Caitlin’s Banana Bread Recipe

Caitlin van der Velden’s Banana Bread Recipe. Photo: Lee-Andre Fortuin.

Caitlin van der Velden’s Banana Bread Recipe. Photo: Lee-Andre Fortuin.

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“In support of local suppliers, recipe development is something else we do at our school. You give us a product, like these great Banana Products from Villa Doré, we brainstorm and voilia, you now have many new recipes to promote your product.”
— Jackie Cameron

Caitlin van der Velden’s Banana Bread Recipe

YIELD 1 loaf or 4 mini loaves

INGREDIENTS

  • 125g Salted butter, softened

  • 125ml White sugar

  • 2 Eggs

  • 15ml Banana liquor

  • 8 Medium sized bananas, mashed

  • 188ml Champagne Valley cake flour

  • 187ml Villa Doré Green banana flour

  • 5ml Baking powder

  • Pinch Oryx Salt

METHOD

  1. Pre-heat the oven to 180C.

  2. Cream the butter and sugar together.

  3. Add the eggs one at a time and whisk this mixture well.

  4. Add the banana liquor and the mashed bananas to this mixture.

  5. Sift the flours, baking powder and salt together, and fold into the creamed mixture.

  6. Place the batter into a greased and lined bread tin(s) and bake for 30-45minutes or until cooked.


CHEF’S SERVING SUGGESTION

Best served with banana liqueur flavoured cream and a sweet caramel sauce.

Photos by: Lee-Andre Fortuin, Student at JC School of Food and Wine.

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