Sunday, 25 January 2015

breakfast week: banana, coconut and Brazil nut bread recipe

 banana, coconut and Brazil nut bread

This week is Shake Up Your Wake Up, a national awareness campaign highlighting the importance and benefits of eating healthy breakfast and supporting local producers and farmers. It also aims to demonstrate the wealth of wonderful breakfast produce available around the country.  Encouraging  people to think about the most important meal of the day, the  breakfast  and its ingredients come from and support the cereal farmers who produce it. 
Homemade baking is a fantastic way to get up close and personal with food elements, not to mention the satisfaction of producing good  food  without preservatives with the purpose to feeding love ones knowing what is in your and their plate is goodness and love.
There are lots of cornbread recipes out there; I chose this one because it's easy, quick and the ingredients you certainly already have in your cupboard and fridge.

Banana, coconut and Brazil nuts bread recipe
4 medium bananas
2 cups plain (all-purpose) flour, sifted (250g)
1  tsp baking powder
1/4 tsp salt
2 tsp ground cinnamon
1 tsp of ground cardamon
1 tsp all spice
1 tsp of vanilla extract
1/2 cup of coconut milk, 100ml
100g of freshly grated coconut
1/2 cup  sugar, light brown or soft dark (100g)
1/2 cup white sugar (100g)
1/4 cup melted butter (60g)
2 eggs, organic large
3/4 cup Brazil nuts coarsely chopped, (a good handful)

1)Preheat the oven at 180°C (350°F).

2)Grease a bread/loaf pan with butter and line it with greaseproof/ parchment paper. Reserve.

Brazil nuts

3)Mash half of the bananas, the other half cut into chunks, set aside. In a large bowl, whisk the eggs lightly, add sugar, vanilla, coconut milk and melted butter and whisk to combine, add the chunky bananas and mix gently with a spatula. Reserve.

4)In another clean bowl, sift the flour, baking powder, cinnamon, cardamon.  Add the coconut, salt, the nuts and mix again. Pour the wet ingredients into this bowl and mix gently to combine.

5)Pour the batter into the prepared bread/loaf tin

6)Place the tin in the mid hack and bake at 170°C(Fan) (350°F) for about 60 minutes.
This is a quite compact bread. Delicious when toasted!

 banana, coconut and Brazil nut bread

 banana, coconut and Brazil nut bread

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