I bake in an open kitchen at work. I am the only chef in a sea of people who do post production. People flock to the kitchen as soon as they hear the sound of my mixer or the smell of something baking. If they happen to linger, I’m not shy to put them to work. Hold this, mix that, chop please! It’s a family environment and I love it.
My two favorite ways to use sad spotted bananas is making banana bread and freezing them for smoothies. Lately this banana bread with jam in the middle and a coconut nutty crumble on top has been making a regular appearance. It requires a little more time and a little more patience, but it’s so worth it. I tried coconut sugar this time with a little coconut oil and I really enjoyed it. If you don’t follow me on Instagram yet, please do! You can find me at www.instagram.com/jacquilyninthekitchen and tons of photos of food and adventures!
Banana Bread with Raspberry Jam and Coconut Macadamia Nut Crumble
1 1/2 cups all purpose flour
1/2 cup whole wheat flour
3/4 tsp baking soda
1/2 tsp salt
1/2 cup sugar
1/2 cup coconut sugar
6 tbsp butter, softened
2 tbsp coconut oil, softened
2 large eggs
1 1/2 cups mashed really ripe bananas
1/3 cup plain yogurt
1 1/2 tsp vanilla extract
1/2 cup raspberry jam
1/3 cup chopped macadamia nuts
1/4 cup shredded coconut
- Preheat oven to 350 degrees. Butter a loaf pan. Measure all flour, salt and baking soda into a bowl, whisk and set aside. Combine nuts and coconut in a small bowl and set aside.
- Cream butter, coconut oil, sugar and coconut sugar until well combined (at least 1 minute). Add one egg at a time and beat well. Combine the yogurt, vanilla and mashed banana. Add this to the wet mixture and mix well.
- Next add the flour to the wet mixture and beat on low speed until the flour disappears.
- Measure half of the dough into the loaf pan and spread all of the jam down the center of the pan. Add the remaining dough on top, making sure it covers all the jam. Sprinkle the coconut crumble all over the pan and gently pat down.
- Create a tinfoil tent for the loaf pan that will cover the whole pan. Pinch it in the center to create a tent and cut a few holes to ventilate. Put the pan on a baking sheet and bake covered for 30 minutes. Pull out uncover and bake an additional 30-40 minutes, checking part way through. If the crumble is getting too brown, cover gently with tinfoil until finished baking. Check the dough right under the crumble with a toothpick. Bread is done when it comes out mostly clean. Cool for at least 20 minutes before cutting. I recommend cutting with a serrated knife.