Treat yourself to this moist and decadent banana bread. There are so many varied textures and flavours each bite demands your attention. Subtle notes of orange, walnuts, soft dates and seeds work beautifully together.
A typical banana cake recipe could have been provided, but we would be wasting time. There are plenty of perfectly wonderful banana loaves online and in published recipe books. This one is just that more interesting.
I don’t usually follow a recipe, normally I just simply put it together. The only problem with not following a recipe is when it works just right, you can’t reproduce it exactly. On this occasion, I’m thankful for taking the time to right things down, because the end result is truly decadent and I won’t be making my banana bread any other way from this point onwards.
The orange and banana has an almost mutual symbiotic effect. The banana seems to accentuate the orange and the orange preserves the fresh banana taste before it was baked. The dates have absorbed moisture and oozes as you bite into it. As you take another bite, the walnut is firm but not crunchy a clear surprise from the previous bite. The banana is roughly mashed, so when you bite into a piece of cake , you have a generous tasting of orange flavoured fresh banana. Goji berries are visually little bursts of colour although with so many prominent stars they are purely decorative but form an integral role. The oils from the seeds have added to the moisture of the cake.
150g butter at room temperature
60g low GI sugar ( or brown sugar or coconut sugar)
3 eggs ( weighed when shelled 150g )
3 bananas ( apx 250g)
1/2 cup milk – not cold
juice of 1 Orange
Rind of 1 orange
180g Greek Yoghurt ( plain, unsweetened)
2 cups Wholemeal Self Raising Flour
1/2 cup walnuts
3/4 cup pitted whole dates
1/4 cup sunflowers
1/4 cup pepitas
1/4 cup goji berries
50g cashew nuts butter
1 tbspn cacao
Roughly Mash the bananas with the orange juice. Don’t worry too much about how well you have mashed the banana.
Before we start, it is important your butter is the right consistency. It needs to be at room temperature, soft – not liquid but hold it’s shape when sitting on your bench top and holds no resistance when you try to slice through it.
Beat the butter and sugar until it is light and fluffy. Add each egg one at a time and beat between additions.
Stir the yoghurt and milk together. Beat into butter mixture and add the wholemeal flour. Beat well.
At this stage you will find your mix is quite thick. This is fine.
Place mixture into a bowl and lightly with a spoon stir in the mashed banana.
Add the seeds, dates and goji berries. Stir them lightly into the mixture.
Use a bread loaf tin rather than a cake tin as per the picture below. Line it with greaseproof paper and pour the cake batter.
Add the loaf batter into the tin. Mix the cocoa and cashew butter together. If you don’t have cashew butter, omit the cocoa and add Nutella. Pour blobs on the cake, and with a toothpick make light swirls. Add seeds, on top to decorate.
Bake for aproximately 55 minutes in moderate oven 180 °C.