Bananas

Go bananas and enjoy one of the oldest known fruits.

Thought to be native to South-East Asia, the banana is one of the oldest known fruits. There are hundreds of types of bananas, but in Australia the most common varieties are the cavendish and the lady finger.

High in natural fruit sugars, vitamins B6 and C, and potassium, this fat-free fruit is a great high-energy snack.

Buying

Bananas are available from supermarkets all year round, but are at their best in summer and autumn. Look for firm fruit with unblemished skin.

Storing

Store at room temperature out of direct sunlight. Keep bananas away from avocados, apples and other fruits that release ethylene gas, which accelerates ripening.

Cooking

Bananas are usually eaten raw, but they can also be fried and served with ice-cream, or mashed and added to cakes. Great with cream, maple syrup, honey, cinnamon, chocolate and yoghurt.

Banana cake with passionfruit icing

Preparation Time - 20 minutes

Cooking Time - 40 minutes

Ingredients (serves 8)

• Melted butter, to grease
• 125g butter, softened
• 155g (3/4 cup, firmly packed) brown sugar
• 2 eggs
• 300g (2 cups) self-raising flour
• 50g (1/3 cup) plain flour
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 160ml (2/3 cup) buttermilk
• 2 large overripe bananas, mashed

Passionfruit icing

• 25g (1/3 cup) shredded coconut
• 125g cream cheese, at room temperature
• 80g (1/2 cup) icing sugar mixture
• 2 tbs unstrained passionfruit pulp

Method

• Preheat oven to 180°C. Brush an 11 x 21cm (base measurement) loaf pan with melted butter to lightly grease. Line the base and 2 opposite long sides with non-stick baking paper, allowing it to overhang slightly.
• Use an electric beater to beat together the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until just combined.
• Stir in half the combined flours, and half the cinnamon and ginger until just combined. Stir in buttermilk, remaining combined flours, cinnamon and ginger, and banana until combined. Spoon into prepared pan and smooth the surface.
• Bake in preheated oven for 40 minutes or until a skewer inserted into the centre comes out clean. Remove from oven. Set aside in the pan for 5 minutes before turning onto a wire rack for 30 minutes or until cooled completely.
• Meanwhile, to make the passionfruit icing, heat a small non-stick frying pan over medium heat. Add the coconut and cook, stirring, for 2 minutes or until toasted. Remove from heat. Use an electric beater to beat together the cream cheese, icing sugar and passionfruit pulp in a large bowl until pale and creamy.
• Place the cake on a serving platter. Use a round-bladed knife to spread the icing over the cake. Sprinkle with coconut and cut into slices to serve.

Notes & tips

• This cake will keep in an airtight container out of direct sunlight for up to 3 days.
• You'll need 2 passionfruit for this recipe.

The Cook and the Chef

This is one of my favourites shows. It started back tonight *woohoo* on the ABC at 6.30pm. I love the cook - Maggie, and the chef - Simon, together. They are a really great team and I so enjoy the bantering that goes on between them. Neither of them are pretentious either.

This was my pick of the recipes from tonight's show.

Pavlova, Macadamia

Ingredients - Makes 1 large, 6 servings

Meringue:
4 egg whites, at room temp
180 g caster sugar
½ cup macadamia nuts roasted & roughly chopped
1 pinch cream of tartar

To assemble the pavlova:
3 ripe bananas sliced
¾ cup crème fraiche
¾ cup whipped cream
Pulp of 6 passionfruit
Method

Beat the egg whites in the bowl of an electric mixer until soft peaks form, add cream of tartar. Add the castor sugar slowly in 3 additions beating well after each addition. Make a 20 cm circle then begin adding the nuts. Continue to process until glossy. Line a large baking tray with baking paper, spoon the meringue into the centre of the paper and gently spread out into a rough circle. Place in an oven (not fan forced) previously heated to 180C and immediately turn the heat down to 140C. Cook for approx. one hour and a quarter. Turn the oven off leaving the door slightly ajar and allow the pavlova to cool.

To Assemble:
Mix the crème fraiche through the whipped cream. Divide this mixture between the pavlova bases or all onto the top of the large base, top with the sliced banana and then with the passionfruit pulp.
The Cook and the Chef