A recipe straight from Grandma’s collection – banana bread with biltong butter. It makes for a modern marriage of two classics. With a brand new, fresh coat, this indulgent twist and fusion gives gran’s ball-and-claw recipes a newfound flair!
Banana bread with biltong butter
- 4 large, ripe bananas
- 100g butter, melted
- 45ml (3 tbsp) sugar
- 2 eggs, beaten
- 5ml (1 tsp) vanilla essence
- 230g cake flour
- pinch salt
- 5ml (1 tsp) baking powder
- 250g butter
- 100g biltong, chopped finely
For the banana bread, preheat the oven to 180°C and grease a loaf tin. Mash the bananas using a fork. Combine the melted butter with the sugar, eggs and vanilla essence. Sieve the flour, salt and baking powder and add to the egg mixture. Mix to combine. Pour the mixture into the greased loaf tin and place in the oven, 30 – 40 minutes, until the loaf is golden brown. Remove from oven and set aside.
For the butter, in a small bowl, soften the butter and mix in the sliced biltong.
Spread the biltong butter generously over the freshly baked, warm banana bread and serve, butter melting into the bread.
For an extra moist and more savoury version, add thinly sliced biltong to this recipe.