Banana Bread With Strawberry Compote
- Ready In:
- 1hr 40mins
- Ingredients:
- 16
- Serves:
-
8
ingredients
-
FOR THE BREAD
- 4 1⁄2 ounces butter, softened, PLUS extra for greasing
- 1⁄2 cup superfine sugar
- 1⁄4 cup brown sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 3 large ripe bananas
- 2 cups self-rising flour, less 1 tablespoon
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon ground cinnamon
-
FOR THE COMPOTE
- 1⁄2 cup brown sugar
- 2 oranges, juice of
- 1 grated orange, rind of
- 1 cinnamon stick
- 2 1⁄2 cups fresh strawberries, thickly sliced
-
FOR THE GARNISH
- mascarpone or plain yogurt
- confectioners' sugar, sifted for dusting
directions
- Preheat oven to 350°. Grease a 9X4X11 in loaf pan and place a piece of parchment paper on the bottom of the pan.
- Beat together the sugars and butter until light and fluffy. Add in the eggs, one at a time, incorporating well after each addition then add the vanilla extract. Peel and mash bananas. Stir into the butter mixture. Add the flour, nutmeg cinnamon until just combined. Do not over-beat.
- Pour mixture into pan and bake for 1 hour, 15 minutes until a toothpick inserted into the bread comes out clean. Remove from the oven and let stand for 5 minutes before turning out onto a wire rack.
- Made the compote while bread is baking by mixing the first four of the compote ingredients together in a medium sized pan and bringing to a boil Add fruit and return to a boil. Remove from heat, pour into a heatproof bowl, and let cool.
- Serve slices of banana bread with a spoonful of mascarpone or yogurt and spoon over either warm or cold compote. Fish with a light dusting of confectioners' sugar.
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Reviews
-
Really enjoyed making AND serving this recipe as given ~ Very, very nice! I did use very ripe bananas (I wanted all the banana flavor I could get!) & also used blood oranges, which I thought went great with the berries, AND I opted for the mascarpone rather than the plain yogurt! OUTSTANDING COMBO OF FLAVORS, & the recipe is definitely a keeper! Thanks for sharing it! [Tagged, made & reviewed for one of my group mates in the Aus/NZ Recipe Swap #30]
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