Whole banana bread

Punch up the flavour by adding the entire banana – peel and fruit – to your baking. It gives the bread extra moisture, fibre and a strong banana flavour, but you’d never know the peels went it too. Plus, it cuts down on kitchen waste. Choose ripe bananas that only have a few brown spots on the skin for this recipe, and avoid any that are bruised or turning black.

Allergens: Recipe may contain gluten, milk, egg, wheat and lactose.

11 Ingredients

  • 3 bananas, unpeeled, washed

  • 3 eggs, lightly whisked

  • 125g butter, melted, cooled

  • 125ml (1/2 cup) milk

  • 1 tsp vanilla extract

  • 140g (2/3 cup, firmly packed) brown sugar

  • 225g (1 1/2 cups) self-raising flour

  • 65g (3/4 cup) desiccated coconut

  • 1/2 tsp ground cinnamon

  • Honey, to serve

  • Ricotta, to serve

4 Method Steps

  • Step 1

    Preheat oven to 180C/160C fan forced. Grease an 8cm-deep, 10 x 21cm (base size) loaf pan. Line base and sides with baking paper, allowing paper to overhang sides.

  • Step 2

    Trim and discard banana
    (3 bananas, unpeeled, washed)
    ends. Cut 1 banana in half lengthways. Peel 1 half. Reserve the flesh. Coarsely chop the skin. Coarsely chop remaining half (still in skin) and remaining bananas (unpeeled) into 2cm-thick slices. Transfer the banana and skin to a blender. Add the egg
    (3 eggs, lightly whisked)
    , butter
    (125g butter, melted, cooled)
    , milk
    (125ml (1/2 cup) milk)
    , vanilla
    (1 tsp vanilla extract)
    and sugar
    (140g (2/3 cup, firmly packed) brown sugar)
    . Blend until smooth and well combined. Pour into a large bowl.

  • Step 3

    Add flour
    (225g (1 1/2 cups) self-raising flour)
    , coconut
    (65g (3/4 cup) desiccated coconut)
    and cinnamon
    (1/2 tsp ground cinnamon)
    . Use a spatula to fold until just combined. Pour into prepared pan. Place reserved peeled banana half, cut-side up, on top of mixture.

  • Step 4

    Bake for 50 minutes or until surface is dry and bread springs back when lightly touched. Set aside in pan for 10 minutes before transferring to a wire rack to cool completely. Drizzle over honey
    (Honey, to serve)
    or maple syrup. Slice and spread with ricotta
    (Ricotta, to serve)
    to serve.
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Recipe Notes

Bananas freeze well. Peel and place in the freezer and blend for instant ice-cream or in your next smoothie.

Image by Nigel Lough

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