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Bok Inspired Banana Bread

Yields1 ServingPrep Time15 minsCook Time50 minsTotal Time1 hr 5 mins

A moist, tender banana bread with a hint of tangy yoghurt, topped with a sliced banana for a beautifully caramelized finish.

 80 g Jellyraspberry, strawberry, or greengage flavor, traditional favorites
 1 Jam Swiss roll or Madeira cakestore-bought, sliced
 0.25 cup Sparletta Raspberry cooldrink, fruit juice, or sherryoptional, to moisten the cake
 410 g Canned fruit cocktail or sliced peachesdrained, reserve some syrup
 500750 ml Vanilla custardready-made (such as Ultramel) or thick homemade
 250500 ml Fresh creamwhipped with a little icing sugar
 Grated chocolate, toasted coconut, or fresh cherriesoptional topping for garnish
 5 ½ cups Self-raising flour
 1 cup Brown sugar
 ½ cup Plain yoghurt
 ½ cup Neutral oil, melted butter, or margarinemelted, if using butter
 3 Ripe bananasmashed well
 1 Ripe bananasliced in half lengthways, for topping (optional)
 2 Large eggs
1

Make the jelly: Dissolve the jelly crystals in boiling water, add cold water according to the package instructions, and let it set in the fridge until soft-set or fully set, then cube it.

2

Layer the cake: Slice the Swiss roll or Madeira cake and arrange the pieces neatly along the bottom and sides of a large glass trifle bowl.

3

Moisten the cake: Drizzle a little fruit syrup, Sparletta cooldrink, or sherry over the cake layer so it absorbs the moisture without getting soggy.

4

Add fruit and jelly: Add a layer of drained canned peaches or fruit cocktail, followed by the prepared jelly.

5

Pour the custard: Pour the cooled, thick vanilla custard evenly over the fruit and jelly layers.

6

Top with cream: Pile the sweetened whipped cream generously over the top of the custard.

7

Decorate and chill: Garnish with grated chocolate, toasted coconut, or fresh cherries. Place the trifle in the refrigerator for at least 2 hours (or overnight) to let the flavors meld before serving.

8

Preheat your oven to 160°C (fan) or 180°C (conventional), and grease and line a standard loaf tin.

9

Mash the 3 ripe bananas thoroughly in a large bowl.

10

Whisk in the eggs, plain yoghurt, neutral oil (or melted butter/margarine), and brown sugar until smooth.

11

Fold in the self-raising flour gently until just combined. Take care not to overmix the batter.

12

Pour the batter into your prepared loaf tin.

13

Top the batter with the extra banana sliced in half lengthways, cut-side up, if desired.

14

Bake for 45 to 55 minutes, or until a wooden skewer inserted into the centre comes out clean.

15

Cool completely in the tin before slicing and serving.