African staple/ Baking/ Cakes/ Dessert/ Zimbabwe

Peacock decorated Madila banana bread cup cakes

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This is in fact a banana bread recipe and the title is a mouthful. But how else were we to describe this decadent cup cake recipe which incorporates exotic African yoghurt as well as unused Christmas ingredients? I had a packet of left over Christmas dried fruit mix. The fruit was so colourful that the title “exotic fruit mix” would be more fitting.

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When I mixed the dates, cranberries, sultanas, golden, green and yellow raisins into the recipe, they added something as exciting as that tropical bird, the peacock. An especially unique ingredient I used was Mufaro’s African yoghurt known as hodzeko-amasi or cultured milk. In Botswana and some parts of  Zimbabwe, this sour milk is better known as madila or lacto respectively. This can be purchased from any of the South African shops around central London, and can be ordered directly from the family run business that creates it.  After all, Mufaro’s cultured milk is made in Kent.

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Bread
2 large bananas
2 large eggs
1/2 cup Mufaro’s cultured milk
1/2 cup vegetable oil (1/3 cup for fat conscious)
1 tsp vanilla paste
1/2 cup dark brown muscovado sugar
1/2 cup exotic fruit mix (chopped up)
1/2 tsp ground nutmeg
2 cups self raising flour
1 tsp baking powder
Pinch of salt

1. Preheat oven to 175 degrees celsius
2. Mash bananas in a mixing bowl. Add the yoghurt, beaten eggs, oil, sugar, salt, fruit and vanilla.
3. Fold in the flour, nutmeg and baking powder. Spoon into fairy cake lined cupcake tray. This batter can be quite sticky, so make sure the baking tray and paper are well greased.
4. Place into the oven for 25 minutes and watch for browning. Check if cooked using a cake tester or toothpick. If it comes out clean, cakes are done. Allow more time if using a loaf baking tin.

The result is a moist and bouncy bread which is not too sweet. I am not a professional cake baker or decorator, but I had fun making the cupcakes look like a peacock. Ah the cup cakes should just be called banana bread cupcakes of paradise.

This recipe was first published at AfricaOnTheBlog.

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10 Comments

  • Reply
    Brittany
    January 25, 2013 at 11:01 pm

    Those peacocks are adorable!! I wouldn’t want to eat them.

    • Reply
      MyBurntOrange
      January 27, 2013 at 1:09 pm

      Thank you ever so much. That was my first amateurish attempt.

  • Reply
    SoumyaPalivela
    January 26, 2013 at 1:17 am

    Awesome decoration! I ll try this!

    • Reply
      MyBurntOrange
      January 27, 2013 at 1:10 pm

      Thank you Soumya, and thanks for visiting

  • Reply
    mydearbakes
    January 26, 2013 at 1:38 pm

    Wow, such a lovely bake you have there! =)

  • Reply
    Elsa
    January 29, 2013 at 10:56 pm

    Wow this looks awesome, lovely looking peacocks. I bet the cake is yummy too, love the ingredients, Is the sour milk/yoghurt a cross between buttermilk and yoghurt?

    • Reply
      MyBurntOrange
      January 30, 2013 at 12:35 am

      Hi Elsa! Thanks for visiting my blog. I found yours through Lohi’s creations. I think you can say that about cultured milk. The appearance is similar to buttermilk with clumps of thicker creamy yoghurty lumps.

      • Reply
        elsbro
        January 30, 2013 at 4:44 am

        I found yours through Lohi Creations too. We should buy her a cake or something. 🙂 I love your videos.

        • Reply
          MyBurntOrange
          February 1, 2013 at 12:05 am

          Blushing!!!!!!!!!!!!!!!!!!!!!! Thank you. Very honoured to receive a comment like that from you, your photos are ever so beautiful! 😀

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