Banana bread - the most baked cake in #lockdown.
Banana bread is in almost every cook's repertoire (baker or not) as it is one of the most delicious ways to use up ripe bananas... and everyone gets a few of those lying around now and then.
And today, I've found myself in that exact boat, so although a little bit late to the Covid-19 banana bread bandwagon, I'm jumping aboard!
I've added a few little twists to my banana bread though (otherwise it's just another banana bread recipe!), with Hawaiian flavours and protein punches.
Did you know that 90% of the world's macadamia nuts are harvested in Hawaii? One of the reasons why they are regarded as a local treasure. I have a lot of Hawaiian macadamia nuts in the cupboard as they are often brought back as a travel gift from family, and so since I've taken a few days holiday whilst in lockdown, I thought I'd bring the flavours of Hawaii to me.
Ingredients:
3-4 ripe bananas, mashed
2 large eggs, beaten
2tsp vanilla extract
120ml coconut oil, melted
120g brown sugar
60g protein powder (I used 25g banana flavoured whey protein isolate, and 35g unflavoured soy protein powder)
180g self raising flour
0.5tsp bicarbonate soda
0.5tsp salt
1tsp ground cinnamon
60g desiccated coconut (optional)
120g unsalted macadamia nuts, roughly chopped
Method:
Preheat the oven to 180c.
In a large bowl, mix the bananas, eggs, vanilla, coconut oil and sugar. The brown sugar will likely be clumpy, so will needs to be broken down.
Add the remaining dry ingredients (except for the nuts), and stir to combine. Don't over stir beat the mixture else you will end up with very firm cakes.
Stir in 90g of the macadamia nuts.
Line a muffin tin, and dollop a spoonful of mix into each muffin case. Don't over-fill the muffin cases (about 3/4 full is about right) - this filled 18 muffin cases.
Sprinkle the remaining macadamia nuts over the muffins.
Pop the muffin tray into the oven, and cook for 18-20 minutes.
Bon appetit!
Tip: Use an ice-cream scoop for ease and to make sure that each muffin is equally sized.
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