Sunbeam Banana Bread with Sultanas
Preparation 20 Minutes
Cook 50 Minutes
Serves 10
Method
Toast & enjoy!
Note | You need 2 large overripe bananas for this recipe because they mash easily and are the most flavourful. The third banana cut in half and lay over mix before baking. We sprinkled a 1tbsp brown sugar over mix too.
Ingredients
1/2 cup SUNBEAM Sultanas
125 gram butter, softened
3/4 cup caster sugar
2 eggs
2 cups self-raising flour
1/2 teaspoon bicarbonate of soda (baking soda)
1 cup mashed banana (approx 3 over ripe)
Pinch of salt
2 Tbsp milk
1tbsp brown sugar to sprinkle over before baking
Recipe Collection
Mini White Choc Puddings
- Sift flours, mix in breadcrumbs, cranberries, currants, pistachios, chocolate and rind.
- Cream butter and caster sugar until light and fluffy, pour in condensed milk and vanilla beating continuously. Beat in eggs one at a time beating well after each addition.
- Make a well in the centre of the breadcrumb mixture and pour in butter mixture, mixing well to combine.
- Prepare 8 mini pudding basins (200ml capacity): Cut 8 baking paper circles fitting the top, 8 circles fitting the bottom of the pudding basins and 8 circles 6cm larger than the basins. Grease well and insert a paper circle into the bottom of each basin.
- Spoon mixture into prepared ¾ cup basins, smooth and top with a paper round. Take the 6cm round and fold a 1cm pleat in the centre. Tightly secure with kitchen string approximately 1 – 2cm below the pudding top.
- Place a wire rack onto the base of a large saucepan and arrange puddings on top. Add enough boiling water to fill halfway up pudding basins. Cover and steam for 1 hour, replenish water when needed. Remove from water, stand for 10 minutes before carefully turning out. Serve with caramel brandy sauce.
Caramel brandy sauce
- Place sweetened condensed milk, brown sugar, golden syrup and butter in a medium saucepan, cook, stirring occasionally for 5 minutes or until mixture begins to change to a caramelise. Remove from heat and leave to cool for 10 minutes. Pour in brandy and cream, mix well.
Tip: These puddings can also be steamed in the microwave. Ensure your moulds are microwave safe, cook in microwave on defrost setting for 20 minutes, check if a skewer inserted into pudding comes out clean. If not cooked, microwave at 5 minute intervals, until skewer comes out clean. Stand for 10 minutes before turning out.
Decadent Fruit Mince
Mix all the ingredients in a large bowl till combined.
Place into sterilised jars and store in a cool dark dry place to macerate for as long as you can before using.
This fruit mix made ahead can be used for so many great Sunbeam Recipes!
Walnut & Sultana Monkey Bread
Prepare the dough: The dough comes together with a mixer. You can also make the dough by hand, but it requires a bit of arm muscle. After the dough comes together in the mixing bowl, it’s time to knead. You can simply continue beating the dough with the mixer for this step or you can knead the dough by hand.
Let the dough rise: The dough rises in about 1-2 hours in a relatively warm environment.
Punch down the dough: Punch down the dough to release the air.
Shape & coat dough balls: Pull off little pieces of dough and roll into balls. Dunk the balls into melted butter, then coat with cinnamon sugar. Little bakers love to help out with this step! Good thing to note: the heavier the cinnamon-sugar coating, the more these little monkey bread bites will taste like gooey cinnamon rolls.
Let the shaped monkey bread rest for 20 minutes: Arrange the coated balls in a flat oven proof pan or a cast iron pan, cover lightly, then set aside to rest as you preheat the oven. The balls will slightly rise during this time.
Top with buttery brown sugar sauce: Before baking the monkey bread, mix melted butter, brown sugar, and vanilla extract together. Stir in the nuts. Pour any remaining sauce sauce all over the dough balls.
Bake:
Bake until the top is lightly browned, about 40 minutes.
Invert onto serving plate: Allow the monkey bread to cool for 5-10 minutes, then invert it onto a serving plate.
Drizzle with vanilla icing: Whisk confectioners’ sugar, milk, and vanilla extract together until smooth. Drizzle all over the warm monkey bread. Top with extra nuts
Easter Fruit Loaf
Preheat oven to 180°C
Dough:
- Sift self raising flour, bi-carb soda, mixed spice and castor sugar into a large bowl. Pour in buttermilk and mix with a butter knife to combine. Tip onto a floured surface and knead for 1 minute. Roll out to a 40cm x 30cm rectangle.
- Cream butter, sugar and vanilla essence until light and fluffy. Thinly spread creamed butter mix over dough and sprinkle evenly with almond meal. Combine all the fruit in a small bowl and spread on top of the almond meal.
- Roll into a loaf, place on a greased paper lined oven tray and set aside for 15 minutes to allow dough to rise.
- Bake for 45 minutes. Remove from oven and cool on a wire rack. When cool, ice and sprinkle with toasted flaked almonds.
Icing:
- Combine sifted icing sugar with boiling water.
Smoked Eggplant Dip
Pre-heat oven to 180°C (160°C fan-forced).
- Prick eggplant all over with a fork. Place both eggplants over a low gas flame on your cooktop, turning often until skin is charred all over. Remove to a lined baking tray and continue cooking in the oven for 30 minutes or until completely tender and cooked through.
- When cool, peel skin away from eggplants, discarding stems and juices.
- Roughly chop the flesh and combine with yoghurt, lemon juice, tahini, garlic and seasonings.
- Combine currants with sherry vinegar and set aside for 10 minutes.
- For serving, toss together the drained currants, pine nuts, parsley and seasonings. Spoon eggplant dip into a serving dish and sprinkle with pine nut mixture. Drizzle with extra virgin olive oil and serve with warmed turkish bread.
Decadent Christmas Cake
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Pre-heat oven to 150°C (130°C fan-forced). Lightly grease and line a deep 20cm cake pan with three layers of baking paper. Combine mixed fruit, raisins, and sultanas in a large saucepan. Add water and port, mix through. Place over a low heat for 5 minutes until liquid is absorbed and fruit softened. Set aside to cool.
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Using electric mixer, beat the butter and sugar together until creamy. Add eggs one at a time until all incorporated. Fold in flours and spices.
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Remove from mixing stand and fold in the fruit mixture with a large spoon. Mixing until well combined. Spoon batter into prepared cake tin and smooth the top. Decorate with almonds bake for 2 hours 30 minutes, or until an inserted skewer comes out clean. Allow to cool in the tin before removing to a cooling rack to cool completely. Brush the top with jam whilst the cake is still warm.
