I have been looking for a version of banana bread to have on Christmas morning my favourite little cafe serves up a lovely banana bread and I wanted to create something similar.
This version includes rum-soaked raisins (perfect for Santa), dry roasted pumpkin seeds, coconut milk, and oven-caramelized ripe bananas. My family are coming in the morning to trial this one - the smell in the house as it is baking is to die for. Enjoy my version of a Christmas style banana-pumpkin breakie bread.
Ingredients150g raisins
60g rum
2 ripe bananas
250g SR Flour
2ts baking powder
1/2ts bi carb soda
85g brown sugar
2 eggs
85g butter
60g coconut milk
1ts vanilla extract
1/2 cup dry roasted pumpkin seeds
(Place in TM bowl and dry roast 2min at 100c on speed 1)
Preheat oven to 180c Place bananas in oven and bake 12 minutes until skin is black and begins to seep. When cooked squeeze the flesh of the bananas out of the skins.
Place raisins and rum in TM and cook for 4 minutes at 100c on speed 1
Add bicarb soda and baking powder to the mixture and stir for 3 seconds on speed 1. Transfer mixture into a separate bowl.
Clean and dry bowl
Add sugar into TM bowl and pulverise for 20 seconds on speed 9.
Insert butterfly.
Add softened butter and mix for 10 seconds on speed 4. Mix until light and creamy for 1 minute on speed 4. Continue mixing add 1 egg at a time along with vanilla extract followed by coconut milk and banana flesh.
Remove butterfly.
Add flour and raisin mixture and mix 5 seconds on speed 4. Finally fold in pumpkin seed
1 minute
Pour mixture into loaf tin. Bake 1 to 1 1/4 hours or until golden.
Serve topped with fresh strawberries sprinkled with port wine jelly crystals
and left in fridge over night, sliced fresh banana and drizzeld in maple syrup - YUMMY DECADENCE
