This recipe is the perfect way to use up those bananas that are just a bit overripe for eating fresh. Half of the flour is amaranth flour which is higher in protein and contains more vitamins and minerals than white flour. It also gives it a slightly nutty texture which makes it extra delicious.
1 cup plain flour
1 cup amaranth flour
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup sugar
4 tablespoons butter, softened
2 large eggs
1 1/2 C mashed ripe bananas (about 4 large bananas)
1/4 C light sour cream or plain yogurt
3 Tbs milk
1 tsp vanilla extract
1/2 C coconut
For the topping:
2 Tbs coconut
1/2 cup icing sugar
1 1/2 Tbs lime juice
Preheat oven to 180 degrees Celsius.
Wisk together the flours, baking soda, baking powder and salt in a bowl and set aside.
In a large mixing bowl, beat the butter and sugar together with an electric mixer until it’s light, fluffy and creamy looking. Add the eggs one at a time and beat until combined. Add mashed banana, sour cream or yoghurt, milk and vanilla and mix until combined. Add the flour mixture and fold in until just combined.
Pour into a greased loaf tin, sprinkle the extra coconut on top and bake for 50 minutes – 1 hour. Check after 40 minutes, and if the top is looking brown, cover with tin foil to prevent further browning. To check if it’s cooked, insert a skewer into the middle. If it comes out clean, it’s cooked.
When cooked remove from oven and allow to cool for around ten minutes. Remove from loaf tin and place on cooling rack. Mix together the icing sugar and lime in a small bowl, then drizzle over the loaf while still warm. Leave to cool for at least another 15 minutes before slicing.
Enjoy! Nicola, Eat Well NZ