Delicious easy-to-make recipe for Banana Loaf with Citrus Cream and fresh oranges.
3 extra large eggs
1/4 cup (60 ml) canola oil
1/2 cup (125 ml) melted butter
1 cup (250 ml) buttermilk or yoghurt
1 x 600 g Ina Paarman’s Vanilla Cake Mix
3 very ripe bananas, mashed (if bananas very small use 4)
1 cup (100 g) roughly chopped pecan nuts
1 cup (250 ml) cream
1/4 t (1 ml) ground cinnamon
1/4 t (1 ml) ground ginger
2 T (30 ml) sugar
2 T (30 ml) orange liqueur or orange juice
2 t (10 ml) grated orange rind
1/2 cup (125 ml) plain yoghurt
Preheat the oven to 180 C and adjust oven rack to middle position.
Butter two 20 cm x 10 cm x 7 cm deep loaf tins and line the bases with greaseproof paper.
Beat the eggs, oil and melted butter on high speed until well blended. Add buttermilk (or yoghurt) and beat in. Add contents of pack and mix in by hand with a spatula. Add the mashed bananas and nuts. Fold through until evenly blended.
Divide the mixture between the two loaf tins.
Bake for 1 hour until nicely browned. Turn out, remove paper from the bottom.
Leave to cool down completely before storing in an airtight container. The banana flavour develops on standing.
Serve toasted with a drizzle of honey, Citrus Cream and fresh orange segments (blood oranges look really good if available).
To make the citrus cream, half whip the cream with the salt and spices. Add the sugar and whip until firm. Fold in the liqueur or orange juice, rind and yoghurt. Cover and chill.
By: Ina Paarman