Some people cook/bake inspired by the recipes. Some cook/bake inspired by fresh ingredients. Some cook/bake inspired by their taste buds. I, myself, cook/bake inspired by the “props” I just got. (This happened when I got the props I really like.)
In this case, I just got a new kitchen towel and new muffin liners, and I tried to make something that I can use my props with. Don’t get me wrong; of course, I do test the recipe. I have to be sure that I love the recipe, and then I play around with the styling, which is the fun part. It got to the point that sometimes I dreamt about food styling. Crazy, right?
Anyway, this is my go-to banana bread recipe. It came out moist and yummy every times. I did not want to put the recipe on the blog before because I lacked the idea of how to style the photo. Well, the wait is over. (smiley face) I hope you enjoy making this as much as I enjoy eating it.
- 125g butter, softened
- 1 cup (175g) brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups mashed banana
- ½ cup (140g) crunchy peanut butter
- 1¾ cups (255g) plain (all-purpose) flour, sifted
- 1 teaspoon baking powder, sifted
- 1 teaspoon bicarbonate of (baking) soda
- 1 teaspoon ground cinnamon
- ⅓ cup (80ml) maple syrup
- icing (confectioner’s) sugar, for dusting
Preheat oven to 160°C (325°F). Line a standard muffin tin with paper liners.
Place the butter, sugar and vanilla in an electric mixer and beat for 8–10 minutes or until pale and creamy. Scrape down the sides of the bowl. Gradually add the eggs and beat well to combine. Add the banana, peanut butter, flour, baking powder, bicarbonate of soda, cinnamon and maple syrup and stir to combine.
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotate tin halfway through, until the cake tester inserted in the centers comes out clean, about 30 minutes.
Cool in the tin for 20 minutes before transfer to a wire rack to cool completely. Dust with icing sugar to serve.
Reference: This recipe is from Donna Hay.