This week has been a BIG week in the Everydaycook Kitchen! I have started to supply another coffee shop in Mt Gravatt called Little Green Cafe and with Thursday being Valentines Day there were a lot more cake orders. I decided to promote a special Valentines Cake through Sugar Cafe, Ltd Espresso and Little Green Cafe. I made a white chocolate and raspberry cake with a very pretty decorated top. Here is a photo for you to enjoy.
I hope everyone enjoyed their cakes and if you received one please tell me what you thought? I also made lots of other heart shaped goodies.
Now as promised here is my Banana Bread Recipe. I’m sure you all have baked banana bread before and the recipe I use is a combination of a few recipes that I’d followed over the past year. I also add toasted hazelnuts on the top of the bread. If you ever have a couple of bananas sitting in your fruit bowl that are a bit over ripe, pop them in the freezer until the next time you want to bake this recipe. Over ripe bananas add more flavour.
- 3 over ripe bananas, smashed
- 1/3 cup melted butter
- 1 cup sugar
- 1 egg, beaten
- 1/2 cup of plain yoghurt
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cups of all-purpose flour
- 1/2 cup of hazelnut meal
- a few roasted hazelnuts
No need for a mixer for this recipe. Preheat the oven to 175°C. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, plain yoghurt and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour and hazelnut meal last then mix. Pour mixture into a buttered 4×8 inch loaf pan. Sprinkle the top with whole roasted hazelnuts. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.