Spiced Banana Loaf with Granadilla Glaze |

Name: Spiced Banana Loaf with Granadilla Glaze
Prep time: 1 h 15 min
Cook time: 45 min
Total time: 2 h
Ingredients: ½ cup plus 1 tablespoon – 125 g soft butter; 3/4 cup firmly packed brown sugar; 2 large eggs, at room temperature; 1 1/2 cups self-raising flour; 1/2 tsp bicarbonate of soda; 1 tsp mixed spice; 1/4 tsp salt; 3 overripe medium bananas, mashed with a fork (approximately 1 to 1 1/4 cups); 1/2 cup sour cream or plain yogurt; 1/4 cup milk; 1 1/2 cups icing sugar, sifted; 1 tsp soft butter; 2 tbsp granadilla pulp, with seeds; Up to 1/2 tbsp additional granadilla pulp, if needed

Description

This Spiced Banana Loaf with Granadilla Glaze is a lovely way to use up those overripe bananas sitting on your kitchen counter. It’s soft, moist, gently spiced and finished with a sweet, slightly tart granadilla glaze that gives every slice a delicious little South African twist.

Ingredients

Units Scale

Banana spice loaf

1/2 cup plus 1 tablespoon - 125 g soft butter
3/4 cup firmly packed brown sugar
2 large eggs, at room temperature
1 1/2 cups self-raising flour
1/2 tsp bicarbonate of soda
1 tsp mixed spice
1/4 tsp salt
3 overripe medium bananas, mashed with a fork (approximately 1 to 1 1/4 cups)
1/2 cup sour cream or plain yogurt
1/4 cup milk

Granadilla Glaze

1 1/2 cups icing sugar, sifted
1 tsp soft butter
2 tbsp granadilla pulp, with seeds
Up to 1/2 tbsp additional granadilla pulp, if needed

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Instructions

Prepare the oven and loaf tin. Preheat your oven to 350°F (180°C), or 320°F (160°C) for a fan assisted oven. Grease a 27 x 15 cm loaf tin, line the bottom with parchment paper, then grease the paper lightly as well. This makes removing the loaf much easier.
Combine the dry ingredients. Sift 1 1/2 cups Self Raising flour, 1/2 tsp bicarbonate of soda, 1 tsp mixed spice and 1/4 tsp salt into a medium bowl. Set aside.
Cream the butter and sugar. Using an electric mixer, beat 125 g soft butter and 3/4 cup firmly packed brown sugar for approximately 3 minutes, until pale, creamy and fluffy. Scrape down the sides of the bowl if necessary.
Add the eggs. Beat in 2 eggs, one at a time, mixing well after each addition. If the mixture looks slightly curdled, don’t panic. It should come together when you add the remaining ingredients.
Combine the wet and dry ingredients. Add the mashed bananas from 3 overripe medium bananas, 1/2 cup sour cream or plain yogurt and 1/4 cup milk to the butter mixture. Add the sifted dry ingredients and gently stir with a wooden spoon or spatula until everything is just combined. Don’t overmix, as this can make the loaf dense.
Fill the loaf tin. Spoon the batter into your prepared 27 x 15 cm loaf tin and gently level the top. The batter will be fairly thick but should spread easily.
Bake. Place the tin on the centre rack of your preheated oven and bake for 40 to 45 minutes. The loaf should be nicely risen and lightly browned. Insert a skewer into the centre; if it comes out clean or with a few moist crumbs, it’s ready. If wet batter sticks to it, bake for another 5 minutes and check again.
Cool the loaf. Leave the banana loaf in the tin for 5 minutes before carefully turning it out onto a wire rack. Remove the parchment paper and allow it to cool completely before glazing. This is important because warm cake will cause the glaze to run off.
Granadilla Glaze
Combine the glaze ingredients. Place 1 1/2 cups sifted icing sugar, 1 tsp soft butter and 2 tbsp granadilla pulp in a heatproof bowl.
Warm gently. Place the bowl over a saucepan of gently simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir until the butter melts and the mixture becomes smooth, thick and spreadable. Add up to another 1/2 tbsp granadilla pulp if needed to reach the right consistency.

Notes

Prepared, tried, and tested by Gail