INGREDIENTS
130g unsalted butter
200g dark muscovado sugar
1 tsp vanilla extract
2 eggs
400g mashed ripe banana (4-5 bananas)
1 tbsp tahini
2 tbsp milk
50g glacè ginger, chopped
240g plain flour
1 tsp baking powder
1 tsp bi-carb soda
1 tsp eight spice powder
Pinch of salt flakes
Extra, dark muscovado sugar
1 extra banana
Eight spice powder
20g juniper berries
30g whole star anise
15g white peppercorns
15g cinnamon quills
15g cloves
1 pinch saffron threads
25g salt
10g cardamom pods
METHOD
Eight spice powder
- Toast the spices in a large pan over medium heat, Induction setting 4-5 for 1-2 minutes, or until fragrant.
- Grind all the spices to a fine powder in a spice grinder or mortar and pestle. Allow to cool.
Banana bread
- Preheat oven on Conventional at 180°C with the baking and roasting rack on shelf position 2.
- Beat butter, sugar and vanilla in a bowl of a freestanding mixer, using the paddle attachment. Once pale and fluffy, scrape down the sides, then add the eggs one at a time.
- Add the banana, ginger, tahini and milk, mix again to combine.
- Sift flour with baking powder and bi-carb soda. Add to the bowl along with eight spice powder and salt. Gently fold to combine, careful not to overmix.
- Pour mixture into a loaf tin measuring 10cm x 24cm, lined with baking paper.
- Peel and slice the extra banana from top to bottom, arrange on the surface, sprinkle with extra sugar.
- Place in the oven on the baking and roasting rack and bake for 1 hour, or until a skewer placed into the centre comes out clean.
- Leave to cool in the tin for 15 minutes before turning out onto a cooling rack.
Hints and tips
- If your bananas are not ripe, roast on Conventional at 150°C on shelf position 2 for 20-30 minutes until bananas are dark and very soft.