September 25th, 2011
Maple Butter pictures (1 of 4)
I first tasted this incredibly creamy maple butter at a lovely seaside cafe in Sydney. This maple butter was served with a slice of toasted banana bread and I was immediately hooked.
I usually make up a tub of this maple butter and store it in my fridge. So I can easily reach it whenever I have the craving. This maple butter goes very well on toasts, pancakes, banana bread, muffins and biscuits.
To think outside the box, you can also use this maple butter to make a luscious and creamy maple frosting for cupcakes.
print Maple Butter Recipe
Makes 1 cup
2 sticks (230 g) unsalted butter, softened (very soft)
1/4 cup maple syrup
1. Combine both ingredients in a medium bowl and mix well.
2. Spoon along the center of a piece of plastic wrap to form a log.
3. Roll up to enclose and twist the ends to secure.
4. Place in the fridge for 30 minutes or until firm.
5. Slice to spread it on banana bread, pancakes, muffins, toast, or biscuits.
6. Alternatively, you can store it in a covered container. Use as needed.
Maple Butter | Maple Butter Recipe | Gourmand Recipes
September 12th, 2011Baking Recipes, Bread / Pastry, Breakfast / Brunch, Cake / Cookies, Recipes34 Comments
Banana Bread pictures (1 of 5)
This banana bread recipe is my all time favorite. It is always the first recipe that I reach out to when I have a few ripe bananas.
It’s easy to make banana bread. This recipe has only a few simple steps, with basic ingredients that you can find in your pantry. I added some maple syrup to the mashed bananas before combining them in the batter. This simple step adds a wonderful richness to the already flavorful banana bread.
Banana bread freezes well and always comes in handy when, my daughter Miss C comes back from school hungry. One minute in the toaster and she has absolutely delicious afternoon tea on her plate.
I love adding chopped nuts (walnut or pecan are my favorites) or oatmeal to the batter to give it an extra layer of texture. A light sprinkle of ground nutmeg or cinnamon is also a great addition.
My homemade maple butter is the perfect companion to this banana bread. On a slightly guilty tone, I sometimes like drizzle caramel sauce on my banana bread. Sinful… I know but it’s absolutely indulging.
print Banana Bread Recipe
Makes a 9 x 5 inch loaf INGREDIENTS:
2 cups plain flour
1 teaspoon baking soda
3/4 cup light brown sugar
1 stick (113 g) unsalted butter, softened
1 teaspoon vanilla extract
1 cup lightly mashed banana (2-3 ripe banana)
2 tablespoons maple syrup
1/4 cup milk
1. Preheat the oven to 350°F.
2. Grease a 9 x 5 inch loaf pan with the butter. Lined the bottom with a sheet of baking paper and lightly dust the sides with flour.
3. Sift the flour with the baking soda and mix well. Set aside.
4. Cream the sugar, butter and vanilla extract with an electric mixer until the mixture is light and pale.
5. Add 1 egg at a time. Beat with low speed until well mixed.
6. Use a fork to mash up the banana and stir in the maple syrup and mix well.
7. Add the mashed banana in the mixture and mix well.
8. Alternately beat in the flour mixture and the milk in 2 batches (flour, milk, flour, milk) into the egg mixture, mixing until just blended.
9. Bake in the oven for 45-50 minutes or until a cake tester comes out clean.
10. Let it cool in the tin for 5 minutes. Turn the banana bread out and let cool on a wire rack.
11. Slice the banana bread into thick slices and serve warm with butter.
* The banana bread keeps well in an airtight container for up to 3 days. Reheat in a toaster or oven before serving.
* This banana bread also freezes very well. Slice the loaf into individual portions, separate each slice of the banana bread with a grease proof paper and store in a Ziploc bag or in a freezer friendly container.
Banana Bread | Banana Bread Recipe | Gourmand Recipes