Summer has been slow to start here in central Scotland but it’s getting warmer at last, and we’ve had a beautiful blue sky day here today. With the increase in temperature, I find it becomes difficult to keep fruit a room temperature and resort to putting things in the fridge which inevitably means loss of flavour. Bananas really don’t keep for very long before they over-ripen and I prefer to eat them a little on the under-ripe side so I seldom want to eat them over the summer months. If the skin turns too yellow and brown-speckled then I know the texture is not going to be to my liking and the banana is destined for the baking bowl or a smoothie.
This week’s recipe is my turn-to bake for using up over-ripe bananas. Easy to make, it improves with keeping, and also freezes well. I call it “bread” because it has a lower fat content than a cake recipe, although I usually serve it with an icing on top. Uniced, it is delicious spread with your favourite margarine or nut butter. If you have a glut of ripe bananas, peel them and pop them in a freezer bag. They keep in the freezer for several months and, once defrosted, will be easy to mash up and add to cake mixes in the future.
I found this lovely old loaf tin in a bric-a-brac sale recently. It’s been well used but I like the design on the metal-work. Lined with a paper tin liner, it bakes up a treat and has got many more years of baking life in it I’m sure.
For the bread, I use a combination of coconut-based ingredients: yogurt, sugar and oil, but it works just as well using a plain dairy-free yogurt or a light soft brown sugar, and your favourite plant-based margarine or butter if you prefer things less nutty. I also use wholemeal spelt flour but traditional wheat flour would be fine too. Add some chocolate chips or chopped dried fruit for extra sweetness.
I have been working on a gluten-free version using coconut flour but I haven’t been able to get the right combination of other flours to give a moist crumb – coconut flour has a tendency to absorb a lot of moisture and can give bakes a dry texture. I’ll publish an update when I achieve something I’m happy with, so watch this space.
- 2-3 ripe bananas, peeled and mashed (you need about 250g mashed banana for good flavour and texture)
- 100g dairy-free coconut yogurt
- 100ml dairy-free milk
- 200g wholemeal spelt flour
- 15g baking powder
- 50g solid coconut oil
- 100g coconut sugar
For the icing:
- 125g icing sugar
- ¼ tsp vanilla bean paste
- 30g toasted raw coconut chips, to decorate
- Preheat the oven to 170°C, 150°C fan oven, gas 3. Line a 1kg loaf tin. Mix the banana with the yogurt and milk.
- Put the flour in a bowl and sift the baking powder on top. Mix well then rub in the coconut oil and stir in the sugar.
- Make a well in the centre and stir in the banana mixture to make a smooth, thick cake batter. Spoon into the loaf tin, smooth the top and bake for about 1 hour until firm to the touch and a skewer inserted into the centre comes out clean. Leave to cool for 10 minutes then transfer to a wire rack to cool completely.
- When cold, wrap and store for 24 hours before serving for better flavour and texture. To ice, sift the icing sugar into a bowl. Mix in 3-4 tsp warm water and the vanilla to make smooth spreadable icing. Spread over the top of the loaf and sprinkle coconut chips.