We always seem to have slightly over-ripe bananas in our fruit basket. Neither the boys or myself are partial to them when their flesh is no longer firm. This is one of my favourite ways to use bananas. The loaf freezes well and can also be made into muffins (adjust the baking time accordingly). I normally end up making triple the batch. These are a lovely treat at snack time and I have even used them to make french toast. Although this recipe is made with rye flour, I imagine you could use normal cake flour if you do not have a wheat allergy/intolerance. This recipe has been slightly adapted from the one in the cookbook I mentioned in my previous post – Rye Flour Finger Rusks. Please see the note at the bottom for variations or additions.
Banana and Carrot Loaf
Ingredients
1 cup sugar (200g) (I use brown)
200ml oil (sunflower, canola or coconut)
3 large eggs
1 cup mashed banana (250g)
1cup finely grated carrots/butternut (125g)
425ml rye flour (200g) *see note
7ml bicarbonate of soda
4ml cream of tartar
Pinch of salt
10ml ground cinnamon (can be omitted)
Method
Preheat oven to 180˚C.
Beat sugar, oil and eggs until fluffy. Add the banana (I add it whole and weigh on the scale, then continue beating until it is well blended) and carrot/butternut and beat to mix.
Sift flour, bicarbonate of soda, cream of tartar, cinnamon (if using) and salt. Add to the banana mixture and mix for a short time until everything is incorporated.
Pour into two greased medium loaf tins or one large loaf tin. Smooth the tops to make them level.
Bake at 180˚C for 20 minutes. Reduce the temperature to 160˚C and bake for further 15-20 minutes until a skewer comes out clean. If you are using a large loaf tin, the baking time might need to be extended. Cool on a wire rack.
*If using cake flour substitute 425ml. Do not substitute the same amount in grams as they differ in weight.
Additions
Pecan nuts (100g) or sesame seeds (50-100ml) or dessicated coconut (50-100ml).
Cocoa (50-75ml) but increase the amount of oil by 20-40ml.
These can be eaten as is or spread with peanut butter, honey or cottage cheese.
Til next time..
yummypantry 