Sour Cream Banana Bread

Prep time 10-15 minutes. Cook time 1 hour.
Ingredients:
85g butter, softened Some more softened butter for greasing the pan
1 cup sugar
2 eggs
1 cup sour cream
3 mashed bananas (about a cup). Really brown, overripe ones work best.
1 ½ teaspoon of baking powder
½ teaspoon of baking soda
½ teaspoon of salt
2 ¼ cups flour
4 tablespoons of brown sugar
½ teaspoon of cinnamon

1) Preheat your oven to 350 degrees.
2) In a large bowl, use a hand mixer to beat the ¼ cup of butter and the sugar together until well blended.
3) Add the eggs and sour cream, and mix well
4) Add the bananas, baking powder, baking soda, salt and flour, and mix well.
5)The batter is done. Set it aside for a minute.
6) In a small bowl, stir the brown sugar with the cinnamon so you have a nicely blended mix.
7) Grease a 9x5 loaf pan with butter.
8) Liberally dust the entire inside greased surface of the loaf pan with the brown sugar mix. Really coat it so you don’t see the bottom or sides of the pan, if you can. Pour any excess back into the small bowl with your remaining brown sugar mixture and save for later.
9) Pour the batter into the loaf pan.
10) Sprinkle the remaining brown sugar mix on top of the batter. It should cover it completely.
11) Bake for an hour or until a toothpick comes out clean. It should be very moist, so wait until it mostly cools to cut it or you’ll get some crumbling.

Bananas Foster Bread Pudding

INGREDIENTS

• 4 large eggs

• 2 cups whole milk

• ¼ cup plus ½ cup brown sugar

• 2 teaspoons vanilla extract

• 1 tablespoon plus ½ cup dark rum

• 1 teaspoon plus ½ teaspoon kosher salt

• 6 cups cubed brioche, approximately ½ loaf

• 5 ripe bananas, peeled and cut into coins

• 1 tablespoon white sugar

• 5 tablespoons unsalted butter

• ¼ cup heavy cream

 Nutritional InformationPREPARATION
FOR THE BREAD PUDDING

Preheat oven to 350. In a large bowl, 

whisk together the eggs, milk, ¼ cup of brown sugar, vanilla, 1 tablespoon rum and 1 teaspoon salt. 

Add the bread, and stir so that it absorbs the liquid. Set aside to soak.

1. 
   
2. Butter a 2-quart baking dish, and place it on a baking sheet. 
3. Line the bottom of the dish with banana coins, then spoon about ½ of the soaked bread over them. Top with banana coins, and spoon the remaining soaked bread over the top. 
4. Bake for 40 minutes, then sprinkle with the tablespoon of white sugar. Continue baking until the pudding is puffed and golden on top, approximately 50 to 60 minutes total.

1. Meanwhile, make the sauce. Melt the butter in a small sauce set over medium heat. 
2. Add the remaining brown sugar, cream, remaining rum and salt, and whisk until combined. 
3. Simmer, whisking, until the sauce has thickened, approximately 5 to 8 minutes. Remove from heat and keep warm.

1. Serve the pudding warm, with some of the sauce drizzled over the top, alongside vanilla ice cream.

Banana Loaf

Ingredients

• 100g Softened Butter
• 175g Caster Sugar
• 2 Large Eggs
• 2 Ripe Bananas (mashed)
• 225g Self Raising Flour
• 1 tsp. Baking Powder
• 2 tbsp. Milk

Method

1. Preheat the oven to 180C / Fan 160C / Gas 4.

2. Lightly grease a 2lb loaf tin, then line the base and sides with baking parchment

3. Measure all ingredients into a mixing bowl and beat for about 2 minutes, until well blended

4. Spoon the mixture into the tin and level the surface

5. Bake in the pre-heated over for about 1 hour, until well risen and golden brown. A fine skewer inserted in the centre should come out clean if the loaf is ready.

6. Leave to cool in the tin for a few minutes, then turn out, peel of the parchment and finish cooling on a wire rack.