deep and line the base with baking paper.

In a large bowl, beat together the unsalted butter, peanut butter and granulated sugar until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the mashed banana and vanilla extract. lemon zest and passion fruit puree. Alternately fold in the flour and the milk, and stir until just combined. Fold in the raspberries.

Transfer the mixture to the prepared pan. Bake for 65 to 75 minutes, or until a skewer inserted into the middle of the loaf comes out clean.

Remove the loaf from the oven. Set it aside for 5 minutes, then carefully turn it out onto a wire rack to cool completely.

Make the peanut butter frosting : In a medium-sized bowl, beat together the butterand peanut butter until smooth, about 2 minutes. Using a rubber spatula, scrape down the sides of the bowl to ensure that the mixture is evenly mixed. Beat in the powdered sugar, a little at a time, until well incorporated. Add the milk and beat until you have a smooth frosting.

Assemble : Once the loaf has cooled down to room temperature, pipe or spread peanut butter frosting over the top. Decorate with fresh raspberries.

Banana Raspberry Bread

10|12|2018

One can never have too many banana bread recipes especially because it is so easy to make them your own. A few delicious ingredients and in my case, I always love a good drizzle or a complementing glaze. Who said banana bread has to be boring!

Since spices seem to be making it’s way into everything I’m baking at the moment, my banana bread couldn’t go without it either. A cinnamon spiked cake smells so Christmassy in the oven.  I recently tried my hand at making peanut butter at home and that I thought would make a lovely icing. My peanut butter was crunchy so the resulting glaze was also nutty and just terrific with the banana bread. You could go with whatever you have at hand.

Banana Raspberry Bread
Serves 6-8

2 and 1/4 cup self raising flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon
2/3 cup castor sugar
3/4 cup milk
1/2 cup vegetable oil
2 eggs, lightly whisked
2 ripe bananas, mashed
1/2 cup raspberries + extra for topping

Peanut Butter Icing
1/2 cup peanut butter
1 and 1/4 cup icing sugar
1/2 tsp vanilla extract
2-3 tbsp milk

Preheat oven to 180 degrees C.  Grease the base and sides of a loaf pan and line the base with baking paper.
Combine dry ingredients (flour, bicarbonate soda, cinnamon and sugar in a large bowl. In a separate bowl, whisk the milk, oil, eggs, bananas and vanilla together. Add the wet ingredients to the dry ingredients and mix together till smooth. Fold in raspberries. 
Pour the batter into the prepared pan and bake in the oven for an hour or until cooked through (a skewer inserted in the middle comes out clean).
Remove from oven, leave aside for 5 minutes. Turn onto a wire rack to cool completely. When cooled to room temperature, drizzle with peanut butter icing.
To make the peanut butter icing, beat peanut butter until light and fluffy. add the sugar little at a time and continue to beat till incorporated. Add the vanilla and milk and mix till well blended. If icing is too think, thicken it by adding more sugar. 

Sweet Breakfast Flatbread

24|04|2017

If you follow me on Instagram, you might be familiar with my love for colourful, fruity sweet breakfasts by now. Parfaits, bruschettas, flatbreads, crepes, overnight oats and so on. I love food that is unconventional and yet simple to make so I make them often.  Not only are they a great way of eating a variety of fruit but they also don’t make you feel guilty afterwards. Guilt free indulgence as we call it! Though I post these often, I’ve never bothered to put up a recipe because these are mostly made out of a mish mash of things from my refrigerator and I hardly ever measure anything. Now since I find quite a few of my followers asking for these recipes, I’ll post them anyway with approximate amounts. If you get the idea, it’s not that difficult to adjust the portions to your liking. The great thing is that they can double up as a healthy dessert or even a snack.

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I used my pizza dough recipe to make the flatbread. You could use any kind of bread or flatbread. If I’ve made naan for dinner the previous night, I sometimes reserve a portion to top with fruits the next morning. If you want to serve it for a get-together, swap the bread for puff pastry and it’s still delicious. A dairy product (example yogurt, ricotta cheese, cream cheese)or a non dairy substitute (like coconut cream, nut butters etc) form the base/filling for my fruits. Then I balance the flavours by creating a sweet salty combination by either using spices and a pinch of salt, or broiling the fruit with a touch of balsamic vinegar or poaching the fruit in a flavourful infusion, either citrus juices or spicy concoctions. Then add some fresh green herbs like basil, mint, rosemary, thyme or oregano. Basically, make it your own.

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I’m also taking this opportunity to apologise for the delay in putting up the Q & A Part 2 as promised. I’ve had too many outdoor assignments lately and it totally wears me out. On top of that school holidays can make life challenging enough. I’ll post it as soon as I can.

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Sweet Breakfast Flatbreads
Serves 4

Flatbread (you can use this recipe) or your own pizza dough recipe or store bought flatbreads
3/4 cup Ricotta Cheese
Balsamic Figs (figs, quartered and broiled in a 200 degree C oven with a dash of balsamic vinegar for 10 minutes)
Strawberries, grapes, to serve
Fresh basil, to serve
Edible flowers (optional)
1 tsp Dukkah spices (home made or store bought) (Dukkah is an Egyptian condiment made of nuts, spices and herbs)

Trim the sides of the flat bread so you have a neat rectangle to work with. Spread ricotta cheese. Top with balsamic figs, strawberries grapes, basil and edible flowers.

Sprinkle with Dukkah spices. Enjoy!

 

Braided Pesto Bread (Edible Wreath)

6|12|2016

A very short post today! And it’s not sweet but nevertheless it’s an amazing baked recipe that would look wonderful sitting at your Christmas table. I was creating content for a favourite brand of Pesto (Barilla) and wanted to showcase the pesto in the best way possible. So I used my pizza dough recipe and turned it into a wreath. It was quite simple to create. Don’t go by the way it looks…it looks far more fancy and complex than it actually is. This was my first attempt at making a braided bread and I was quite impressed at the results. You could try the bread with a host of other fillings but the green effect of pesto quite stood out for me.

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Now I really wish I could show you a video for the technique but I am still struggling  with time to practice taking videos of my recipes. New year goals for me! But just so you could get an idea check out this video. This is exactly how I braided mine.

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Braided Pesto Bread (Edible wreath)
Serves 3-4

Brush a bowl lightly with oil. Turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place in the prepared bowl and turn to coat in oil. Cover with plastic wrap and set aside in a warm, draught-free place to rise for 30 minutes or until dough doubles in size.

Dust work surface with flour. Roll out the dough into a long rectangle. Spoon pesto over top, spreading evenly, leaving a clean 1/2-inch border around the edges.

Roll the long side of the dough towards you and pinch the seam closed. Transfer to a baking sheet that has been lined with baking paper.  Cut the dough in half down the length of the dough and pinch the top ends together.
Working quickly, braid the two pieces, trying to keep the pieces twisted so the cut ends remain on top (this is what makes the bread pretty). When you get to the bottom, pinch the ends together and wrap into a wreath.Transfer to your baking sheet and let rest for 30 minutes. Sprinkle with parmesan cheese and bake for 20-25 minutes, until golden brown.
Let cool slightly and slice to serve.