Grilled Banana Bread
I made Grilled Banana Bread Sandwiches as finger food for my cupcake party. I really enjoyed this. The maple cream cheese spread is fantastic. I made a big batch and used the leftovers on bagels in the morning.
They tasted great warm right off the pan with some cold cream cheese slathered on. Make sure the bread is firm otherwise it will fall apart when it heats up in the pan.
The idea is from the newly released The Encyclopedia of Sandwiches sent to me by Quirk I love the idea of a dessert sandwich! I really enjoyed this book. It makes the boring sandwich fun again!
In England sandwiches get a bad rep because they tend to be quite boring and mainstream like Pret. I’ve already made the famous Pittsburgh sandwich The Primanti.
There are plenty of other dessert sandwiches and the other ideas range from a simple PB&J to the funny Spaghetti Sandwich and to more worldly sandwiches like a Vietnamese Banh Mi. I am absolutely making one of the breakfast sandwiches from this book next!
Banana Bread Sandwiches
one loaf of banana bread makes enough to serve a party
adapted from Hummingbird Bakery Cookbook
270g light brown sugar
200g mashed banana
280g plain flour
1tsp baking powder
1tsp baking soda
1tsp ground ginger
140g unsalted butter, melted
1/2 cup chocolate chips or nuts (optional)
Vanilla Maple Cream Cheese spread
adapted from Encyclopedia of Sandwiches
200g full fat cream cheese
1 tsp vanilla
2 tbs maple syrup
1/2 tsp cinnamon
2-3 bananas sliced
1. Preheat the oven to 170 C and grease a loaf pan (or line with parchment paper). In a large bowl beat together the sugar and eggs until combined. Add in the mashed bananas.
2. Add the flour, baking powder, baking soda, cinnamon and ginger to the sugar mixture. When all combined pour in the melted butter and beat until mixed. Stir in the chocolate chips or nuts if desired.
3. Transfer batter to the loaf tin and bake for 1 hour until skew inserted in middle comes out clean.Once cooled cut into slices.
4. Make the cream cheese spread by stirring together the cream cheese, cinnamon, vanilla and maple syrup until combined.
5. When ready to serve butter both sides of the bread and place in a hot pan for 1-2 minutes on each side. Remove and spread cream cheese on one side and top with a few banana slices.
6. Store any leftover cream cheese in a sealed container.
It might be useful to make the banana bread the night before planning to serve so it has time to cool down before slicing.
Banana Bread Donuts
Move over Royal Wedding desserts here come the donuts! I have some exciting donut fun coming up next week (stay tuned for that) but in the meantime I decided to make some! The last donuts I made were Pumpkin Cake Donuts for Thanksgiving.
These are the best donuts I have ever made! The recipe only made about 6 donuts so I took the photos really quickly so I could eat them!
It’s a basic cake donut with mushed banana, pecans and cardamom added to the batter.
*This recipe uses very hot oil. Make sure you have the proper equipment*
Banana Bread Donuts
adapted from Doughnuts: Simple and Delicious Recipes to Make at Home (makes 6-12 donuts)
1 3/4 cups plain flour, sifted
2 tsp baking powder
1/3 cup caster/superfine sugar
1 tsp nutmeg
2 tbs unsalted butter
1/3 cup scalded milk (I used soy)
2 tbs plain yogurt (I used soy)
1 tsp vanilla
1-2 mashed bananas
1/4 cup chopped pecans
pinch of cardamom
Rapeseed oil for frying
1 1/2 cups (150g) icing sugar, sifted
2 tbs maple syrup
2 tbs milk
1. Scald the milk by bringing it to a near boil in a heavy bottomed saucepan. Set it aside to cool down. Scalding the milk keeps the donuts fluffy.
2. In a small bowl mash the bananas. Mix in the chopped pecans and cardamom. Set aside for later.
3. In a large bowl combine the flour, baking powder, salt, nutmeg and sugar. Add the butter and blend together with a hand pastry blender. The mixture will be like crumbs.
4. In the cooled saucepan with the scalded milk mix in the yogurt, egg and vanilla. Slowly pour the wet ingredients into the flour mixture and mix with a wooden spoon. Add in the banana mixture and fold until the batter is thick, similar to cookie dough. Don’t over mix or the donuts will be like rubber.
5. Cover the mixture with cling film and set aside for 20 minutes. While that sits get your frying station and glaze ready.
6. Make the glaze by whisking together the icing sugar, maple syrup and milk. Pour 2 inches of oil into a big pan and clip a candy thermometer on.
7. Heat the oil to 360 F. Cut out squares of parchment and grease them lightly. Fill a piping bag with a round tip (big enough to allow the pecans through) with the batter. Pipe rounds on each square.
8. When the oil reaches 360 F put 2 donuts parchment side up in the oil. Using a pair of tongs lift the parchment paper off. Fry on each side for 1-2 minutes (do a test donut first).
9. When done lift the donuts out and place on a paper towel lined plate. Once slightly cooled glaze (I did 2 coats).
These are best enjoyed on the same day they are made (they will go soggy quickly)!
I made these Sundae Cupcakes for Cupcake Camp London 2010. They were my biggest seller of the day and were gone in an hour! They’re just so darn cute!