Tropical Banana Bread
This is the ultimate Banana Bread for me.
A combination of old memories with newer techniques to enhance the flavors of a childhood favorite.
In this version, the bananas are roasted to deepen their flavor and the butter is browned to give a nutty complexity.
The tropical elements of our single origin spices along with the coconut and macadamia nuts give wonderful aroma and texture.
This bread is not as sweet as traditional banana breads so ideal as an intriguing addition to a dinner bread basket, cheese board or Caribbean buffet.
Our favorite way to enjoy it? Sliced and toasted with a smear of Irish butter and a drizzle of Coco Fine Foods Orange Blossom Honey. Heaven!
Tropical Banana Bread
Ingredients:
2 cups roasted mashed banana; about 4 small ones (see method).
1/2 cup golden raisins
1/4 cup dark rum
1/2 cup brown butter (see method)
3/4 cup chopped toasted macadamia nuts
2 cups self-raising flour
1/2 tsp sea salt
1 level tsp baking powder
3/4 cup raw cane sugar in
3/4 tsp Coco Fine Foods Nutmeg (freshly grated)
1 tsp Coco Fine Foods Ground Ginger
2 eggs
1 tsp vanilla extract
1/2 cup shredded coconut
9x5 loaf pan
Method:
- Lightly grease 9x5 loaf pan and line with parchment paper.
- Preheat oven to 400F. Place whole bananas on a sheet pan and bake for 15 minutes.
- Meanwhile, place raisins and dark rum together in a small bowl with plastic wrap loosely covering top. Microwave for 45 seconds and set aside to cool.
- Next, add chopped macadamia nuts to a small fry pan and toast over medium heat until lightly colored.
- Remove nuts and add butter to same pan. Swirl over medium heat, but do not stir, watching carefully until the butter is golden brown; about 5 minutes. Discard white solids on top of melted brown butter and pour rest into a small bowl.
- Remove bananas from oven and set aside to cool. then slice in half, scoop out interior and mash.
- Sift the flour, salt, baking powder and spices into a bowl.
- Next, whisk eggs with vanilla extract in a separate bowl, then mix in sugar, mashed roasted banana, brown butter, raisins and residual dark rum. Beat lightly beat to combine all ingredients.
- Gradually fold the wet ingredients bowl into the dry ingredients bowl. Mixing to combine.
- Finally, add the nuts and shredded coconut. Gently mix to combine.
- Pour batter into loaf pan and bake for 50-60 minutes or until toothpick inserted comes out clean.
- Cool on wire rack and enjoy.
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