Banana bread lamingtons
Anzac Day, April 25. On this national day of importance, friends and family gather for a relaxed, Aussie-flavoured feast. Go for easy finger food, barbecue staples, homespun sweets and, of course, a tray of Anzac biscuits. Lamingtons are a must. Arguably this banana bread version is simpler to make than the traditional sponge-based type, as banana bread is so simple to make. You literally measure everything out then stir it all together and bake!
MAKES 18. Resting time 8 hours. Chilling time 15 minutes.
MAKES 18. Resting time 8 hours. Chilling time 15 minutes.
Ingredients
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Method
- Preheat the oven to 180°C. Lightly grease and flour the sides of a 15.5 x 28 cm (base measurement) baking tin or dish and line the base with baking paper.
- Sift the flour and soda into a bowl then stir in the sugar.
- In another bowl, whisk together the oil, sour cream, vanilla extract, eggs and banana and whisk until smooth. Combine with the flour mixture, stirring with a wooden spoon until smooth and combined well. Pour the mixture into the prepared tin and bake for 40 minutes or until a cake tester withdraws clean.
- Cool the banana bread in the pan for 10 minutes then turn out onto a wire rack to cool completely. Using a large serrated knife and holding it horizontally, trim a little from the top of the bread so it is an even thickness (it will peak in the middle a little during baking).
- Cut into 18 even-sized squares and stand 8 hours or overnight on a wire rack, to dry out a little.
- To make the icing, combine the coconut cream and white chocolate in a medium-sized bowl. Place the bowl over a saucepan half filled with simmering water - the saucepan should be large enough for the bowl to fit snugly. Heat the mixture for about 8 minutes or until the chocolate is melted - do not allow it to get too hot or the chocolate may seize.
- Remove from the heat, stir until smooth then cool to room temperature. Using a whisk, gradually beat in the icing sugar mixture until the mixture is smooth and thick, then whisk in the butter. Place the shredded coconut on a large plate.
- Working with one piece of banana bread at a time, use a flat-bladed knife to spread icing evenly over all sides of each piece to form a thin coating. Immediately dip the iced bread into the coconut, turning to coat it well. Place on a baking-paper lined tray in the refrigerator to help set the icing.
- Repeat with the remaining pieces of banana bread.
- Lamingtons will keep, stored in an airtight container in a cool, dark place, for up to 3 days.