Heavenly Banana Bread

I hardly ever come across people who don’t love bananas. Today, I am sharing with you one of my most favourite cake recipes and I bet with you, nobody will say “boo” to this frighteningly delicious Banana Bread!

To make this cake divine, use bananas that are very ripe – the ones that have brown flecks on the peel. Bananas contain tryptophan, an amino acid that helps your body produce serotonin, a natural substance that has a calming effect on the brain and can act as a gentle sedative. I leave the choice of nuts to you. My personal preference is toasted walnuts or hazelnuts. You know what? You can also throw in about 100 g of chocolate rice or chocolate chips in for that heavenly combination.

Therefore, get your ingredients and taste buds ready for this tantalizing treat!

230 g self-raising flour

1 teaspoon cinnamon powder

½ teaspoon bicarbonate of soda

¼ teaspoon fine salt

120 g soft brown sugar or dark brown sugar

120 g eggs (2 X 60 g)

100 ml melted Q.B.B. Ghee, room temperature

300 g mashed ripe bananas

60 g natural yoghurt, whisk lightly

1 teaspoon vanilla extract or ½ teaspoon cardamom powder

100 g toasted walnuts or hazelnuts, chopped coarsely

2 firm ripe bananas

1 tablespoon honey mixed with 1 tablespoon water

METHOD

  1. Preheat the oven to 180°C.
  2. Line a loaf tin with non-stick baking paper or grease with Q.B.B. Pure Ghee and dust with flour and shake off excess.
  3. Take a banana and peel it. Slice into 4 pieces lengthwise and line the bottom of the loaf tin with these pieces.
  4. Sift the first 4 ingredients into a bowl.
  5. Whisk brown sugar and eggs in a mixing bowl until light and fluffy.
  6. Very slowly drizzle in the melted Q.B.B. Ghee, while continuing to beat until blended and the mixture starts to be fluffy again.
  7. Add in the mashed bananas, yoghurt and vanilla extract and gently fold in.
  8. Fold in the sifted flour along with the nuts.
  9. Transfer the batter into the prepared tin.
  10. Slice the remaining banana into 4 slices lengthwise and arrange on top of the batter.
  11. Brush lightly with honey.
  12. Place the loaf tin in the oven and bake for 45 minutes or until a skewer comes out clean when inserted in the cake.
  13. Cool in tin for 10 minutes before cooling on a wire rack.

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