I’m embarrassed to admit how many times I’ve tried and failed at baking banana bread (did you wonder why it wasn’t in my seven banana recipes for the northern hemisphere’s Fairtrade Fortnight in February? It seems obvious now, doesn’t it?) I think half the reason for my failures is my constant experimenting in trying to make banana bread healthier (read: it’s inedible).
I’m pleased to share that on Sunday, I finally succeeded at creating banana bread! It’s not as healthy as I have previously aimed for, but it is still relatively low in sugar, refined carbohydrates and saturated fat.
I know it was a success because Tom ate most of it Monday during the day and then we polished it off for dessert that night. Urged on by my success, I decided to bake another last night. On our way out of Coles, we passed a bakery which was selling choc-orange scones. These sounded delicious… after all, choc-orange is a winning combination. And I remembered I had promised to share some recipes featuring Fairtrade cocoa to celebrate Fairtrade Fortnight in Australia and New Zealand this week.
Inspired to try my hand at something similar, I made Tom run back into Coles and pick up some oranges.
2 cups of wholemeal self-raising flour (you can also substitute 1/4 cup of flour with a scoop of protein powder, but prepare for a denser cake and bake it for 15 minutes less)
2 teaspoons baking powder
1/4 cup butter
1/4 cup sweetener (Fairtrade raw sugar – yes, Officeworks now stock Fairtrade sugar! – or Fairtrade honey)
1 teaspoon Fairtrade vanilla extract
1 tablespoon of boiling water
1/4 cup Fairtrade dark chocolate, chopped into small chunks
1/2 small Fairtrade banana
Zest of 1 Fairtrade orange (oh my gosh! Fairtrade oranges exist, too!)
Juice of 3 Fairtrade oranges (about 3/4 cup)
1. Preheat a conventional oven to 180 degrees Celsius.
2. Line a loaf baking tin with baking paper.
3. Pop all the ingredients except the chocolate into a blender.
4.Whizz til the batter is smooth and silky.
5. Pour mixture into the tin.
6. Bake for 50 minutes. At the 50 minute mark, pierce the centre of the cake with a skewer – if it comes out clean (or almost) it’s done. Otherwise, pop it back in for 10 minutes more.
If you don’t have a blender, mash the banana. Lightly whisk the eggs and stir them into the banana. Soften and the butter and add it to the mixture, followed by the boiling water, vanilla extract and orange juice. Sift the dry ingredients over the top and stir until mixed through. Add the zest last and stir through.
To make this more decadent, you could melt some dark chocolate and drizzle it over the top…
Stayed tuned for a couple of more recipes featuring Fairtrade cocoa. Any excuse to cook and eat chocolate.