This recipe is from Gina Hughes one of my team members. (You will be seeing a lot more of her recipes on here from now on...) She recently read a tip about baking bananas in maple syrup or honey prior to using in a recipe to enhance it's flavour. It definitely worked, but as you have to wait 30 minutes for the bananas to bake, and then cool, it is not always practical if you are time poor, but if the bananas were a little unripe, then this process will soften them to make the bread which is really the only way to have bananas to use in baking.
Roasting fruit will always make it sweeter and bring out the flavour...divine. I love to roast fruit, there is a new recipe in my new book with roasted plums. But sorry, you’ll just have to wait. (Not long now though!) In the meantime, roast the bananas and enjoy.
- 520 g peeled ripe bananas
- 190 g unsalted butter, room temperature, cut into cubes
- 200 g rapadura sugar, coconut palm sugar, or golden caster sugar
- 3 large eggs (59g), room temperature
- 330 g spelt flour, or plain flour
- 3 tsp baking powder
- 1 1/2 tsp bi-carb soda
- 1/2 tsp sea salt
- 150 g buttermilk or thin style yoghurt (or 100gms thick yoghurt and 50gms milk combined)
- 3 tsp vanilla extract
White Chocolate Glaze
- 180 g white chocolate, broken into chunks
- 70 g sour cream
- Handful pepitas to sprinkle on top if desired
Place rack into middle of oven, and pre-heat to 180ºC fan forced.
Grease and line a large loaf tin (25cm x 9.5cm).
Place bananas into TM bowl and mix 5 sec/speed 6, scrape down sides.
Add butter and sugar and mix 20 sec/speed 4, scrape down sides.
Add eggs and mix 10 sec/speed 4.
Add flour, baking powder, bi-barb soda, salt, buttermilk or yoghurt, and vanilla and mix 10 sec/speed 5. Scrape around top of bowl, then mix for 2 sec/speed 5 to ensure all the mix is incorporated.
Pour mix into loaf tin, even out top with a flat spatula and bake for 50 to 60 minutes or until a skewer inserted comes out clean.
Let loaf rest in tin for 20 minutes before removing and placing on a cake rack to cool.
To make White Chocolate Glaze: Place white chocolate into TM bowl and mill 6 sec/speed 8. Scrape down sides, add sour cream and melt for 2-3 min/50ºC/speed 3 until mix is nice and smooth. Place mixture into ceramic bowl and leave to cool and firm up a little. Spread over bread and sprinkle with pepitas.
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 on a baking tray lined with baking paper, sprinkle with brown sugar, honey or maple syrup and bake at 180ºC (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 white 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.
Apple And Banana Bread
Replace 520g banana with:
260g red apples, washed, cut into quarters, and cored (any type … about 2-3)
260g ripe bananas (this is peeled weight - about 2 large)
... and continue with recipe. 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 330g spelt flour with:
300g spelt flour OR plain flour and
30g Dutch or plain cocoa (Dutch cocoa gives a darker more intense flavour)
Apple, Banana and Chocolate Bread
520g banana with the combination of 260g apple / 260g banana; and
330g spelt flour with a combination of 300g spelt flour / 30g Dutch or plain cocoa.