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When I like something very much, I usually get obsessed and want to make it again but I don’t like making it exactly the same.  As I don’t find much time to blog, I am posting all three variations I made to this banana bread.

It all started when I had lots of ripe bananas and decided to make a Banana Bread with Cream Cheese Frosting.

 

The first one was made in Spring and the weather was cloudy for several days so I did not manage to get any decent photos.    The basic recipe is the same but each time I made something different.

I love the aroma of masticha so I decided to add some in the cream cheese frosting.   I had more ripe bananas than what I needed to make the cake so I roasted the remaining and used them in the filling.  This cake is one of our favourite and each time,  it disappeared in no time.

In the second and third one I added masticha in the cake as well.    For the new readers of my blog, you may find more about Greek Masticha here and here.

Note:  The taste of masticha is an acquired taste so if you’ve never tried it before, you could start by adding 3 – 4 tears.


The cake was cut into two layers and in the middle the cream cheese frosting was added as well as all the roasted bananas.

I made the banana bread again and this time the banana bread was cut into three slices.  While I was adding the cream cheese frosting, the idea of using hazelnut praline sounded good, so I added some praline on top of the cream cheese.  On top I wanted to use something Greek and unique and used one of my favourite Greek Spoon sweets «karydaki» which is a walnut preserve.

Masticha, Walnut, Praline, Banana Bread with Masticha Cream Cheese frosting, recipe by Ivy

Preparation time:  30 minutes

Baking time:  1 hour

Makes:  1 Pyrex 25,5 x 18 cm (10 x 7″) or 2 in 30 x 10 cm (11.80 x 3.90″) bread tins

Ingredients:

1 ¼ cups raw cane sugar

½ cup olive oil margarine or butter, softened

3 eggs

1 ½ cups mashed very ripe bananas (3 medium)

100 grams (about ½ cup) Greek yoghurt

1 teaspoon vanilla

2 1/2 cups cake flour

1 teaspoon baking soda

½ teaspoon salt

Baked Bananas:

2 large ripe bananas

2 tsp raw cane sugar

also

2 tbsp hazelnut praline

Cream Cheese frosting:

200 grams Cream Cheese

250 ml heavy cream

75 grams icing sugar

7 drops mastic, pounded with 1 tsp icing sugar

Additional Ingredients:

2 heaped tbsp hazelnut praline

6 tbsp walnut preserve syrup

1/2 cup roasted walnuts

3 karydakia (walnut preserves)

Directions:

Place oven rack to 2/3 of the oven so that your cake pan will be in the center of oven.

Preheat oven to 180 degrees C / 350 degrees F.

Line a Pyrex or a cake pan (18 x 25.5 cm / 7 x 10 inches) with parchment paper or butter the cake pan and then dust with flour and tap out excess. .

Sift flour (or use all purpose flour with corn flour) and mix in baking soda, masticha and salt.

In your mixer bowl, beat butter with sugar on medium speed until smooth.  Add bananas, one at a time and mix until they mash.  Add yoghurt and mix and finally add eggs, one at a time, mixing until they are incorporated.  At this stage they may seem as if they have curdled but that’s fine.  Increase your mixer speed and beat until light and fluffy

Stir in sifted flour just until moistened.

Bake for about 1 hour or until golden and a toothpick inserted in the center comes out clean. Remove to cool on a wire rack.

In the same cake pan add a new piece of parchment paper and cut 2 ripe bananas in the middle and sprinkle with cane sugar.  Cook for about 15 minutes, until they caramelize.  Mash with a fork and mix in hazelnut praline. Set aside to cool.  In a smaller baking tin (such as a bread tin) add the walnuts and roast them simultaneously with the bananas.

Meantime, with a hand mixer whisk heavy cream for a few minutes,  add cream cheese, praline and sifted sugar and whisk until thick.  Refrigerate until ready to use.

Cut the cake in the three pieces and wet it with «karydaki» (walnut) syrup.  Spread a layer  (about 3 heaped tablespoons) of cream cheese and then add half mashed bananas.  Continue with second layer, wetting it with syrup and adding cream cheese and bananas.

Finally spread the remaining cream cheese mixture on top with a knife.  Crush the roasted walnuts and sprinkle them on top.

Cut each «karydaki) into 6 – 7 thin slices and decorate the cake.

Refrigerate for about 2 hours, before serving.  Add some extra walnut syrup on top.

 

The cupcakes are based on my above recipe with just a few changes and the cream cheese frosting is different.  The butter I had was a little bit more than 1/2 cup and the bananas were bigger, so I adjusted the remaining ingredients.  The cups mentioned are just indicative so you should follow the measurements as everything was weighed.

Masticha Banana Bread Cupcakes with Masticha Cream Cheese frosting, recipe by Ivy

Preparation time:  30 minutes

Baking time:  15 – 20 minutes

Makes:  24 cupcakes

Ingredients:

270 grams raw cane sugar

145 grams butter, softened

3 eggs

320 grams very ripe bananas (3 big ones)

100 grams (about ½ cup) Greek yoghurt

10 tears of masticha pound with1 teaspoon sugar

325 grams (about 2 1/2 cups+) cake flour

1 teaspoon baking soda

½ teaspoon salt

Mastic Cream Cheese frosting:

 Ingredients:

400 grams Cream Cheese

60 grams butter

150 grams icing sugar

10 drops mastic, pounded with 1 tbsp icing sugar

Additional ingredients:

2 bananas (not ripe) for decoration

Directions:

Place oven rack to 2/3 of the oven so that your cake pan will be in the center of oven.

Preheat oven to 180 degrees C /350 degrees F. Line a muffin pan with cupcake liners or butter the muffin pan and then dust with flour and tap out excess.

Sift cake flour (or use all purpose flour with corn flour) and mix in baking soda, masticha and salt.

In your mixer bowl, beat butter with sugar on medium speed until smooth.  Add bananas, one at a time and mix until they mash.  Add yoghurt and mix and finally add eggs, one at a time, mixing until they are incorporated.  At this stage they may seem as if they have curdled but that’s fine.  Increase your mixer speed and beat until light and fluffy.

Stir in sifted flour just until moistened.

Bake for about 15 – 20 minutes or until golden and a toothpick inserted in the center comes out clean.

Remove to cool on a wire rack.

Using a piping bag decorate the cupcakes and add a thin slice of banana on top.

And here’s another one…. with Sour Cherries.

The recipe is almost the same as the first recipe, but substituted yoghurt with milk as I didn’t have any yoghurt and added a little bit more flour.  I cut the cake in three layers.  Whipped 300 grams cream cheese mixed with 2 tbsp butter and 250 ml heavy cream, 1/4 cup icing sugar and 1 tsp vanilla essence.  Set aside about 1/3 of the cream for the top and in the remaining mixed two roasted bananas, which I used as the filling.   I wet the cake with lots of wild sour cherry syrup, added a thin layer of hazelnut praline, a layer of banana cream cheese and a few sour cherries scattered here and there.  Repeated with a second layer.  Topped the cake with the cream cheese and dropped some hazelnut praline on top.  Et voilà!

Kopiaste and Kali Orexi,

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10 σχόλια on Greek inspired Banana Bread and Cupcakes with Masticha Cream Cheese Frosting

  1. Ο/Η Rosa λέει:

    What a fantastic creation! I love that combination of flavors. Heavenly.

    cheers,

    Rosa

  2. Ο/Η Eftychia λέει:

    Yummy dessert! I wish I could taste it.
    Eftychia recently posted..Mexican ChocoflanMy Profile

  3. Ο/Η ellenbcookery λέει:

    I love banana bread! I’m so pleased you shared the different recipes. All versions look scrumptious! I will definitely be making at least one of these banana specialties in the near future.

    I was recently told that banana bread is a Cypriot specialty? Is this correct?

  4. Ο/Η Ben λέει:

    Oh, the banana bread looks amazing! I’d love to try this Greek inspired version.
    Ben recently posted..Welcome June!My Profile

  5. Ο/Η elly λέει:

    The cake sounds great, Ivy. I have some mastiha and I never know what else to add it to, but it looks like I will need to add it to some frosting. What a good idea!
    elly recently posted..Meatless Monday: Pasta with Goat Cheese, Lemon and AsparagusMy Profile

  6. Ο/Η Sally λέει:

    I\’m hunger for banana. Looks really delicious!

  7. Ο/Η Priya λέει:

    Mindblowing bakes,seriously wish to have few slices from that gorgeous banana bread.
    Priya recently posted..Whole Black Urad Dal Medhu VadasMy Profile

  8. Ο/Η Peter G λέει:

    I love all banana types of desserts Ivy..and all these look incredible. The karydaki spoon sweet is a brilliant idea!
    Peter G recently posted..Perfect Pork Cutlets-with Fennel and ApplesMy Profile

  9. Ο/Η Jill Colonna λέει:

    Ivy, I want to come to Greece even if it’s for the taste of your masticha. Love all of your combinations here!
    Jill Colonna recently posted..Christophe Roussel Macarons at Montmartre ParisMy Profile

  10. Ο/Η Barbara Adams λέει:

    Thanks Ivy! You just gave me some nice ideas for this weekend’s desserts.

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