Thursday, December 9, 2010

Cafe Banana Bread with Coconut

A couple of weeks ago, I bought myself a lovely deep loaf pan at one of my favourite shops, The General Trader.  I just love it when companies give you a recipe when you buy their product.  Often, they're quite good.  Last night, may I say, late, last night, I embarked on making Baker's Secret Cafe Banana Bread with Coconut.  I was filled with trepidation at the start of this because the last time I'd made banana bread, I took some into work and was promptly told that it was dry.  Dry, I tell you!  Well toast it and slather it in butter I say!  It didn't have the gallon of oil that you generally get in your banana bread at the local coffee shop, so yes, it's gonna be drier.
Anyway, back to now.  I was very nervous when I read the phrase "Bake at 200ºC for 50 minutes".  50 minutes????  Dry banana bread...it haunts me...
I did what I was told.  I got quite anxious when I saw the top of the loaf go such a dark brown it nearly looked black.  (On a side note, it was 10pm at this stage, so I was quite possibly not looking straight).  I left it to cool under a tea towel until this morning when I had the grand unveiling.
Yes, a little dark...still nervous...
But it's worth it!  Look at that crust.  Toasted, slathered in butter...bliss!  And for the record, the inside is still beautifully moist.  It certainly wouldn't require toasting, but I just love it that way...

Ingredients

  • 2 cups SR Flour, (300g)
  • ¾ cup brown sugar, firmly packed (160g)
  • ½ cup coconut, (40g)
  • 1 teaspoon bicarb soda
  • 2 bananas, mashed
  • 1 cup milk
  • 100 grams butter, melted
  • 2 eggs, gently whisked

Directions

1. Preheat oven to 200ºC. Brush deep loaf pan with melted butter to lightly grease.
2. THERMOMIX: Melt butter for 50 seconds at 60ºC on speed 4. Add the eggs, milk and banana in chunks and mix for 5 seconds on speed 7. Add the flour, sugar, coconut and bicarb and mix for 10 seconds on speed 4 + reverse. Use the spatula to make sure all the flour is incorporated from the top edges.
3. OR: Place the flour, sugar, coconut and bicarb in a large mixing bowl. Stir until well combined. Using a mixing spoon, combine the banana, milk, butter and eggs in a mixing bowl. Add the flour mixture and stir until just combined.
4. Pour the mixture into the deep loaf pan and smooth the surface for even baking. Bake in the preheated oven for 50 minutes or until a skewer inserted into the centre of the bread comes out clean. Turn onto a wire rack to cool.

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