Nerada Tea Banana Bread
Nerada Tea Banana Bread
Treat yourself to this banana bread recipe, made with Nerada Tea for an indulgent morning or afternoon tea snack.
Servings
2
Prep time
Cook time
Recipe
V
Ingredients
- 250g pumpkin, chopped
- 250g mashed banana
- 40mL rice-bran oil or light olive oil
- 60mL maple syrup
- 60g coconut sugar
- 105g plain flour
- 105g wholemeal flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
- 1 tsp ground cinnamon
- 1 large egg
Method
- Preheat the oven to 170ºC and grease two small loaf pans.
- Steam the pumpkin for 15—20 mins in a steaming basket over hot water, or for 6—7 mins in the microwave. Cool then blend in a food processor until a purée.
- Add the banana, oil, maple syrup and coconut sugar to the food processor and whiz until a thick purée.
- In a large bowl, whisk together the flours, baking powder, baking soda, salt and cinnamon.
- Lightly whisk the egg in a separate bowl.
- Make a well in the centre of the dry ingredients and add the banana purée and egg. Stir with a spatula until the ingredients are almost completely incorporated, being careful not to over-mix.
- Pour the batter into the prepared pans until ⅔ full. Bake for 40—45 mins until a skewer inserted into the centre comes out clean. Check the loaves 20 mins through the cook time to ensure the tops aren’t browning too quickly. Cover with foil if necessary.
- Remove the loaves from the oven and allow to cool on a wire rack before slicing.
- Serve with a cup of Nerada black tea.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
