Light and Spicy Banana Bread
Servings: 6-8
Ingredients
Banana bread:
2 cups cake flour
1 tsp baking powder
1 tsp bicarbonate of soda
½ tsp NOMU Sea Salt
100g unsalted butter, softened
½ cup caster sugar
½ cup light brown sugar
3 very ripe bananas, peeled and mashed
2 tbsp freshly squeezed lemon juice
2 eggs, beaten
1 cup buttermilk
Icing:
½ cup buttermilk
3 cups icing sugar
1 pump NOMU Vanilla Paste
Egyptian dukkah or chopped nuts, to serve (optional)
Directions
Preheat the oven to 180°C. Grease and lightly flour a standard loaf tin.
Sift the flour, baking powder, bicarb and Sea Salt into a mixing bowl. In a separate bowl, cream the butter and sugars together using an electric mixer until pale and fluffy. Add in the mashed banana, lemon juice, eggs and buttermilk and mix to combine. Using a spatula, gently fold in the dry ingredients to form a batter.
Pour the batter into the prepared loaf tin and bake for 1 hour or until a skewer comes out clean. Remove and allow to cool on a wire rack.
Meanwhile, whisk together the buttermilk, icing sugar and Vanilla Paste to make a glossy pourable frosting. Once the loaf is completely cool, pour over the frosting, using a zig zag motion.
Finish off with a sprinkling of Egyptian dukkah or chopped nuts and enjoy!
Ingredients
Banana bread:
2 cups cake flour
1 tsp baking powder
1 tsp bicarbonate of soda
½ tsp NOMU Sea Salt
100g unsalted butter, softened
½ cup caster sugar
½ cup light brown sugar
3 very ripe bananas, peeled and mashed
2 tbsp freshly squeezed lemon juice
2 eggs, beaten
1 cup buttermilk
Icing:
½ cup buttermilk
3 cups icing sugar
1 pump NOMU Vanilla Paste
Egyptian dukkah or chopped nuts, to serve (optional)
Directions
Preheat the oven to 180°C. Grease and lightly flour a standard loaf tin.
Sift the flour, baking powder, bicarb and Sea Salt into a mixing bowl. In a separate bowl, cream the butter and sugars together using an electric mixer until pale and fluffy. Add in the mashed banana, lemon juice, eggs and buttermilk and mix to combine. Using a spatula, gently fold in the dry ingredients to form a batter.
Pour the batter into the prepared loaf tin and bake for 1 hour or until a skewer comes out clean. Remove and allow to cool on a wire rack.
Meanwhile, whisk together the buttermilk, icing sugar and Vanilla Paste to make a glossy pourable frosting. Once the loaf is completely cool, pour over the frosting, using a zig zag motion.
Finish off with a sprinkling of Egyptian dukkah or chopped nuts and enjoy!
Ingredients
Banana bread:
2 cups cake flour
1 tsp baking powder
1 tsp bicarbonate of soda
½ tsp NOMU Sea Salt
100g unsalted butter, softened
½ cup caster sugar
½ cup light brown sugar
3 very ripe bananas, peeled and mashed
2 tbsp freshly squeezed lemon juice
2 eggs, beaten
1 cup buttermilk
Icing:
½ cup buttermilk
3 cups icing sugar
1 pump NOMU Vanilla Paste
Egyptian dukkah or chopped nuts, to serve (optional)
Directions
Preheat the oven to 180°C. Grease and lightly flour a standard loaf tin.
Sift the flour, baking powder, bicarb and Sea Salt into a mixing bowl. In a separate bowl, cream the butter and sugars together using an electric mixer until pale and fluffy. Add in the mashed banana, lemon juice, eggs and buttermilk and mix to combine. Using a spatula, gently fold in the dry ingredients to form a batter.
Pour the batter into the prepared loaf tin and bake for 1 hour or until a skewer comes out clean. Remove and allow to cool on a wire rack.
Meanwhile, whisk together the buttermilk, icing sugar and Vanilla Paste to make a glossy pourable frosting. Once the loaf is completely cool, pour over the frosting, using a zig zag motion.
Finish off with a sprinkling of Egyptian dukkah or chopped nuts and enjoy!
Ingredients
Banana bread:
2 cups cake flour
1 tsp baking powder
1 tsp bicarbonate of soda
½ tsp NOMU Sea Salt
100g unsalted butter, softened
½ cup caster sugar
½ cup light brown sugar
3 very ripe bananas, peeled and mashed
2 tbsp freshly squeezed lemon juice
2 eggs, beaten
1 cup buttermilk
Icing:
½ cup buttermilk
3 cups icing sugar
1 pump NOMU Vanilla Paste
Egyptian dukkah or chopped nuts, to serve (optional)
Directions
Preheat the oven to 180°C. Grease and lightly flour a standard loaf tin.
Sift the flour, baking powder, bicarb and Sea Salt into a mixing bowl. In a separate bowl, cream the butter and sugars together using an electric mixer until pale and fluffy. Add in the mashed banana, lemon juice, eggs and buttermilk and mix to combine. Using a spatula, gently fold in the dry ingredients to form a batter.
Pour the batter into the prepared loaf tin and bake for 1 hour or until a skewer comes out clean. Remove and allow to cool on a wire rack.
Meanwhile, whisk together the buttermilk, icing sugar and Vanilla Paste to make a glossy pourable frosting. Once the loaf is completely cool, pour over the frosting, using a zig zag motion.
Finish off with a sprinkling of Egyptian dukkah or chopped nuts and enjoy!
