BANANA BREAD SERVED WITH WHIPPED CINNAMON BUTTER
Dinner Jul 27, 2020
The addition of our Lurpak unsalted butter all but guarantees a moist bake up with plenty of that unmistakable banana bread flavor. Packed with chopped walnuts and ripe bananas, this scrumptious banana loaf enjoys a glossing of whipped cinnamon butter on top.
Plain sailing from start to finish, our recipe is sure to deliver perfect results with little effort. Perfect as a dessert or served during afternoon tea, our Banana Bread is an all-round favorite among all ages.
- For the bread:
- 330 g ripe bananas (peeled weight)
- 160 g soft light brown sugar
- 2 eggs, beaten
- 50 ml Lurpak unsalted butter, melted
- 180 g plain flour
- 2 1/2 tsp baking powder
- 75 g chopped walnuts, plus extra whole walnuts for decoration
- 1 tsp salt
- For the cinnamon butter:
- 100 g Lurpak unsalted butter, softened
- 50 g icing sugar
- 1 tsp cinnamon
- 1 tsp vanilla essence
- Preheat oven to 180 c/160 c fan
- Grease and line a loaf tin
- In a large bowl mash, the bananas with a fork, trying to keep just a little bit of texture. Set aside.
- In a separate bowl, beat the sugar, eggs and melted butter together in a bowl for 2-3 minutes until light and fluffy.
- Fold in the mashed banana, flour, baking powder, 50g of walnuts and salt until well combined.
- Pour into the prepared loaf tin and scatter over the remaining chopped walnuts. Bake for 55-60 minutes or until a skewer, when inserted into the cake, comes out clean.
- Meanwhile, to make the cinnamon butter, beat the butter until light and fluffy. Add the icing sugar, cinnamon and vanilla and beat until fully incorporated.
- Serve the banana bread sliced with the cinnamon butter on the side to spread on top like butter on bread.
- CLASSIC, TASTY, EASY:
- Packed with great flavor and depth from peeled bananas and walnuts, each slice is perfectly tender and mouth- watering rich. A topping of cinnamon butter with icing sugar, vanilla essence and cinnamon makes this beloved classic even harder to resist. Enjoyed breakfast, lunch or after dinner, be sure to serve thick slices so as to fully savor each warming bite!
- Hot or cold, our Banana Bread recipe is a must-have to any recipe journal or cookbook – it is also perfect for guests that aren’t big on cake or overly sweet pastries.
- As mentioned above, our recipe stars butter as our special ingredient, and when it comes to picking our spread of choice we love to be picky. For our dough to attain its moist feel and rich consistency, it needs a bit of help in the form of melted butter, and we have got just the one to do it.
- For our Banana Bread recipe, we went with our Lurpak unsalted butter as the spread of choice. Its unsaturated and fresh profile perfectly enriches the flavors from our ripe bananas in our loaf, while also allowing our whipped cinnamon butter to be as creamy and smooth as possible. It has a decadent and strong presence without detracting from other ingredients, in turn making our Banana Bread mouth-watering scrumptious and easy on the tongue.
- TIPS & TRICKS:
- With our whipped cinnamon butter being closely related to classic buttercream, you might find yourself tempted to decorate your Banana Bread in decorative fashion. Its lusciously creamy texture can make for beautifully ornate creations limited only by imagination.
- Even though it might seem impossible, letting your Banana Bread cool off before you serve it, allows you to control your whipped butter much easier. Preferably, place your loaf in the refrigerator for at least 15 minutes before piping, as this prevents the cream from melting and falling off to the side.
- Designing the look of your whipped cinnamon butter is totally up to you, and there are plenty of techniques to choose from. First, fill your piping bag about two thirds of the way up, twisting the end of the bag with one hand and guiding the front with the other. When you are ready to begin, squeeze the end of the bag slowly and steadily to ensure an even spread.
- If you want to keep it simple, coat your Banana Bread in lines by holding your piping bag slightly tilted, letting the filling fall naturally as you squeeze. The same thinking can be applied when making swirls or roses. The key is patience and an even pressure on your piping bag.