The Morning Call

Whole-banana bread

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Makes: 1 (8-inch) loaf

Cook time: 1 ½ hours

½ cup virgin (unrefined) coconut oil, plus more for greasing the pan (see note)

2 ripe bananas

2 ¼ cups all-purpose flour, plus 1 ½ teaspoons for tossing peels

¼ cup tahini (or nut butter of your choice)

⅓ cup oat milk, nut milk or dairy milk of your choice

1 teaspoon almond extract 1 teaspoon vanilla extract

¾ teaspoon fine sea salt

1 ⅓ cups coconut palm or dark brown sugar

¼ cup unsweetene­d cocoa powder 2 teaspoons baking powder Unsalted vegan or nonvegan butter (optional), for serving

1. Heat the oven to 350 degrees. Grease an 8 ½-by-4 ½-by-2 ½-inch loaf pan with coconut oil and line it with parchment.

2. Wash the bananas, then trim and discard the tips. Peel the bananas, then slice the peels crosswise into ¼-inch-thick strips. Place them in a small bowl and toss with 1 ½ teaspoons flour to coat; set aside. 3. In a large bowl, use a fork to smush the bananas into a rough puree. (Don’t worry about

small lumps.) Add the coconut oil, tahini, oat milk, almond and vanilla extracts, and salt. Beat together with a whisk to thoroughly incorporat­e and create a thick batter. Add the sugar and beat with the whisk to combine.

4. Sift the flour, cocoa powder and baking powder into the batter and fold it in using a rubber spatula until no streaks remain. Fold the floured banana peels into the batter.

5. Scrape the batter into the prepared loaf pan and smooth the top into an even layer. Bake for about 55 to 65 minutes, until a cake tester or toothpick inserted in the center comes out clean.

6. Let the loaf cool in the pan for 10 to 15 minutes, then lift it out onto a baking rack using the parchment. Let it cool a bit, then serve warm with butter slathered on top, if using, or let it cool completely if you want to store it for later. (Wrapped tightly, the bread will keep at room temperatur­e for about four days.) Note: Unrefined, virgin coconut oil is recommende­d here because it lends coconut flavor. Refined coconut oil would also work, but since it’s a neutral-flavored oil, your banana bread won’t have as pronounced coconut flavor.

— Recipe from Nadiya Hussain; adapted by Charlotte Druckman

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