Banana Bread
Servings: 1 loaf
Ingredients
BANANA BREAD
- 520 g ripe bananas this is peeled weight – about 4 to 5 large
- 200 g unsalted butter room temperature, cut into cubes / or 150g light olive oil
- 200 g rapadura sugar / or coconut palm sugar / or golden caster sugar / or plain caster sugar / or light muscovado sugar / or plain brown sugar
- 3 x 59g large eggs room temperature
- 200 g white spelt flour / or plain white flour
- 130 g wholemeal spelt flour / or plain wholemeal flour
- 3 tsp baking powder
- 1 ½ tsp bi-carb soda
- 1 tsp sea salt flakes / or 1/2 tsp fine sea salt
- 1 tsp mixed spice optional but nice
- 150 g full fat plain or Greek yoghurt / or buttermilk / or plain full fat coconut milk / or sour cream
- 3 tsp vanilla extract
WHITE CHOCOLATE GLAZE (adapted from Best Recipes.com)
- 160 g white chocolate broken into chunks
- 50 g sour cream
- Handful pepitas to sprinkle on top if desired
Instructions
METHOD FOR BANANA BREAD
- Place rack into middle of oven, and pre-heat to 180 degrees fan forced
- Grease and line a large loaf tin (base measurement 25cm x 9.5cms), or a round 22cm cake tin (base measurement) with baking paper
- Place bananas into TM bowl and mix 5 seconds x speed 6, scrape down sides
- Add butter, sugar and eggs and mix 20 seconds x speed 4, scrape down sides
- Add flours, baking powder, bi-barb soda, salt, dairy of choice, and vanilla and mix 10 seconds x speed 5
- Scrape around top of bowl, and then remix for another 2 seconds x speed 5 to ensure all the mix is incorporated
- Pour mix into loaf or cake tin, even out top with a flat spatula and bake for 60 to 70 minutes or until a skewer inserted comes out clean (it takes exactly 1 hour and 10 minutes in my oven for both the loaf tin and round cake tin)
- Let loaf rest in tin for 20 minutes before removing and placing on a cake rack to cool
- To make it a little more special (as this “bread” can easily be served as cake), then cover with white chocolate glaze sprinkled with pepitas
METHOD FOR THE GLAZE
- Place white chocolate into TM bowl and mill 6 seconds / speed 8
- Scrape down sides, add sour cream and melt 2-3 min / 50 / speed 3 until mix is nice and smooth
- Place mixture into ceramic bowl and leave to cool and firm up ... this can take a little time but it needs to be firmer to spread evenly ... to speed things up you can put the bowl into the fridge and check it every 15 minutes or so until you get a thicker spreading consistency
- Spread over bread and sprinkle with pepitas
FLAVOUR OPTIONS
Apple And Banana Bread
- Replace 520g banana with 260g red apples, washed, cut into quarters, and cored (any type … about 2-3), and 260g ripe bananas (this is peeled weight - about 2 large)
- It is important you have a weight of 520g of fruit, so if you are a little short with one of the fruits, make it up with the other to give you 520g.
Banana and Chocolate Bread
- Replace 30g white spelt flour or plain flour with 30g Dutch or plain cocoa powder (Dutch cocoa gives a darker and more intense flavour)
Apple, Banana and Chocolate Bread
- Replace 520g banana with the combination of 260g apple / 260g banana; and 30g white spelt flour or plain flour with 30g Dutch or plain cocoa powder.
Notes
Use ripe bananas for the best flavour. To enhance the flavour of your bananas, you can bake them prior to using … place the amount of peeled bananas you are using in a baking tray lined with baking paper, drizzle with brown sugar, honey or maple syrup and bake at 180 degrees (fan forced) for 30 minutes. The bananas should be golden with some gooey syrup on the bottom. Allow to cool, then scrape bananas directly into the TM bowl along with the sticky goo! Instead of using the chocolate glaze, you can sprinkle some pepitas and/or sunflower seeds onto bread prior to baking, or leave it plain if you prefer. The bread keeps well for a few days … do not refrigerate.