* Exported from MasterCook *
Bread, Whole Banana
Recipe By :Charlotte Druckman / Nadiya Hussain
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fruit Posted
Quick Bread
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup coconut oil -- virgin (unrefined) see Tip 100g
2 ripe bananas
2 1/4 cups all-purpose flour -- 280g plus for tossing peels
1/4 cup tahini -- 64g, or other nut butter
1/3 cup oat milk -- 80ml, or nut milk or dairy milk
1 teaspoon almond extract
1 teaspoon vanilla extract
3/4 teaspoon sea salt -- fine
1 1/3 cups dark brown sugar -- or coconut palm 200g
1/4 cup unsweetened cocoa powder -- 20g
2 teaspoons baking powder
There are a lot of flavors beyond banana hanging out in this loaf:
coconut, chocolate, tahini and almond extract. They get along so well
that you end up with something that tastes notably better than almost
any other banana bread you've had before. It's cocoa-rich, nutty and
not too sweet. Using the whole fruit - both banana flesh and peel -
punches up the banana flavor, but doesn't overshadow the other notes.
Nadiya Hussain's recipe offers numerous substitutions; you could play
up nutty notes by opting for almond butter and almond milk, or swap
in olive oil in place of coconut oil. The recipe inspires infinite
permutations. - Charlotte Druckman
Heat the oven to 350F. Grease an 8 1/2-by-4 1/2-by-2 1/2-inch loaf
pan with coconut oil and line it with parchment.
Wash the bananas then trim and discard the tips. Peel the bananas,
then slice the peels crosswise into 1/4-inch-thick strips. Place them
in a small bowl and toss with 1 1/2 teaspoons flour to coat; set aside.
In a large bowl, use a fork to smush the bananas into a rough puree.
(Don't worry about small lumps.) Add the coconut oil, tahini, oat
milk, almond and vanilla extracts, and salt. Beat together with a
whisk to thoroughly incorporate and create a thick batter. Add the
sugar and beat with the whisk to combine.
Sift the flour, cocoa powder and baking powder into the batter and
fold it in using a rubber spatula until no streaks remain. Fold the
floured banana peels into the batter.
Scrape the batter into the prepared loaf pan and smooth the top into
an even layer. Bake for about 55 to 65 minutes, until a cake tester
or toothpick inserted in the center comes out clean.
Let the loaf cool in the pan for 10 to 15 minutes, then lift it out
onto a baking rack using the parchment. Let it cool a bit, then serve
warm with butter slathered on top, if using, or let it cool
completely if you want to store it for later. (Wrapped tightly, the
bread will keep at room temperature for about 4 days.)
Tip: Unrefined, virgin coconut oil is recommended here because it
lends coconut flavor. Refined coconut oil would also work, but since
it's a neutral-flavored oil, your banana bread won't have as
pronounced coconut flavor.
S(Internet address):
https://cooking.nytimes.com/recipes/1022141-whole-banana-bread
Yield:
"1 8" loaf"
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Per Serving (excluding unknown items): 313 Calories; 12g Fat (34.6%
calories from fat); 4g Protein; 49g Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 215mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 1/2 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates.
NOTES : 2024 - 0412