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  • Kathy

Love It Don’t Lose It Banana Bread

So last week, your kids loved bananas- couldn’t get enough of them. This week at the shops- you bought a huge bunch to keep up with the demand. And then… this week the kids don’t like bananas anymore! Sound familiar? If you aren’t up to trying our extremely popular Pisang Goreng here is a super moist, not so sweet banana bread. You can still show those scorned bananas some love and not lose them forever to the bin!  Inspired by Donna Hay, I choose to   halve the sugar she uses- and replace it instead with a decadent half cup of chopped dark chocolate. If you are feeling wild- throw in a handful of walnuts to add texture and that bit of bitter contrast against sweet. 

By halving the original amount of sugar (the amount below IS HALF of the original)- this bread is not so sweet. It really lets the banana- paired with the dark chocolate – carry the flavour. If gluten isn’t your thing, for what ever reason, fabulous news! You can make this bread with gluten free flour. It turns out just as good. In fact- the version in the photo is GF! If you have a KitchenAid- this is a totally perfect recipe to make in it.

INGREDIENTS

  1. 125G BUTTER, SOFTENED

  2. 1/2 CUP BROWN SUGAR 

  3. 1 TEASPOON VANILLA EXTRACT 

  4. 2 EGGS 

  5. 2 CUPS MASHED BANANA 

  6. 1¾ CUPS (255G) PLAIN (ALL-PURPOSE) FLOUR, SIFTED 

  7. 1 TEASPOON BAKING POWDER, SIFTED 

  8. 1 TEASPOON BICARBONATE OF (BAKING) SODA 

  9. 1 TEASPOON GROUND CINNAMON 

  10. ⅓ CUP (115G) GOLDEN SYRUP  

  11. 1/2 CUP CHOPPED DARK CHOCOLATE

  12. BUTTER, EXTRA, TO SERVE

METHOD

  1. Preheat oven to 160°C (325°F). Place the butter, sugar and vanilla in an electric mixer and beat for 8–10 minutes or until pale and creamy. Scrape down the sides of the bowl. 

  2. Gradually add the eggs and beat well to combine. Add the banana, flour, baking powder, bicarbonate of soda, cinnamon, chocolate, and golden syrup and stir to combine. 

  3. Spoon the mixture into a 26cm x 11cm (2.5 litre-capacity) lightly greased loaf tin lined with baking paper. Bake for 60–65 minutes or until cooked when tested with a skewer. 

  4. Cool in the tin for 20 minutes before turning out onto a wire rack to cool completely. Slice and serve with the extra butter. Serves 6–8.

Serve with joy to your favourite people!


#banana #foodwaste #snack

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enquiries@minifarmsonline.com.au

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