indulgent banana bread

i make this banana bread every few weeks or when the bananas are over ripe. the trick is to have super ripe bananas. this is a decadent version with delicious strawberry compote and chantilly cream but you can just make the banana bread and skip the rest but give it a go first as you probably wont want boring old banana bread by itself again.

ingredients:

for the banana bread:

120 g unsalted butter softened

200 g brown sugar

4 ripe bananas mashed

2 eggs

225 g plain flour

1 tsp bi-carb soda

1 tsp salt

1 tsp vanilla extract

200 g white chocolate roughly chopped

1 cup walnuts chopped

method:

preheat oven to 160 degrees fan forced, grease and line a loaf tin with baking paper.

place butter and brown sugar in a bowl and mix until pale and fluffy (a few mins), add the mashed banana and eggs and mix until combined, sift in the flour and bi-carb, add salt and vanilla and fold to combine, add the chopped chocolate and walnuts and continue to fold until well distributed (don’t over mix).

pour in prepared tin, place in oven for 1 hour or until skewer inserted in to the centre comes out reasonably clean. cool in pan before turn out to wire rack to continue cooling.

chantilly cream:

mix 2 cups whipping cream, about 1 tsp vanilla extract and roughly 2 tbs sugar until silky and whipped. Don’t over whip, should be firm but not too firm.

berry compote:

in a pot over a stove add 2 tbsp water 1 punnet fresh strawberrys and 2 tbsp sugar, stew on low heat until strawberries are soft and syrupy. if using frozen berries, don’t add water as there is enough water in the frozen berries.