Spiced Banana Loaf - Rohi Panana me te Rau Kikini
A moist banana loaf bursting with flavour with layers of cinnamon spiced sugar.
Servings 12 slices
Equipment
- 1 x 20 cm x 10 cm Loaf Tin (the dimensions can be slightly different)
Ingredients
Banana Loaf - Rohi Panana
- 130 g pata kūteretere (softened butter)
- ⅔ C huka hāura (brown sugar or caster sugar)
- 2 teaspoon iho hūperei (vanilla essence)
- 2 hēki iti (small eggs, size 6)
- 3 panana pīrau nui (large rotten bananas)
- 2 ¼ C puheu parāoa noa (plain flour)
- 2 ½ teaspoon pēkana paura (baking powder)
- ½ teaspoon pēkana houra (baking soda)
- ½ teaspoon 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 teaspoon rau kikini whakauruuru (mixed spice)
- 2 teaspoon hinamona (cinnamon)
The Decoration - Te Whakarākei (Optional)
- 1 panana iti (small banana, a yellow one)
- 10 g pata kua rewaina (melted butter)
Instructions
Preheat the Oven:
- Preheat the oven to 160 °C bake setting or 150 °C fan bake setting.
- Grease a loaf tin, approximately 20 cm x 10 cm in size. Line it with baking paper.
- Into a separate bowl, mash the panana (bananas). Add them in to the butter mixture.
Whip the Butter and Sugar:
- 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 in colour and texture.
Mix in the Eggs:
- Add a hēki at a time and whip on high for around 20 seconds after each addition.
Mash the Bananas:
- Peel the panana (bananas) and add them to a plate or a small bowl. Penupenua ngā panana (mash the bananas).
- Raua atu ki te ranunga pata (add it to the butter mixture).
- Whip it again until it is incorporated. Don't worry if it splits a little at this point, it will work itself out.
Add the Dry Ingredients:
- Sift in the puehu parāoa (flour), pēkana paura (baking powder) and pēkana houra (baking soda). Whētuihia (fold it all together).
- Add the kirīmi kawa (sour cream) and wōnati (walnuts) and fold them in too.
- Leave the mixture to the side.
Make the Spiced Sugar:
- Add the huka one (caster sugar), rau kikini whakauruuru (mixed spice) and hinamona (cinnamon) into a small bowl. Whakaranuhia (stir to combine).
Layer the Spiced Banana Loaf:
- Add a third of the ranunga panana (banana mixture) to the bottom of the lined loaf tin and smooth it out.
- Sprinkle over half of the huka rau kikini (spiced sugar), leaving a 2 cm 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.
Add the Decoration (Optional):
- 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 the Spiced Banana Loaf:
- Bake for 1 hour to 1 hour and 5 minutes.
- Remove from the oven and brush the pata kua rewaina (mleted butter) on to the hot loaf for a glossy finish. Allow it to cool in the tin for ten minutes before slicing .
Serve the Loaf:
- Slice it when it is still warm and serve with pata (butter) and for the ultimate combination, smear it with my chocolate almond butter.
- It is also delicious toasted on both sides and smeared with your favourite toppings.
Store the Spiced Banana Loaf:
- Add the rohi panana (banana loaf) to a sealed container and store it in a cool cupboard. It will last up to five days like this and will develop in even more delicious flavour.