Friday 10 March 2017

Wholemeal Brown Sugar Banana Bread.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Otherwise known as my new favourite way to eat bananas!
But before I go on about this banana bread, how are you?
I hope you're having a good Friday. Mine has been busy as always. I cooked this keema with potatoes and peas. We ate it with wholemeal pitta flatbreads and guys, it was so good. I had wanted to see what all the fuss was about since the keema is probably the most popular recipe on the blog ever. I get it now - it is delicious. I also shot a falafel recipe today which will be posted around April sometime. It is also really good, trust me. 
Today, it's the turn of a wholemeal brown sugar banana bread. Now guys, don't be put off by the name or my use of wholemeal flour. I used the same flour that I use to make roti and it was so good. I also used only brown sugar in this recipe. Soft light in the actual batter and then a tonne of demerara on top to give the bread my favourite part - the crunchy top.
I also threw in a little coffee because we usually eat banana bread for breakfast. And, I don't know about you and your morning hot drink habits but I am all about the coffee. I have only the one cup in the morning but it is essential that I get it in otherwise I am super cranky. 
And, since there is no butter (I went with virgin coconut oil!) in this recipe, I slathered a load of it onto my slice. I love mixing in a little maple syrup with the soft butter - it goes so well with the banana flavour. So, there we have it. Another banana bread to add to your repertoire. Whether you eat it for breakfast, dessert or as an afternoon snack, I hope you'll bake a loaf this weekend.

A Simple List of Ingredients:
1. Coffee Granules
2. Hot Water
3. Soft Light Brown Sugar
4. An Egg
5. Milk
6. Coconut Oil
7. Vanilla Essence
8. A Ripe Banana
9. Wholemeal Flour
10. Bicarbonate of Soda
11. Salt
12. Ground Cinnamon
13. Demerara Sugar

Bismillah, let's begin!

Before we bake, get the oven on to 170C.

Grease and line a loaf tin measuring approximately 20cm x 12cm (8 x 4 inches) with greaseproof paper.

To make this banana bread, I used an electric hand mixer and mixing bowl. You can use a stand mixer or make the whole thing by hand!

We start with coffee! I love the flavour that it gives to the banana bread.

I used coffee granules!

Add 1/2 teaspoon Coffee Granules to the mixing bowl.

Stir in 2 teaspoons Hot Water to dissolve the coffee.

Then, throw in 75g Soft Light Brown Sugar.

And, crack in 1 large Egg.

Beat with an electric hand mixer until pale and frothy. I beat mine for a good 2 minutes to get lots of air into the mixture.

Next, pour in 2 tablespoons Milk.

There's no butter in this recipe. Instead, we use coconut oil. I like this virgin one but you can use any.

Take 50g Coconut Oil.

Heat it in the microwave for around 20 seconds to melt it.

Let it cool a little then pour it into the batter.

Beat again until well combined.

Next, add in 1 teaspoon Vanilla Essence.

Then, it's time for the banana! I used 1 large ripe Banana. The riper the banana, the sweeter it will be.

Peel and roughly break it up.

Before mashing with a fork.

Add the mashed banana to the batter.

And, beat until well combined.

Finally, it's time for the dry ingredients starting with wholemeal flour. I used the same one that we use to make roti. It worked perfectly!

Add in 150g Wholemeal Flour.

Along with 1/2 teaspoon Bicarbonate of Soda.

1/4 teaspoon Salt

And because I love it in any banana bread, 1/4 teaspoon Ground Cinnamon.

Once the dry ingredients are in ...

... beat until just combined. It's ready when you can see no more flour.

Spoon the batter into the loaf tin.

Next, my favourite! Demerara sugar! I love sprinkling this on top to give the bread a crunchy top. It's literally my favourite part of the whole thing.

Sprinkle on as much Demerara Sugar as you like.

I went with loads!

Bake the bread at 170C for 25-30 minutes until a skewer inserted into the centre comes out clean with no wet batter on it.

Let the bread cool in the tin for 10 minutes.

Then, take it out of the tin and pop on a wire rack to cool completely.

I love serving this banana bread with a simple maple syrup butter.

All you do is mix together 100g Softened Butter with as much Maple Syrup as you like.

It may look a bit weird and curdled but will be just fine once spread onto the banana bread.

Speaking of, let's slice it!

That crunchy demerara sugar topping is everything! And, the banana bread itself is so soft and packed with a tonne of flavour from the ripe banana, coffee and soft brown sugar. Even though it's made with only wholemeal flour, the bread is very light and not too dense.

This banana bread is great at any time of day. We love it for breakfast or as a snack. Enjoy and don't skimp on the crunchy demerara sugar topping!

Wholemeal Brown Sugar Banana Bread.

Prep Time: About 15 minutes.
Bake Time: About 25-30 minutes.
Serves: Slices into 8 slices.


1/2 teaspoon Coffee Granules
2 teaspoons Hot Water
75g Soft Light Brown Sugar
1 large Egg
2 tablespoons Milk
50g Coconut Oil, melted
1 teaspoon Vanilla Essence
1 large ripe Banana, peeled and mashed
150g Wholemeal Flour
1/2 teaspoon Bicarbonate of Soda
1/4 teaspoon Salt
1/4 teaspoon Ground Cinnamon
Demerara Sugar, to taste

Before baking:
Heat the oven to 170C. Line a loaf tin measuring 20cm x 12cm (8x4 inches) with greaseproof paper.

Mix the batter:
Into a mixing bowl, mix together the coffee granules and hot water. Add in the soft light brown sugar and the egg. Beat with an electric hand whisk until pale and frothy.

Add in the milk, melted coconut oil, vanilla essence and mashed banana. Beat with the electric hand mixer until well combined.

Add in the wholemeal flour, bicarbonate of soda, salt and ground cinnamon. Beat until the batter is well combined and you can see no more flour.

Bake the banana bread:
Spoon the batter into the prepared loaf tin. Sprinkle on the demerara sugar and bake at 170C for 25-30 minutes. The banana bread is baked when a skewer inserted into the centre comes out clean with no wet batter on it.

Cool and serve:
Let the bread cool in the tin for 10 minutes. Then, remove and place the bread onto a wire rack. Cool a little then slice and serve. We love spreading our banana bread slices with a maple syrup butter. Just mix maple syrup into softened butter and you're done!

{adapted from how sweet eats}

This Time One Year Ago:

This Time Two Years Ago:
the chocolate cake.

This Time Three Years Ago:
my mum's oven samosas.

This Time Four Years Ago:
baked italian penne.

Keep me in your duas please, and enjoy your banana bread!

Assalamu alaikum wa rahmatullahi wa barakatuhu!

Spice Enthusiast
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