Here it is… the most delicious Banana loaf recipe ever dreamt-up courtesy of Dish mag’s Food Editor, Claire Aldous.
We recommend scoffing this down warm from the oven…
maybe with some ice-cream or yoghurt if that tickles your fancy.
- 150 grams butter, soft but not melted
- 1 1/4 cups Fairtrade sugar
- 3 free-range eggs, lightly beaten
- 1/2 cup sour cream or yoghurt
- 1 cup mashed, very ripe, All Good Fairtrade bananas
- 2 cups self-raising flour
- 3/4 teaspoon baking soda, sifted
- pinch of salt
- 1/2 teaspoon ground allspice
- 70 grams hazelnuts, roasted and finely ground
- 150 grams Fairtrade dark chocolate, roughly chopped
Grease an 8 cup capacity loaf or cake tin and fully line with baking paper.
Preheat the oven to 180°C. Beat the butter and sugar until light and creamy.
Whisk the eggs and sour cream in a jug and gradually beat into the butter mixture then beat in the bananas.
Combine all the remaining ingredients and using a large metal spoon, gently but thoroughly fold into the batter. Make sure there are no pockets of flour in the batter.
Spoon into the tin and smooth the top.
Bake for 45-50 minutes until the cake is firm and a skewer inserted comes out clean.
Cover the top loosely with aluminium foil if it starts to get too brown.
Leave to cool in the tin then dust with icing sugar before serving.
After the success of the banana cocktails at the Good Mag event last night and a few of your requests, we thought we’d share the recipe here with you; our closest friends (you lucky little b’stards). So to make your own ‘El Bananero’ aperitif you will need:
- One and a half All Good Fairtrade bananas
- 2oz Kahlua
- 30z Vodka
- 4 x glasses
- Hat (optional)
- Some friends to share them with
Add ice, banana, Kahlua, Vodka to blender (you might want to add a shot of Kokako Fairtrade espresso coffee for extra pep). Blend for a couple of mins and serve in a glass garnished with a slice of banana.
Tis really that simple.
The trolley is looking fast on its way to completion, though let’s hope the brakes are sorted in time for the test run this week. We certainly don’t want a banana split before the race (Ay! Ay! Did you see what we did there?? Sorry, we’ve got a bit of cabin fever from all the rain today).
Anyway, with the car on its way to getting sorted we’ve got to get the dietary preparation and training going. Any extra weight has got to be a good thing right? We think the Ripe Roast Banana cheesecake might just be the ticket.
Meanwhile, we’re off to get baking.
Simon’s mum made the most delicious Roast Banana Cheesecake last week. It was to die for!
The recipe comes from the wonderful people at Ripe Deli on Richmond Road who have just launched a recipe book of all their favourites, Ripe Recipes. This particular cake is a favourite of Kiwi actor George Henare, so much so, that it’s been dubbed by the Ripe team as George’s Roast Banana Cheesecake.
The lovely Ange Redfern at Ripe has kindly let us publish the recipe on our blog (after we had hundreds of requests from twitter fans who wanted to make it). We highly recommend using Fairtrade bananas, of course, because they leave a much better taste in your mouth!
GEORGE’S ROAST BANANA CHEESECAKE from Ripe Recipes
Former head chef Louise Kelleher introduced this cheesecake to Ripe, which is now officially named after its biggest fan, George Henare. Louise’s caring and infectious personality is missed at Ripe (not to mention her piping bag skills!).
250g Malt, Gingernut or Digestive biscuits
100g butter, melted
roast banana FILLING
1kg cream cheese
1 cup (220g) caster sugar
½ cup (175g) maple syrup to glaze
1 tbsp Butter
1 tbsp white sugar
Preheat oven to 170°C.
Grease and line a 26cm spring form tin with baking paper.
To prepare the base: place the biscuits and butter into a food processor and blend until they form a wet sandy consistency. Transfer mixture into the lined tin and press down with the back of a spoon. Cover and chill in the fridge.
To prepare the filling: put the unpeeled bananas on a lined baking tray and bake until black and soft, approximately 15 minutes. Set aside to cool.
In the cleaned food processor bowl place the cream cheese, sugar and eggs and process until smooth and well combined.
Split and peel the cooled bananas and add to cream cheese mixture. Process until well combined.
Pour onto the chilled biscuit base and bake for 45 minutes. At this point give the tin a gentle jiggle – if the surface stays set together on top it’s ready to remove from the oven.
For best results chill in the fridge overnight.
To prepare the topping: peel and slice the banana in half lengthways. Melt the butter and sugar in a small frying pan. Add the banana and cook over a medium to high heat until slightly caramalised. Allow to cool.
Before releasing from the tin, pour over the maple syrup as a glaze and pile the banana on top.
Most cool cafes will have Fairtrade coffee but some really cool ones are switching to Fairtrade bananas too!
The Good Life’s Fairtrade Banana & Green Ginger Muffins
1/4 cup sugar
4 bananas mashed (All Good Bananas of course!)
1/4 cup diced crushed fresh ginger (organic if poss)
2 cups self raising flour
Preheat your oven and grease your muffin tin.
(Bake at 180 for 20 – 25 mins)
Blend the softened butter with the sugar and then add the eggs.
Stir in the remaining wet ingredients.
Fold the flour into the mixture.
Spoon into muffin tin.
Sprinkle equal parts of Garam Masala and Sugar over the top of the muffins and bake.
These are our best selling muffins made even more delicious now with our All good Bananas!
Best ever Good Life Fairtrade bananas smoothies
Lettie says, “our Banana Smoothies made to mums recipe are flying out the door now that the weather is getting better….”
1 cup milk
2 scoops ice cream
1 tsp honey
2 ice cubes
1 All Good Banana
Blend well and serve….
Thanks to James & Lettie from the Good Life Cafe for sharing!