Happy Tuesday boys and girls!
Is everyone counting down to the Easter weekend? I definitely am! I love as many hot cross buns as I can get my hands on and of course chocolate easter eggs too.
I make banana bread often but I wanted to make something special for this time of year. I found this recipe on taste.com.au where they introduced the hot cross bun to the banana bread to make this delicious loaf, perfect for Easter.
For this recipe I decided to use coconut oil insted of butter and wholemeal flour instead of normal flour. Incorporating fibre into our diets is so important and an easy way to get that fibre is to incorporate it into your daily treats and you won’t notice the difference.
Give this delicious loaf a go and toast a slice of it with a bit of coconut oil or butter and you will get in the Easter spirit in no time!
Enjoy it! ❤
- ¼ cup sugar
- 2 tsp dried yeast
- 2 large overripe bananas, mashed
- 1 egg, whisked
- 3 ½ cup wholemeal flour
- 1 ½ tsp mixed spice
- 1 tsp ground cinnamon
- 50g coconut oil
- 1 cup dry banana chips
- ¼ cup dried currants
- ¼ cup dried sultanas
- ¼ cup dry apricots, chopped
- 1/3 cup flour
- 1 tbs caster sugar
- 1 tsp gelatine powder
- 2 tsp sugar
- 1 tbs boiling water
- Combine sugar and yeast in a bowl. Stir in 1/4 cup warm water. Stir until combined. Add the banana and egg and whisk to combine.
- Place the flour, mixed spice and cinnamon in a bowl and mix the coconut oil into the flour mixture until it resembles fine breadcrumbs. Stir in the banana chips, chopped apricots, sultanas and currants. Make a well in the centre. Pour in the banana mixture and stir with a wooden spoon until a dough forms.
- Turn onto a floured surface. Knead for 10-15 mins or until smooth and elastic (the dough should be sticky, so don’t use too much flour when kneading or it may become stiff and not rise properly). Place in a lightly greased bowl. Cover and set aside in a warm, draught-free place for 1 hour or until dough doubles in size.
- Grease a 12 x 20cm loaf pan. Knead the dough on a lightly floured surface until it returns to original size. Divide into 8 portions and roll into balls. Place side by side in the prepared pan. Set aside in a draught-free place for 30 mins or until doubled in size.
- Preheat oven to 200°C. Combine flour, extra sugar and 1/4 cup cold water in a bowl to form a smooth paste. Place in a sealable plastic bag. Cut off 1 corner. Pipe crosses onto buns. Bake for 10 mins. Reduce oven to 180°C and bake for 20-25 mins or until golden and loaf sounds hollow when tapped on top.
- To make the glaze, stir gelatine, sugar and water in a bowl until dissolved.
- Turn loaf onto a wire rack. Brush the top with glaze. Serve warm with butter or coconut oil.