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banana flan bread with amaretto biscuits + white chocolate + almonds

banana flan bread with amaretto biscuits + white chocolate + almonds

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Ever since I started writing my blog my husband has been pestering me to bake a banana bread. He is just crazy about the flavour, sweetness and cake like texture. It’s such an easy thing to bake and we always have a few overripe bananas loitering in our fruit bowl. What I do like about banana bread is that it is a no fuss thing – and very easy to put together. Once you have the basic recipe you can always add raisins, nuts, chocolate chips – actually just about anything you fancy to make it your own.

Watch me make this by clicking here.
banana bread

The way I made this a lifeisazoobsicuit banana flan bread was by:
#1 changing the shape – I decided to bake it in a flan pan and serve it in a tart of sorts instead of a loaf and then
#2 I added three components that work extremely well together with bananas – white chocolate buttons, amaretto biscuits and almond flakes
#3 I was not keen to serve it with the traditional icing – so I opted to serve it with the crème fraiche instead.

My hubby, Rick had three helpings … Need I say more?

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A few banana facts or fiction I found on the www 🙂

1. Bananas float in water, as do apples and watermelons.
2. More than 100 billion bananas are eaten every year in the world, making them the fourth most popular agricultural product.
3. A cluster of bananas is called a hand, and a single banana is called a finger. Each banana hand has about 10 to 20 fingers.
4. Thanks to its oil, rubbing the inside of a banana peel on a mosquito bite – will help keep it from itching and getting inflamed.
5. To whiten teeth naturally, rub the inside of a banana peel on your teeth for about two minutes every night. If you gargle with salt water, this will heighten the effect. Expect results in about two weeks. It works because of the effect of the potassium, magnesium, and manganese in the banana peel.
6. If you peel a banana from the bottom up (holding on to the stem like a handle), you will avoid the stringy bits that cling to the fruit inside.
7. Bananas are low in calories and have no fat, no sodium, and no cholesterol. They contain vitamin C, potassium, fiber, and vitamin B6.
8. More songs have been written about bananas than about any other fruit.
9. Bananas are the only fruit that contains the amino acid tryptophan plus vitamin B6. They help your body produce serotonin—a natural substance that alleviates depression.
10. If you put a banana in the refrigerator, the peel will turn dark brown or black, but it won’t affect the fruit inside.

source: thebananapolice.com

banana bread

 

 

banana flan bread with amaretto biscuits + white chocolate + almonds
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 60ml Butter at room temperature
  • 125ml Castor sugar
  • 1 egg
  • 2 Bananas smashed
  • 1t Vanilla essence
  • 250ml Cake flour
  • 1t Baking powder
  • ¼t Salt
  • 50g White chocolate buttons
  • 50g Amaretto biscuits – broken into pieces
  • 40g Almond flakes
  • Crème Fraiche for serving
Instructions
  1. Preheat the oven to 180 °C. Butter a medium loose bottom flan pan.
  2. Cream the butter and sugar in a bowl until light and fluffy. Then add the egg and mix it in with the butter and sugar mix.
  3. Mix the bananas and vanilla essence into the mixture.
  4. Add all the dry ingredients gently – be careful not to over mix – and pour into prepared pan.
  5. Bake for 30 minutes or until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes.
  6. Serve with a sprinkling of icing sugar and a few dollops of crème fraiche

easter blondies anyone?

easter blondies anyone?

Blondie

Watch me making this by clicking here.

Bon Appetit magazine listed the “Blondie” as one of the food trends of 2013 and I can only concur. This is decadence with a capital D. For too long chocolate brownies ruled the dessert roost – in all shapes and sizes … yet I dare to re-introduce the Cinderella cousin … the Blondie!

– Bon Appetit Magazine | Blond(ie) is the New Brown(ie)
For dessert snobs, blondies have always been a pale imitation of their darker inspiration. But now the fairer-hued bar is coming into its own. In New York, Stellina sells a Dirty Blondie with peanut butter and toffee. And in San Francisco,Black Jet Baking Co. adds brown butter and Maldon sea salt to set a new standard for what the classic un-brownie should be.

She is so sexy, sassy and delicious. I added all my favourite stuff … like white chocolate (you can give me white chocolate anyday and anytime – just LOVE it) + pistachio nuts + because I am in an Easter mood I added some marshmallow Easter eggs. This is my most adorable sweety thing at the moment – try it. She is a real treat!

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blondies
 
Prep time
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Total time
 
Author:
Serves: 6
Ingredients
  • 2 Eggs
  • 175g Demarera sugar (or you can replace this with Muscovado sugar)
  • 1t Vanilla essence
  • 100g Butter – melted
  • 100g Flour
  • ½t Baking powder
  • 50g Pistachio nuts
  • 100g White chocolate – cut into very small pieces
  • 3-4 Marshmallow Easter eggs – cut into small blocks
  • Sprinkle of Maldon salt
  • To serve
  • Raspberries
  • Crème Fraiche
Instructions
  1. Preheat the oven to 180°C.
  2. Beat the eggs till foamy. Add the sugar bit by bit. Beat for about 2-3 minutes.
  3. Add the vanilla essence and then add melted butter, a little by little while beating.
  4. Mix the flour and baking powder and add to egg mixture. Fold in with spoon – don’t overwork the mixture.
  5. Add the Pistachio nuts, white chocolate, marshmallow eggs.
  6. Line a baking tray 20cm x 20cm with baking paper – add the dough and sprinkle with a bit of Maldon salt - bake for 35 minutes at 180°C.
  7. Let it cool down and serve with fresh raspberries and a dash of crème fraiche.

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sweet lavender flatbread with buttery-caramel-wells

sweet lavender flatbread with buttery-caramel-wells

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If you want to watch me making this bread {click here}

There is nothing better that waking up in the morning to the smell of freshly baked bread. I remember my mom used to bake fresh bread every single Saturday and the whiffs of the smell of that bread got me running to the kitchen – grabbing the jar of butter – smearing a big heap on and biting in into the piping hot bread … mhhh

So the other day I was in somewhat of a bread baking mood and whilst walking through my garden the lavender bush caught my eye. I imagined the scented lavender in a sweet bread and a bread which I did not have to butter myself …. so I instantly decided to make this loaf and add the butter to the dough just before baking. It’s absolutely delicious. The lavender offers just a very subtle hint to the bread making it quite moreish….and the butter and sugar form these little buttery-caramel-wells of deliciousness … Try it for yourself – you will finish this loaf in no time!
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sweet lavender flatbread with buttery-caramel-wells
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • For the dough
  • 500g Bread flour
  • 1t Salt
  • 3 Lavender flowers – picked from the stalk
  • 5g Dry yeast
  • 330ml Lukewarm water
  • 2T Sugar
  • 40g Butter – room temperature
  • Toppings
  • 1 Egg - lightly beaten
  • 3T Sugar
  • 40g Butter – cut into small blocks
Instructions
  1. Mix the yeast, lukewarm water and sugar together and let it stand for 5 minutes - to allow the yeast to develop.
  2. Mix the flour + salt + lavender flowers together and then add the yeast mixture plus the butter.
  3. Mix well and then knead for 5 minutes till dough is elastic and smooth in texture.
  4. Place dough in a warm area and to let it proof and double in size – for about an hour.
  5. After it has doubled in size knock the dough down lightly.
  6. Then put in a non-stick baking tray pan stretch the dough softly with your finger tips till the surface area of the pan is covered.
  7. Let it proof for another 20 minutes.
  8. Brush the dough with egg wash and sprinkle with sugar.
  9. Then with your finger poke random holes into the dough (do not pierce the dough) popping a knob of butter into each hole.
  10. Bake in a pre-heated oven at 200 °C for +-20 minutes – till golden brown.