If you are looking to pimp up your banana bread, this is delicious. Great for a snack with tea or coffee or ideal in school lunch boxes. Luckily, I had some fresh pineapple on hand but works well with drained tinned pineapple. No sourdough discard, don't worry, just substitute with another egg and another banana. This recipe comes from Pantrymama my inspiration for using my sourdough discard.
Ingredients
200g overripe bananas (I keep mine in the freezer, look disgusting but work a treat) approx 2 medium
1 egg
5g vanilla extract
80g butter (melted salted or unsalted)
100g sourdough starter or discard
100g brown sugar
50g white sugar
200g Plain flour
12g baking powder
2g salt
Half teaspoon cinnamon
40g unsweetened coconut flakes
70g roughly chopped macadamia nuts
100g pineapple pieces
Topping
20g roughly chopped macadamia nuts
20g unsweetened coconut flakes
Method
Preheat oven to 180 degrees celsius
Grease a loaf pan with butter
In a bowl, mash bananas with a fork
Beat egg and vanilla and add to banana
Add melted butter and sourdough discard, whisk until combined
Add brown and white sugar, whisk
In a seperate bowl, mix plain flour, baking powder, salt, cinnamon, macadamia nuts and coconut flakes, mix all ingredients until well combined
Now add dry ingredients to wet ingredients, along with pineapple pieces, stir until just combined
Pour batter into tin and top with extra coconut and nuts
Bake for around 1 hour or until an inserted skewer comes out clean
Cool completely before slicing
Freezers well as an entire cake
Delish
Mamma Marmalade
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