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Triple Chocolate Banana Cake Bars

 

I absolutely love the combination of chocolate and banana together. I think it’s a match made in dessert heaven so when I stumbled across this recipe for chocolate and banana cake bars – which contained all three types of chocolate – I knew I had to share it with you.

Guess who’ll be baking away this weekend?

Makes: 16 cake bars

INGREDIENTS:

250g plain flour

130g butter, softened

100g soft brown sugar

3 ripe bananas

2 eggs, beaten

1tsp baking powder

1 tsp vanilla extract

1 tsp bicarbonate of soda

60g dark chocolate

30g white chocolate

30g milk chocolate

45ml milk

METHOD:

  1. Preheat oven to 160ºC.
  2. Butter and line 2 22cm x 24cm cake tins.
  3. In a large bowl cream together the butter and sugar.
  4. Mash bananas.
  5. Add to the butter mixture along with vanilla and eggs.
  6. Sieve flour, baking powder and bicarbonate of soda into the bowl.
  7. Combine well.
  8. Add all the chocolate and milk.
  9. Stir well.
  10. Spoon mixture into tins.
  11. Bake in the middle shelf of oven for about 20mins.
  12. Insert a skewer or knife into the middle of the cake. If it comes out clean it’s ready.
  13. Remove from oven and allow to cool slightly.
  14. Slice into rectangles while in the tin.
  15. Remove from tin and serve.

COOK’S TIP:

  • Instead of making cake bars, this mixture can be used to make muffins. Just substitute cake tins for muffin tray lined with muffin cases.
  • Chocolate can either be broken into chunks or shop bought chocolate chips can also be used.

 

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Passionate About Grenadilla!

 

 

Everyone who knows me knows that although I try to eat healthy and like fruit, I’m not really an apples and oranges kind of girl. I love anything that’s a bit out of the ordinary so I can’t get enough of exotic fruits. Dragon fruit, mango, lychees, rumbutans… you name it, I’ve tried it. Or so I thought… After being introduced to grenadillas by a friend this week, I tried them for the first time. “If you like passion fruit, you’ll love grenadillas,” said my friend confidently. And he wasn’t wrong. The grenadilla is indeed a relative of the delicious passion fruit and hails from South America. Whereas passion fruits have a tough purple skin, grenadillas – which are larger in size – have an inedible, shiny, orange-gold skin which appears hard at first but is actually surprisingly fragile. There is a very spongy pith before you get to the edible part of the fruit. As with passion fruit, the edible part consists of black seeds covered in a jelly-like pulp; the only differences being  that the pulp is more of a pale champagne colour and is much sweeter in flavour – almost like honey.

 

 

HOW TO PREPARE

  • Grenadilla is orange and firm when it is ripe.
  • Ripe grenadilla can be refrigerated for a few days.
  • Cut the fruit into two halves as you would with passion fruit.
  •  Scoop out the jelly-like pulp with a spoon. The skin is not to be eaten.

HOW TO EAT

  • Granadilla is commonly eaten by itself but it can be cooked or juiced.
  • It makes a great jelly, jam, pie filling, flan topping or cake frosting and also makes a great addition to  fruit salads.

It also has great nutritional value and is said to be  an excellent source of fibre and essential minerals, such as phosphorus, iron and calcium.  They are usually available in the spring months so now is the time to try them. You never know – it could be your new favourite fruit!

Try this recipe for  a granadilla and blood orange meringue pie – a tropical twist on the classic lemon pudding.

GRANADILLA AND BLOOD ORANGE MERINGUE PIE

 

INGREDIENTS:

1 20cm pie case

385g can of condensed milk

125ml lemon juice

5ml grated lemon rind
3 egg yolks
50ml granadilla pulp
1 Blood orange juice and rind
3 egg whites
125ml castor sugar

METHOD:

1. Combine the condensed milk, lemon and orange juices, rinds, yolks and granadilla pulp and mix well.
2. Pour into the crust.
3. Beat the egg whites until stiff then gradually beat in the castor sugar, reserving 15ml to sprinkle on top.
4. Pile the meringue on top of the filling.
5. Sprinkle with the remaining castor sugar.
6. Bake at 180°C for 20 minutes or until the meringue is light golden brown.
7. Turn off the oven and leave the pie in for another hour.
8. Remove and cool completely before serving.
9. Enjoy!

 

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