gaytime banana bread
serves 8 | prep 15 mins (+ cooling) | cooking 40 mins
4 Golden Gaytime ice-creams
3 large overripe bananas, well mashed
2 eggs, lightly whisked
300g (2 cups) self-raising flour, sifted
1 Preheat oven to 180°C/160°C fan forced. Grease an 11 × 21cm (base size) loaf pan and line with baking paper, allowing the 2 long sides to overhang.
2 Line a tray with baking paper. Use a small, sharp knife to cut the choc coating from the Gaytimes (they will break up slightly, but try to keep the pieces as large as possible). Place the coating on the prepared tray and place in the freezer until required. Place the ice-cream and any remaining bits of coating from the Gaytimes into a large bowl. Use a wooden spoon to mash until softened.
3 Add the banana and egg to the ice-cream and mix until evenly combined. Fold through the flour. Transfer to the prepared pan and bake for 40 minutes or until a skewer inserted into the centre comes out clean. Set aside for 10 minutes to cool slightly.
4 While loaf is still warm, lay the pieces of Gaytime coating over the surface of the loaf (it will melt and drizzle slightly). Set aside for 10 minutes to cool slightly, before transferring to a wire rack. Cool completely. Sell whole or as slices
“We've re-imagined the Golden Gaytime as banana bread and, with flavours of toffee, vanilla ice-cream, chocolate, banana and biscuit, it's set to be a new Aussie classic.”
Tracy Rutherford
NOTE
Make sure the cake is completely cooled before wrapping or packaging, to prevent the crumb topping from becoming soggy.
choc-caramel custard poke cake
serves 8 | prep 25m (+ chilling & cooling) | cooking 25 mins
520g pkt Taste Baking Mix Fluffy Salted Caramel Choc Cupcakes
2 eggs
160ml (⅔ cup) milk
60g unsalted butter, at room temperature
125ml (½ cup) double thick custard
80ml (⅓ cup) caramel spread
caramel icing
150g unsalted butter, at room temperature
1 tbs milk
Preheat oven to 180°C/160°C fan forced. Line the base and sides of a 20cm (base size) square cake pan with baking paper. Make the cake batter following step 1 of the baking mix directions using the eggs, milk and butter. Pour into the prepared pan and bake for 25 minutes or until a skewer inserted into the centre comes out Transfer the cake to a serving plate. Use the end of a wooden spoon to poke holes in the cake, making sure not to poke all the way through. Set aside to cool completely. Spoon the custard into a sealable plastic bag. Snip off 1 corner then pipe into the cake holes. Gently tap the plate on the bench to remove air bubbles. Place in the fridge for 1-2 hours to chill. To make the icing, follow step 3 of the baking mix directions using the butter and milk. Spread the icing over the top of the cake to cover. Drizzle over the caramel. Keep in the fridge until selling.
