Ingredients:
- 1370 g Banana, ripe
- 600 g Brown sugar
- 300 g Sugar
- 275 g Corn oil
- 11 Eggs, whole
- 1 tbsp Black pepper corn crushed
- 675 g Soft flour or cake flour
- 50 g Baking powder
- 375 g Fresh cream
- A pinch of salt
- Raspberry compote:
- 500 g Raspberry puree
- 200 g Fresh raspberry
- 140 g Sugar
- 250 ml Water
- 25 g Corn flour or trique powder
- Salt to taste
Method:
- Preheat an oven.
- In a cake mixer, beat the sugar and eggs until all the sugar is dissolved and then add in the bananas.
- Beat until all the banana is mixed with the egg mixture, and then add the corn oil and fresh cream.
- Sieve the flour, salt and baking powder and slowly add the flour mixture in to the batter.
- Pour in a baking mould and bake at 180’C for 45mins
- For raspberry compote, slowly simmer all the items until the mixture turns thick.
Note:
Chef Kasdi has served chunks of this deliciously moist bread with the raspberry compote after the bread has been lightly dusted with icing sugar….absolutely divine with a freshly brewed cup of coffee or tea.
Happy Baking!
Thanks Mike, I LOVE banana bread, I will be making this as soon as I can ripen some bananas sufficiently. Raspberries are an interesting addition – I might just put some homemade bramble jam on for a thrifty winter substitute. I’m sure you’ve heard – we’re having a very cold spell over here, it’s like the 1970’s again. Snow on the ground for weeks now.
Hi Simon,
Glad this dish is something your interested in.
Yes I have been watching the weather back home closely and checking in on mum and dad every few days to make sure they are OK.
It really looks terrible, hang on in there buddy!
Warm regards,
Mike
P.S. The bramble jam sounds like a great idea to me, thanks for sharing this with our readers!
Mike,
I don’t know how old your parents are, or what family you have locally, but do let me know if they need help with anything over the cold spell, I’d be glad to offer my services.
Hi Simon,
I checked up on them last night and they seemed fine.
However, your gesture of support is the nicest thing I have heard in a long time.
I would like to offer you a hand on heart offer of gratitude.
Have a great weekend Sir!
Warm regards,
Mike.
My daughter & I love banana bread… I will definitely be making this. Thanks! =)
Dear Lorena,
Thanks for dropping by and for the nice comments.
I have just looked at your lovely blog, really nice.
Is that your daughter?, if so she is stunning, what an angel.
I have to say that I love children, I have two daughters myself.
Take care and visit again soon.
Warm regards,
Mike.
Sounds like breakfast to me! Warm regards? Could do with warm at the moment – I’ve opened the fridge door to heat my house up.
Hi James,
Is it really that cold buddy, that sounds rotten to me.
I used to live in Canada and during the winter you could leave milk on your bed side in door window ledge and in the morning it would be frozen.
We used to joke at work that, “we left the light on at home to keep our caves warm”.
Take care buddy and stay warm.
Mike
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I love banana cake but have never tried banana bread. This looks very delicious with the raspberry compote. Would love to try.
Hi Mary,
Thanks for dropping by and for the nice comments.
Give it a shot, if there are any questions or tips you need, we will be right here.
Hope to see you again soon.
Warm regards,
Mike
I finally got my bananas ripe enough and gave this a try – it’s absolutely delicious! I made 1/4 quantity and still had too much for my tin, so I made 2 loaves, one got a bit overcooked, but the moistness allows a bit of room for error.
Any advice on gauging when a cake is cooked Mike?
Hi Simon,
When you are testing a cake there are 2 methods to do it.
One is to push the top of the cake slightly with your fingers and the cake should bounce back to its normal shape almost straight away.
The other is you can prick the cake with a very thin skewer and then put the skewer to your lips. The skewer should be warm on your lips showing the cake is warm and cooked inside and there should be no liquid type filling on the skewer.
The cake in the middle should be moist when cooked, but not wet.
Hope this helps and thanks for the interesting questions that should help everyone.
Thanks for dropping by buddy and hope to hear from you again soon.
Warm regards,
Mike.