Some weeks, I end up with a number of bananas that are past that perfect eating stage (and I’m fussy with bananas – they have to be just right for me to enjoy them!). I hate wasting food, so they go in the freezer for use in baking or smoothies. My frozen banana stash was overflowing a bit, so I thought I’d give this recipe a go, slightly modifying it to make it a wee bit healthier. I’ve used less sugar, and switched some of the white flour for amaranth flour which provides protein and some vitamins and minerals. Here’s my version:
[typography font=”Droid Sans” size=”24″ size_format=”px”]Ingredients:[/typography]
1 cup plain flour
1 cup amaranth flour
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup sugar
4 tablespoons butter, softened
2 large eggs
1 1/2 C mashed ripe bananas (about 4 large bananas)
1/4 C light sour cream or plain yogurt
3 Tbs milk
1 tsp vanilla extract
1/2 C coconut
For the topping:
2 Tbs coconut
1/2 cup icing sugar
1 1/2 Tbs lime juice
[typography font=”Droid Sans” size=”24″ size_format=”px”]Method[/typography]
Preheat oven to 180 degrees Celsius.
Wisk together the flours, baking soda, baking powder and salt in a bowl and set aside.
In a large mixing bowl, beat the butter and sugar together with an electric mixer until it’s light, fluffy and creamy looking. Add the eggs one at a time and beat until combined. Add mashed banana, sour cream or yoghurt, milk and vanilla and mix until combined. Add the flour mixture and fold in until just combined.
Pour into a greased loaf tin, sprinkle the extra coconut on top and bake for 50 minutes – 1 hour. Check after 40 minutes, and if the top is looking brown, cover with tin foil to prevent further browning. To check if it’s cooked, insert a skewer into the middle. If it comes out clean, it’s cooked.
When cooked remove from oven and allow to cool for around ten minutes. Remove from loaf tin and place on cooling rack. Mix together the icing sugar and lime in a small bowl, then drizzle over the loaf while still warm. Leave to cool for at least another 15 minutes before slicing.
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