Muscovado Banana Loaf

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Growing up, I always wanted to be a Patessier more than i wanted to be a Chef. It’s not that i get to be a Chef now (i’ll get there eventually haha), but i never really understood how fun it is to bake until i made my very first loaf! 

Banana is my go-to fruit whenever i’m on a very strict low-calorie diet. It is a good source of fiber to keep you fuller longer and its high potassium content helps in nerve and muscle function, it also maintains a healthy balance of fluids in the body.

Instead of the more common white sugar, i used a more “natural” alternative to brown sugar which is Muscovado, plus, its strong flavor compliments the Bananas. It is essentially evaporated cane juice that’s been minimally clarified and then crystallized.

When i made my first few batches, i was not as happy on the texture as i want it to be more moist. After a few more experimental batches i finally found the key ingredient: Condensed milk!

Try my recipe below and you’ll feel like having mad baking skillzz once it’s done 😉

Preparation Time: 50 mins

Ingredients:

1 1/2 cup Flour
1 tsp Baking soda
1 tsp Baking powder
1 tsp Cinnamon powder (or Nutmeg), optional
1/2 tsp Salt
1 cup Banana, mashed
2 pcs Eggs
1/2 cup Butter, melted
3/4 cup Muscovado sugar
1 tsp Vanilla flavor
2 tbsp Condensed milk
Dark chocolate button or chocolate chips or walnuts

Note: Native eggs are used and preferred for a fuller yolk. Bananas to be used are preferably those in over-ripe state as those are more flavorful. 

Procedure:

  1. Preheat oven at 175 degrees C. Grease loaf pan (9×5 inch) using butter or oil.
  2. Mix flour, baking soda, baking power, salt, cinnamon, and set aside.
  3. Mash banana then refrigerate.
  4. In a large bowl, whisk together egg, butter, sugar, vanilla, and condensed milk. Combine flour mixture and stir gently until smooth then add banana.
  5. Spread evenly to the loaf pan and top with Chocolate buttons or chocolate chips or walnuts.
  6. Bake at 175 degrees for 40mins or until toothpick inserted into the loaf comes out clean. Cool loaf for 10mins before transferring to plate to cool completely.

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Now baking,

Charlene

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