Piesangbrood Chocolate, Banana and tennis biscuit Icebox Cake An overnight stint in the fridge softens the biscuits and firms up the pudding to create a sliceable dessert in this icebox cake recipe. Ingredients 450ml milk chocolate, chopped 5 large egg yolks Salt 3 cups heavy cream
20-26 Tennis biscuits 4 or 5 ripe bananas, very thinly sliced lengthwise Garnish: whipped cream Cook s Note Unmoulded icebox cake can be refrigerated for up to 2 days. Directions Step 1 Line a 25cm loaf pan with plastic wrap. Place chocolate in a heatproof bowl. Place yolks and a pinch of salt in another heatproof bowl. Step 2 Bring cream to a simmer in a medium saucepan. Slowly pour cream into bowl with yolks, whisking constantly; return mixture to saucepan set over low heat. Cook, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon, about 8 minutes (mixture should not come to a boil). Immediately strain through a fine sieve set over chocolate; stir until chocolate melts and is smooth. Refrigerate, stirring occasionally, until thick, about 4 hours. Step 3 Spread 1 cup chocolate mixture evenly into bottom of loaf pan. Top with a layer of 4 graham crackers, trimmed to fit. Spread 1/2 cup chocolate over tops, and cover with some bananas. Spread 1/2 cup chocolate over bananas, and top with a layer of 4 trimmed graham crackers. Repeat with remaining chocolate, bananas, and graham crackers until you reach the top of the pan; finish with graham crackers. Step 4
Cover with plastic wrap, and refrigerate overnight. Uncover, and turn out onto a serving platter. Remove plastic wrap. Garnish with whipped cream, and cut into slices. Banana Bread with Walnuts Total time: 1 hour Adapted from Simply Recipes. Ingredients: 3 ripe bananas, smashed 1/3 cup melted butter 3/4 cup sugar 1 egg, beaten 1 teaspoon vanilla extract 1 teaspoon baking soda Pinch of salt 1 1/2 cups all-purpose flour 1/2 cup walnuts, chopped 1) Preheat the oven to 350 F/ 180 C
2) In a large bowl, mix butter into the mashed bananas, using wooden spoon. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix just enough to blend the ingredients; do not over0mix, the lumps will work themselves out. 3) Add chopped walnuts to the batter and mix them in to distribute evenly through the batter. 4) Butter a 4 8 inch loaf pan. Line the bottom of the pan with parchment paper, butter the parchment paper too. Pour the batter in the pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve. Note: lining the bottom of the pan with parchment paper ensures that the bottom of the bread will not get stuck. Chai banana bread Chai banana bread 1 stick (1/2 cup) unsalted butter 1 cup granulated sugar 2 large eggs, room temperature 1-1/2 cups all-purpose flour, spooned into measuring cup and leveled off with a knife 1 teaspoon baking soda 3/4 teaspoon ground cardamom 3/4 teaspoon cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon allspice 3/4 teaspoon salt 1 cup mashed very ripe bananas, from 2-3 bananas 1/2 cup sour cream 1 teaspoon vanilla
1/2 cup chopped walnuts (optional) Instructions Preheat oven to 350 degrees. Grease a 9 x 5 x 3-inch loaf pan with non-stick cooking spray. In a large bowl or electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 2 minutes. Beat in eggs one at a time, incorporating well after each addition. Scrape down sides of bowl as necessary. In a medium bowl, whisk together the flour, baking soda, cardamom, cinnamon, ginger, allspice, and salt. Add to the butter mixture and beat gently until just combined. Add bananas, sour cream and vanilla and mix on low speed until just combined. Gently stir in nuts if using. Pour batter into prepared loaf pan and bake until deep golden brown and cake tester inserted into center comes out clean, 60-70 minutes. Let rest in pan for about 10 minutes, then turn out onto rack to cool completely. This bread is best enjoyed warm out of the oven or toasted.