With a growing stock pile of over-ripe bananas in my freezer and a gluten-free friend coming over, this recipe ticked all the boxes. Dense and moist with little pockets of dark chocolate – a very delicious afternoon tea loaf.
INGREDIENTS
2 cups mashed, very ripe bananas (about 5 medium)
4 large eggs, size 7
¼ cup melted butter
1 teaspoon vanilla extract
1½ cups roasted, unsalted peanuts, finely ground
1 cup desiccated coconut
1 cup brown sugar
2 tablespoons chia seeds
1 teaspoon baking soda, sifted
¼ teaspoon sea salt
½ teaspoon ground nutmeg
100 grams dark chocolate, roughly chopped (62% cocoa)
¼ cup shredded coconut
6 cup capacity loaf tin (mine was 12cm x 22cm and 7cm deep)
METHOD
Grease a 6-cup capacity loaf tin and line fully with baking paper.
Preheat the oven to 150°C fan bake.
Combine the bananas, eggs, butter and vanilla in a bowl.
Put the ground peanuts, coconut, brown sugar, chia seeds, baking soda, salt and nutmeg in another large bowl and combine well, making sure there are no lumps.
Add the banana mixture and fold everything together then stir in the chocolate.
Pour into the tin and scatter over the shredded coconut.
Bake for 30 minutes then loosely cover the top with foil to prevent it over-browning and bake for a further 50 minutes or until a skewer inserted into the centre comes out clean. Cool in the tin.
To serve: Cut into thick slices and serve dusted with icing sugar.
This loaf is best made 1 day ahead of serving and will keep in an airtight container for 4 days.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!