Karen Martini shares the secrets to her best-ever banana bread and next-level muffins

Chef, restaurateur and former Good Food contributor Karen Martini has always claimed a savoury tooth, but as she confesses, “sweet things have a way of undoing me”. Drawn from her 900-page opus Cook – a generation-defining work in the spirit of Stephanie Alexander’s A Cook’s Companion – comes Cook: Sweet.

This collection of irresistible recipes brings together the comfort of family traditions with the refined techniques she has mastered over a 30-year career in professional kitchens, including the guaranteed crowd-pleasers she shares here.

Best banana bread

As with any banana bread, use bananas that are almost stomach-churningly overripe. Their flavour becomes more intense and concentrated as they blacken, making the bread richer and sweeter.

The banana bread will keep in an airtight container in the fridge for 5-7 days, or for 2-3 days at room temperature.

INGREDIENTS

• unsalted butter, for greasing
• 340g plain flour
• 2 tsp baking powder
• 2 tsp bicarbonate of soda (baking soda)
• 200ml extra virgin olive oil
• 100g plain yoghurt
• 2 eggs
• ½ tsp salt flakes
• 400g mashed, very ripe banana (at least 3 bananas)
• 220g caster sugar
• 1 banana, sliced lengthways at 1cm thick, to decorate

METHOD

1. Preheat the oven to 170C fan-forced (190C conventional). Grease a 25cm loaf tin and line with baking paper.
2. Whisk the flour, baking powder and bicarbonate of soda in a bowl.
3. Combine the oil, yoghurt, eggs and salt in another bowl.
4. Using an electric stand mixer fitted with the paddle attachment, beat the mashed banana and sugar on medium speed for 2 minutes. Reduce the speed, then gradually add the egg mixture until incorporated. Add the flour mixture and beat for 3 minutes to incorporate.
5. Pour the mixture into the loaf tin and top with the sliced banana.
6. Bake for 40-45 minutes, then set aside to cool in the tin completely before unmoulding and slicing.

Serves 8 generously

Blackberry and coconut cheesecake muffins

These soft vanilla muffins are elevated with creamy cheesecake, blackberries and a touch of coconut for a rich, fruity treat. They are best enjoyed the same day, but will keep in an airtight container at room temperature for 2-3 days.

INGREDIENTS

• 380g self-raising flour
• 220g caster sugar
• 1¼ tsp baking powder
• ½ tsp fine sea salt
• 200ml extra virgin olive oil, or any neutral-flavoured oil
• 150ml full-cream milk
• 1 egg
• 2 tsp natural vanilla paste
• 250g (1 cup) cream cheese, diced, at room temperature
• 250g frozen or fresh blackberries
• 80g flaked coconut

METHOD

1. Preheat the oven to 160C fan-forced (180C conventional). Line a large 12-hole muffin tray with paper cases.
2. Whisk the flour, sugar, baking powder and salt in a large bowl, then make a well in the centre.
3. Whisk the oil, milk, egg and vanilla in another bowl until combined, then pour into the well and mix to combine. Mix through the cream cheese, blackberries and coconut.
4. Divide the mixture among the muffin moulds and bake for 25-30 minutes or until a skewer inserted in the centre of one of the muffins comes out clean.
5. Lift the paper cases from the tray and cool the muffins on a wire rack. Once cooled, store in an airtight container.

Makes 12

This is an edited extract from Cook: Sweet by Karen Martini, published by Hardie Grant Books. RRP $39.99.