Saturday, February 13, 2010

Banoffee Bread

Banoffee Bread

jump to the new blog for banana bread recipe

Banoffee Bread

Banoffee Bread

3 large overriped bananas.
1/2 C packed light brown sugar
6 Tbsp unsalted butter, melted and cooled
2 large eggs
1/4 C plain yogurt or sour cream
2 tsp vanilla
2 C all purpose unbleached flour, (8.8 oz)
3/4 tsp baking soda
1/2 tsp table salt
3 1.4 oz. Heath bars roughly chopped (or other toffee candies, like Almond Roca)
Optional coconut topping: 1 tablespoon of cream cheese and 1/2 C of sweetened shredded coconut

Preheat the oven to 350 deg F. Adjust the oven rack to the lower middle position or one level below the middle. Butter and flour a loaf pan or line it with parchment paper.

Optional - making the coconut topping: mix the cream cheese and sweetened shredded coconut until it is evenly mixed (I just used my hands). Set aside for later.

In a large mixing bowl, mash the bananas until a few chunks remain. Mix in the melted butter, sugar, eggs, yogurt/sour cream and vanilla until smooth and evenly mixed.

In a separate bowl, whisk the flour, baking soda, and salt together and evenly mix and aerate the ingredients. Add half of the dry mix to the banana mix and fold the batter with a rubber spatula a few times. Then scatter the chopped toffee and the remaining flour mix. Continue to fold the batter gently until there are no more streaks of flour.

Pour the batter into the prepared loaf pan. Scatter the coconut mixture on top if using.

Bake at 350 deg F for 60 – 70 minutes, or until a skewer stuck into the banana bread comes out clean. Rotate the loaf pan 180 degrees about 30 - 40 minutes into the baking time. Keep an eye on the coconut topping, if it starts to get too brown, cover the top of the pan loosely with a piece of foil. I did this and rotated the pan about 30 minutes in.


23 comments:

elizabeth said...

wow interesting combos but the coconut on top looks amazing! I am a huge coconut fan!

Conor @ HoldtheBeef said...

Oh god I need to make this, it looks incredible! Loving the addition of coconut. Perhaps it is actually banoffonut bread? Or Cobanoffee? :D

grace said...

this is absolutely wonderful! i'm drawn to banoffee anything, and this is particularly appealing because of that glorious coconut topping. excellent work. :)

Elra said...

What a beautiful bread Amy, it looks so tempting!

TeaLady said...

very clever. LOVE bannoffee pie. bet this is good.

kitchen said...

Love the sound of it. Presentation with coconut on top makes it look even more mouth watering.

delightfullysweet said...

Interesting combos. Can't wait to try it out!

Low Fat Recipes said...

Great looking recipe might try to see how much fat i can reduce to still keep it tasty!

Robyn MacLarty said...

Sheer genius.

Cuochella said...

knock knock..ehm ehm...hi!
my name is giorgia, from italy, and this is the first time that a see your blog (i'm searching white chocolate brownies recipe) and i think that it's very interesting...so if you are searching some italian recipe you can explore my blog ;) bye bye

ps. sorry for my bad english language..:p

Pete said...

Cute name, Banoffee, looks delicious!

Small Burst said...

I love coconuts so I will definitely try to make this. Deeelish! What beautiful food you've go here.

Michelle said...

Wow! Your bread looks very good! What an good twist you put on the original banana bread and i have to agree that the coconut on the top really makes it look delicious! I will keep following your blog for more recipes. :)

We just started a cooking blog and love for you to come and check it out: http://thepepperedpantry.blogspot.com/

Chalit said...

Well the name intrigued me Banoffee bread.Got my taste buds all excited.http://www.militarymovesyou.com/

Valen said...

Wow, that looks cool. Love the flavor combinations!

sudarshan maharaj said...

This is a grea recipe on How To Make Pepper Sauce My mother taught me this. I think it will go great with your dish.

George Erdosh said...

Pecans get soggy in your banana bread? They are fairly high in moisture. Try toasting them gently in a medium-hot pan or oven for 8-10 minutes until turning light brown and develop added flavor. They should stay firm and crisp in the bread.
George (author of What Recipes Don't Tell You)

Lizzie said...

Jump right in and try new things! LOVE IT! - that coconut addition is a real revelation! thanx for sharing

matbakhun said...

great idea!

ChowBellas said...

Lovin your food pics!

ifud said...

Interesting to try !!
yummy.. loving this recipes..
thanks for sharing :)

Susan: My Food Obsession said...

Yum, this loaf looks scrumptious!

Audra Majocha said...

this bread makes me so happy! what a delightful thing to wake up to in the morning!!!!

Audra
www.oneloudlemon.blogspot.com

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