Being completely honest – I hate Bananas. I can’t eat them raw, or even have them in a smoothie, I just simply can’t stand the taste of them. Yet, somehow this banana bread is something that I can actually eat and enjoy.
We start off with the basic baking ingredients.
In my recipe I use coconut, molasses and dark sugar, as these ingredients create a almost caramel like flavour that complements the banana perfectly.
A lot of the time when bananas are about to go bad, people freeze them for smoothies. The great thing about this recipe is that a a person can use frozen or fresh bananas.
I personally prefer the frozen ones as they add a somewhat creaminess to the batter.
I made mine in three mini bread pans, but a big one works fine.
This is hands down,
one of my all time favourite recipes and is the perfect accompaniment to a cup of tea. Oh, and sprinkling dark muscavado sugar on top, really takes the cake!
1/2 Cup Unsalted Butter 1 & 3/4 Cup All Purpose Flour 3/4 Cup Shredded coconut 4 Ripe Frozen/Fresh Bananas 1/2 Cup White Granulated Sugar 1/2 Cup Dark Brown Sugar 1 Teaspoon Baking Powder 1 Teaspoon Baking Soda 1/2 Teaspoon Salt 2 Large Eggs 1 Tablespoon Milk 1 Teaspoon Vanilla Bean Paste / Extract 1/4 Cup Any nuts (Optional) 1 Tablespoon Molasses 1 Tablespoon Dark brown sugar (For sprinkling) 1 Tablespoon Melted Butter (For brushing after baking)
1. Preheat Oven to 180*c 2. Spray a 9x15 inch loaf pan with non-stick cooking spray and parchment paper 3. Cream the butter, and sugar till nice and fluffy. Add in eggs one by one. 4. Add the coconut and fold in gently 5. Puree the frozen bananas in a blender till smooth. 6. Fold the banana into the butter mixture. 7. Sift ; Flour, Baking powder, Baking soda, salt into the butter mixture + fold gently. 8. Combine molasses, milk and vanilla in a separate bowl + gently fold into the butter mixture. 9. Add the batter to the loaf pan, and sprinkle the top with brown sugar and nuts if desired. 11.Bake for 40 minutes. 10.Brush the bread with butter and let the bread cool for 20 minutes before eating.