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Spiced Banana Loaf - Rohi Panana me te Rau Kikini

A moist banana loaf bursting with flavour with layers of spiced sugar.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Servings 12 slices

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.