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This Banana Bread is made with soft brown sugar. You can also use demerara sugar, Greek yoghurt and pecan nuts. Walnuts work but don’t provide the same flavour and taste. The secret is… dried naartjie (clementine) peel, oh oh oh, just heavenly. I’ve also added a banana (halved) and placed it on the top, the slides sixes facing up and sprinkled it with soft brown sugar. Lastly, give it a final sprinkle with crushed pecan nuts (optional) and bake for 1 hour at 180 degrees.
150 g butter
1 C (250 ml) demarerra sugar or soft brown sugar
3 over-ride bananas (peeled and roughly mashed)
2 eggs, beaten
1/3 C (80 ml) Greek yoghurt (level cup) or buttermilk
1 tsp (5 ml) banana or caramel or vanilla essence
2 C (500 ml) All Purpose, Plan or Cake flour
1 tsp (5 ml) bicarbonate of soda
½ Tbsp (7,5 ml) baking powder
1 heaped tsp (5 ml) ground cinnamon
1 Tbsp (15 ml) dried naartjie (clementine) peel
Pinch of salt
A handful of chopped pecan nuts (reserve about 1 tablespoon for garnish on top)
1 ripe banana slice in half, lengthwise and 1 tablespoon of soft brown sugar for garnish on top of the banana slices
1. Preheat oven to 180 degrees.
2. Grease 1 loaf tin, greased or lined with parchment paper.
3. Use an electric mixer to cream the butter and sugar together until light and fluffy, on high speed – this takes about 2 to 3 minutes.
4. Sift in all the dry ingredients in a separate bowl and set aside.
5. Turn the speed down to slow or low and add the mashed bananas.
6. Add the essence, yoghurt/buttermilk and beaten eggs and continue to mix on a slow or low speed until all the ingredients are incorporated.
7. Add the sifted dry ingredients and mix further for only a few seconds until the ingredients form a smooth and velvety batter.
8. Place the batter into the greased loaf pan and smooth the top with a spatula.
9. Place the two banana slices lengthwise on top of the loaf, sprinkle with brown sugar and the remaining chopped nuts (optional).
10. Bake on the middle shelf of the preheated oven for about 50 to 1 hour. I usually do a check after 40 minutes to see if it’s baked completely.
11. Remove from the oven once baked and allow to cool in the loaf tin.
12. I could tell you to cover it with cling wrap or place it in an airtight container, but it never lasts that long in my home! It’s lovely served when the outer crust is slightly hard and the inside is just slightly warmer than room temp.
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