Spiced Banana Loaf – Rohi Panana me te Raukikini
Banana loves spice and spice loves banana – true story! So, when I created this recipe I wanted the consumer to bite in to tasty banana and punchy spice at the same time. How do we achieve this? We make a simple banana loaf and then layer a spiced sugar through it so you get little surprises of flavour as you eat it. I made this recently for my kids and the sounds of approval that they made was music to my ears.
I don’t have any kirīmi kawa (sour cream)!
Kei te pai – all good! If kirīmi kawa (sour cream) is nowhere to be found in your kāuta (kitchen) as it is often not in mine, you can sub it out for 1/3 cup of miraka tepe (yogurt). If you don’t have any miraka tepe (yogurt) you can replace it with 1/4 cup of miraka (milk). And while we are at it, if you don’t like wōnati (walnuts), removing them from this loaf will not effect it in any way, shape or form.
Why do you use black panana (bananas)?
The blackened panana (bananas) have the deepest flavour for baking. If you don’t believe me, use fresh bananas and prepare yourself for a very mild tasting, uninspiring loaf! In our whānau (family), we always put blackening bananas in the freezer for safe keeping. When we are ready to use them we just take them out of the freezer and let the defrost in the fridge over-night or defrost them in the microwave.
At the end of the video I saw some chocolate almond butter!
Did you now? Yes you did and yes, I made it from scratch. Need the recipe? Yeah, you do, tap the link chocolate almond butter. It is such a fun recipe to make as a little gift for loved ones or someone in need. Imagine rocking up to someone’s whare (house) with this rohi panana (banana loaf) and a jar of this pata tiakarete aramona (chocolate almond butter)! You would win all the brownie points in the world. Karawhuia – got for it!
Spiced Banana Loaf – Rohi Panana me te Rau Kikini
Ingredients
Banana Loaf – Rohi Panana
- 130 g pata kūteretere (softened butter)
- ⅔ C huka hāura (brown sugar or caster sugar)
- 2 tsp iho hūperei (vanilla essence)
- 2 hēki (eggs, size 6)
- 3 panana pīrau nui (large rotten bananas)
- 2 ¼ C puheu parāoa noa (plain flour)
- 2 ½ tsp pēkana paura (baking powder)
- ½ tsp pēkana houra (baking soda)
- ½ tsp tote (salt, fine)
- ⅓ C kirīmi kawa (sour cream)
- ½ C wōnati kua tapahia (chopped walnuts, optional)
Spiced Sugar – Huka Rau Kikini
- ¼ C huka one (caster sugar, any sugar would work)
- 2 tsp rau kikini whakauruuru (mixed spice)
- 2 tsp hinamona (cinnamon)
The Decoration – Te Whakarākei
- 1 panana iti (small banana)
Instructions
Banana Loaf – Rohi Panana
- Grease a loaf tin, approximately 20cm x 10cm in size. Line it with baking paper.
- Pre-heat the oven to 150 degrees on the bake setting.
- Add pata kūteretere (softened butter), huka hāura (brown sugar) and iho hūperei (vanilla essence) in to a large bowl. Whip it on high for five minutes until light and fluffy.
- Add a hēki at a time and beat for around 20 seconds after each addition.
- Into a separate bowl, mash the panana (bananas). Add them in to the butter mixture.
- Whip again for a minute or so until it is incorporated. Don't worry if it splits a little at this point, it will work itself out.
- Sift in the puehu parāoa (flour), pēkana paura (baking powder) and pēkana houra (baking soda). Fold it all together.
- Add the kirīmi kawa (sour cream) and wōnati (walnuts) and fold them in too. Leave the mixture to the side as you prepare the spiced sugar.
Spiced Sugar – Huka Rau Kikini
- Add the huka one (caster sugar), rau kikini whakauruuru (mixed spice) and hinamona (cinnamon) into a small bowl. Stir to combine .
Assembly
- Add a third of the ranunga panana (banana mixture) to the bottom of the lined loaf tin. Sprinkle over half of the huka rau kikini (spiced sugar), leaving a 2cm border clear of any sugar.
- Add another third of the ranunga panana (banana mixture) and the add the other half of the huka rau kikini (spiced sugar).
- Add the final layer of banana mixture. Smooth out the top.
- If you are doing the decoration on top, peel the panana iti (small banana) and slice in to thin pieces. Arrange it on top of the loaf in whatever pattern you like.
- Bake for 1 hour to 1 hour and 5 minutes. Remove from the oven. I like to rub the hot loaf with some butter to give it a shiny top but this is up to you.
- Slice it when it is still warm and serve with pata (butter) or chocolate almond butter.
Kia Ora Naomi, I’ve just put this in the oven and it’s smells YUM! Looking forward to tasting.
Just FYI your written recipe doesn’t include when to add the sour cream but I saw it on your video so ka pai!
Oh kia ora Debbie! That is so weird that I left that out aye!?! I have officially amended the recipe and I am so glad that you gave the recipe a go! It is so yummy!
I love this recipe, something different from the usual banana loaf. The centre makes it even more delicious.
Yay – I love the cinnamon sugar centre too!
I’ve just found your FB page and website and this is the first thing I am going to make. It looks delicious! I’m going to sub pecans for the walnuts as I’m not a walnut fan, but otherwise will make it exactly per the recipe, including the sour cream. I need to get bananas with the grocery shop tomorrow. Can’t wait!
So awesome to hear from and yes, walnuts would work wonderfully in this recipe. I hope you enjoy this recipe!