4 ripe bananas
2 free range eggs (room temperature)
200g fine sugar
110g butter (room temperature)
85ml semi-skimmed or butter milk
285g plain flour
1 teaspoon baking sode
2 tablespoons of cocoa
red food colouring (to taste)
200g cream cheese (room temperature)
110g butter (room temperature)
150g icing sugar
1 teaspoon vanilla extract
hearts sprinkles
For Mum we bake banana bread, because tomorrow it is Dutch Mother's Day. We make it red velvet because she is the sweetest mom. We also make a cream cheese topping and sprinkle it with tiny hearts. This will make her very happy indeed!
How to make red velvet banana bread with a cream cheese topping
Peel the bananas then crush them using a fork.
Put them in the mixer with the eggs, sugar and milk.
Mix the ingredients until they are well combined.
Add flour, bakingpowder and cocoa, mix until well combined.
Preheat the oven to 180°C and grease a baking tin
Add drops of colour to the batter.
Fill the tin up to 2/3 with batter.
Bake the banana bread until cooked in +/- 45 minutes, meanwhile make the topping
Mix the butter, cream cheese and vanilla until soft.
Mix the icing sugar into the frosting in parts.
Allow the bread to cool in the tin, then on a wire rack.
Spread the topping on the banana bread.
Scatter sprinkles on the wet topping.
Lovely with a cup of tea!
Happy Mother's Day!