Banana split

Some desserts will always be popular! Good, traditional banana split will always satisfy. 

Ingredients (serves 1)

• 1 banana, peeled, cut lengthways
• 2 scoops vanilla ice-cream
• 2 tablespoons chocolate sauce (see related recipe)
• 3 pecans, chopped

 

Method

1. Place banana slices on a plate. Top with scoops of ice-cream.
2. Drizzle with chocolate sauce. Sprinkle with nuts. Serve.

Banana chocolate cake

Made with ripe bananas, this moist chocolate cake is easy to whip up for any family occasion. 

Ingredients (serves 8)

• 1 1/2 cups wholemeal self-raising flour
• 3/4 cup self-raising flour
• 2/3 cup cocoa powder
• 1/2 teaspoon bicarbonate of soda
• 1 cup caster sugar
• 2 eggs, lightly beaten
• 2 large, over-ripe bananas, mashed (see note)
• 3/4 cup buttermilk
• 1/2 cup vegetable oil

• Icing

• 1 1/2 cups icing sugar mixture
• 1 tablespoon cocoa powder
• 2 to 3 tablespoons milk, warmed

 

Method

1. Preheat oven to 180°C. Lightly grease an 8-cup capacity, 24cm fluted ring tin. Sift flours, cocoa and bicarbonate of soda into a bowl. Add husks from sieve. Add sugar. Stir to combine. Make a well in the centre.
2. Combine eggs, banana, buttermilk and oil in a jug. Pour into well. Stir to combine.
3. Spoon cake mixture into prepared tin. Smooth surface. Bake for 40 to 45 minutes or until a skewer inserted into the centre comes out clean. Stand cake for 5 minutes in tin. Turn out onto a wire rack to cool.
4. Make icing: Sift icing sugar and cocoa into a bowl. Add milk. Using a wooden spoon, mix until smooth. Pour icing over cooled cake. Using a flat-bladed knife, spread over top. Allow icing to run down sides. Stand for 20 minutes or until icing sets. Serve.

 

Notes

You will need 1 cup mashed banana.

Step-by-step steamed banana and coconut cakes

 

 These coconut cakes with surprise banana filling is the perfect way to end to an Asian inspired meal. 

Makes

18

Ingredients

• 240g sticky rice flour (see note)
• 1/3 cup (75g) caster sugar
• 200ml hot water
• 2 large (about 230g each) ripe bananas, cut widthways into 2cm pieces
• 2 cups (130g) shredded fresh dry coconut

 

Method

1. Sift flour into a bowl. Add 1/4 cup (50g) sugar and stir to combine. Add water and stir to combine. Turn on to a floured work surface and knead until smooth. Roll dough into walnut-sized balls.
2. Half fill a wok with water and bring to the boil over high heat. Line the base of a large bamboo steamer with baking paper. Use your thumb and forefinger to flatten one dough ball into a disc slightly bigger than the width of a banana slice. Place over the banana and gently press down to cover the top and sides. Repeat with remaining dough and bananas.
3. Place half the cakes in the steamer, then place over wok. Cook, covered, for 5 minutes. Remove steamer from wok and sprinkle cakes with half the remaining sugar. Spread coconut over a plate. Use a spatula to transfer cakes, one at a time, to coconut and roll to coat. Repeat with remaining cakes, sugar and coconut.

 

Notes

Sticky rice flour or glutinous rice flour is flour milled from sticky rice. Available from the Asian section of most supermarkets. Packaged dry shredded and desiccated coconut can be used as a substitute for fresh dried coconut - simply soak in cold water for 10 minutes before using to rehydrate. These cakes should be eaten warm, but you can make them in advance and reheat in the steamer just before serving.

Banana and walnut bread

This easy-to-make bread is a cafe classic with good reason. It's delicious, low fat and freezes well - if there's any left, that is! 

Preparation Time

20 minutes

Cooking Time

45 minutes

Makes

1 loaf

Ingredients

• 300g (2 cups) self-raising flour
• 70g (1/3 cup, firmly packed) brown sugar
• 100g walnuts, coarsely chopped
• 1 tsp bicarbonate of soda
• 2 eggs, lightly whisked
• 250ml (1 cup) milk
• 1 cup (about 2 large) mashed banana

 

Method

1. Preheat oven to 180°C. Line the base and sides of a 6cm-deep, 20 x 10cm loaf pan with non-stick baking paper.
2. Sift the flour into a large bowl. Add the sugar, walnuts and bicarbonate of soda, and stir to combine.
3. Add the egg, milk and banana, and gently fold until well combined. Spoon the mixture into the lined pan. Bake in oven for 45 minutes or until a skewer inserted into the centre comes out clean. Set aside to cool completely. Cut into slices to serve.