Fermented Banana & Pineapple Loaf
Guest baker, television host and healthy hacker, Tammy-Lynn McNabb of Health Wellness & Lifestyle TV created this delicious banana bread with a twist. Using Rogers Flour, wheat bran and oats in her recipe, she shows us how ‘fermenting’ your bananas creates a bread full of gut-healthy probiotics, dietary fibre, vitamin C, potassium, B6 and manganese. #MadeWithRogers
- 4 days before you want to make this banana bread, start fermenting the bananas. Mash bananas in a large bowl, but not too finely, and leave at room temperature, tightly covered with cling wrap, for 48-72 hours (you may need to release some of the gas). After that, put into the fridge and leave for another 32 hours before using. This recipe is best suited before the summer months when fruit flies are at a minimum.
- Lightly grease a loaf pan (9 x 5 x 3 inches). Preheat oven to 338F.
- Sift flour, baking powder, baking soda and salt in a large bowl. Stir in wheat bran.
- In a medium bowl, add melted butter and coconut oil. Add sugars and whisk until dissolved. Add in eggs, fermented bananas, crushed pineapple and vanilla extract. Mix until combined.
- Add in dry ingredients in a few batches. Stir until combined. The batter will be lumpy. Fold in walnuts and sultanas or chocolate chips.
- Pour into loaf pan and top with sliced banana and a tablespoon of oats.
- Bake for 1 to 1 1/4 hours until a skewer in the middle of the loaf comes out clean. If the loaf gets too dark during baking, you can cover with tinfoil. Let cool slightly before removing from pan – slice and enjoy!
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