I would like to:
Use more bacon.
Make more bread.
It’s officially autumn in Sydney and I am so ready. As you can see, the majority of my goals in the kitchen involve increased oven/stove usage, lots of extra fat and meat, and brown liquor.
I’ve been chasing summers for the past year and half and it’s beginning to catch up with me. I want cooler weather that’s prime for getting cozy and slow-cooking pork! I know I know, big time first-world problems. I would totally tell me to shut up.
Let’s talk about banana bread instead.
I have been searching for the perfect banana bread recipe for a while. I love loaves packed with banana flavor and studded with nuts and seeds. But not too sweet either. You should also have the option of adding any array of fun things to it: chocolate, blue berries, peanut butter, raisins, coconut…
Above all (and even though I try my best to avoid this word) it needs to be super moist.
It should really be more of a cake than a bread. But the kind of cake that you can eat for breakfast, as a snack and as a dessert.
After tweaking a recipe for Mom’s Banana Bread from Saveur, I’ve landed on my personal perfect banana bread recipe. I decided to half the amount of sweetener needed, and I used muscovado sugar instead of refined white sugar. I tossed in whatever nuts and seeds I happened to have (walnuts and sunflower seeds) and I added large coconut flakes for extra texture. (I love love love these coconut flakes.)
The result is a moist, yes moist, bread with heaps of banana flavor and toasty coconut chunks weaved throughout.
adapted from Saveur
1/2 cup coconut flakes
Heat oven to 350 F/180 C. Grease a loaf pan with butter and dust with flour; set pan aside.
In a large bowl, whisk together flour, baking soda, and salt; set aside.
Whisk together sugar, oil, buttermilk, vanilla, egg, and egg yolk in a medium bowl until smooth.
Pour wet ingredients over dry ingredients and whisk until just combined.
Add nuts, seeds, coconut and mashed bananas and whisk gently to combine.
Pour batter into prepared pan and scatter top with oats, sunflower seeds and a few coconut flakes.
Bake until golden brown and a toothpick inserted in the middle of the loaf comes out clean, 60–65 minutes.
Let cool for 30 minutes before slicing and serving.