Traditional banana bread has been given a new lease on life with this crunchy, spiced topping.

Banana bread with spiced streusel

Makes 1 X 22cm loaf

Ingredients

½ cup (125ml) butter, softened cup (160ml) dark brown sugar
3 large eggs
4 overripe bananas, mashed
2 tsp (10ml) vanilla extract cup (160ml) sour cream
2 cups (500ml) flour
Pinch of salt
1 tsp (5ml) baking powder
½ tsp (2.5ml) bicarbonate of soda
¼ cup (60g) butter, softened
5 Tbsp (75ml) flour 
⅓ cup (80ml) brown sugar
1 tsp (5ml) cinnamon
Pinch of nutmeg
1 banana + 1 extra for topping
Honey, to serve 

Method

1. Preheat the oven to 160°C. Line a 22x15cm loaf tin with baking paper and spray with nonstick spray.
2. Cream the butter and sugar until light and fluffy.
3. Add the eggs one by one and whisk on a high speed for 3-4 minutes.
4. Add the banana, vanilla and sour cream. Mix well.
5. In a different bowl, combine flour, salt, baking powder and bicarbonate of soda.
6. Combine the dry ingredients with the banana mixture and mix well.
7. Transfer the mixture to the prepared tin.
8. To make the streusel topping, rub together the remaining butter, flour, sugar and spices.
9. Halve banana lengthwise and place on the batter, pressing down lightly.
10. Sprinkle over the streusel mixture and bake for about 1 hour or until a skewer comes out clean.
11. Drizzle with honey and serve sliced.

By: Lichelle May
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine

Also read: Peanut porridge with brûléed banana  

The post Banana bread with spiced streusel  appeared first on MyKitchen.

These mini banana, berry and lemon-curd pavlovas are absolutely scrumptious, and a definite crowd-pleaser! You must try it this weekend!

SERVES 6 // COOK TIME 2 hours 40 min

INGREDIENTS
For the pavlovas
4 eggs (4 whites, 2 yolks reserved)
250g caster sugar
1 tsp cornflour
For the lemon curd
2 eggs (plus 2 reserved yolks)
165g caster sugar
Zest and juice of 2 lemons
80g unsalted butter, chilled
3 tbsp double-thick cream
To assemble
100g raspberries
100g strawberries, sliced
2 bananas, sliced
Mint, to garnish

METHOD
For the pavlovas
1. Preheat oven to 140°C. Grease a piece of baking paper and place it on a baking tray.
2. Whisk the egg whites until stiff peaks form.
3. Start adding the sugar, 1 tbsp at a time and beating after each addition, until the meringue is glossy and the sugar dissolved.
4. Add the cornflour and whisk until incorporated.
5. Make 6 nests with the meringue on the baking paper, ensuring there is enough space between them so that they won’t spread into each other.
6. Bake for 1½ hours, or until the meringues are completely dried out.
7. Remove from the oven and allow to cool.
For the lemon curd
1. Place the 2 whole eggs, 2 yolks and sugar in a double boiler over medium heat.
2. Whisk continuously until the mixture is thick and fluffy. (This might take a while.) When it reaches this stage, add lemon zest and juice, and remove from the heat.
3. Add the butter slowly, whisking continuously. Place the mixture in the fridge to cool down.

This delectable lemon meringue flan is an ode to one of your favorite local desserts! But this one’s probably a bit fancier!

The post Mini banana, berry and lemon-curd pavlovas appeared first on MyKitchen.

If there’s one baked treat that never goes out of style, it’s classic banana bread. And the best part is that it’s one of the easiest things ever to prepare. Here’s how!

SERVES 6-8 / PREP TIME 15 min / COOK TIME 1 hour   

INGREDIENTS
½ cup butter, at room temperature
1¼ cups sugar
3 eggs
2 tbsp yoghurt
1 tsp vanilla essence
6 ripe bananas, mashed
2½ cups flour
½ tsp salt
½ tsp bicarbonate of soda
2 tsp baking powder
⅓ cup chopped pecans

METHOD
1. Preheat oven to 180°C. Lightly grease a 15 × 25 cm loaf tin.
2. Beat the butter and sugar together until light and creamy.
3. In a separate bowl, lightly whisk the eggs, yoghurt, vanilla and banana together.
4. Sift the flour, salt, bicarb and baking powder together.
5. Add the egg mixture, alternating with the dry ingredients, into the butter, until well combined. Stir through the pecans.
6. Pour into the prepared tin and bake for 1 hour, until a skewer comes out clean. Cool completely before removing from the tin.

If you love banana bread, you’ll really love these banana bread waffles!

The post Classic banana bread appeared first on MyKitchen.

Tropical flavours infuse this adult dessert is fit for a king! With ingredients in your home and easily available, you can whip up these fried bananas with rum and coconut cream easily.

SERVES 4 // COOKING TIME 30 min plus overnight

INGREDIENTS
400 ml tin coconut cream
250 ml double-cream yoghurt
1 tsp vanilla essence
100 g butter
2 tbsp honey
Pinch chilli flakes (optional)
4 bananas
2 tbsp rum

METHOD
1. Place the coconut cream in the fridge overnight. The cream will separate from the coconut water, solidify and rise to the top. Spoon out the cream and place in a large bowl, reserving the liquid.
2. Add the yoghurt and vanilla essence to the coconut cream and refrigerate.
3. Melt butter, honey and chilli (if using) in a cast-iron pan over medium heat. Add the bananas and rum, and fry for a minute or so, until soft and beginning to caramelise. Serve with the coconut cream.

Recipe & styling: Brita du Plessis
Photography: Kendall-Leigh Nash // HMimages.co.za

Loving the island flavours? Get snacky with these oven-baked coconut and banana chips.

The post Fried bananas with rum and coconut cream appeared first on MyKitchen.

This banana bread breakfast rawnola has that raw power and is the perfect healthy start to the day. Add some protein powder for an extra pow!

SERVES 6 // COOKING TIME 1 hour 20 min

INGREDIENTS
1 banana
1 tbsp cinnamon
5 tbsp water
¼ tsp salt
4 cups oats
¼ cup pecan nuts, chopped
5 tbsp honey

METHOD
1. Blend the banana, cinnamon, water and salt.
2. Fold the banana mixture through the oats and pecans.
3. Drizzle in the honey and mix until clumps form.
4. Place in the fridge to set for 1 hour.
5. Serve with milk of your choice.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

The post Banana bread breakfast rawnola appeared first on MyKitchen.

Something sweet is definitely the best way to go to get the kids involved in cooking. These caramelised bananas and honey on toast should do the trick!

SERVES 2 // COOKING TIME 15 min

INGREDIENTS
For the caramelised bananas
2 tbsp brown sugar
1 tbsp butter
2 bananas, peeled
¼ tsp salt
For the toast
2 slices wholewheat bread
4 tbsp smooth cottage cheese
¼ cup toasted mixed nuts
2 tbsp honey

METHOD
For the caramelised bananas
1. Heat a pan to medium, add the sugar and butter, and allow to melt slightly.
2. Slice the bananas in half, lengthways, and add to the pan. Cook for 1–2 minutes on each side until soft and golden. Remove the pan from the heat and set aside.
For the toast
1. Toast the bread.
2. Spread each slice with cottage cheese. Top with banana halves, nuts and a drizzle of honey.

Recipe & styling: Jana du Plessis
Photography: Andreas Eiselen // HMimages.co.za

The post Cooking with kids: Caramelised bananas and honey on toast appeared first on MyKitchen.