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Hot cross bun banana bread

Name: Hot cross bun banana bread
Yield: Makes 1 standard loaf (about 15 slices)
Ingredients: cooking spray/butter, to grease; 50g pitted dates; 80ml (⅓ cup) avocado oil; 2 eggs; 300g mashed bananas (about 3 medium bananas) + extra banana slices, to top; 60ml (4 tbsp) milk of your choice (we used soya milk); 5ml (1 tsp) bicarbonate of soda; pinch salt; 5ml (1 tsp) ground cinnamon + extra, to sprinkle; pinch ground nutmeg; 100g ground almonds; 30ml (2 tbsp) psyllium powder (find at health stores); 50g coconut flour; zest of 2 oranges; 60ml (4 tbsp) warm water; 75g pecan nuts, roughly chopped + extra, to serve (optional); 50g sultanas; nut butter, to serve

April 8, 2019 (Last Updated: March 13, 2019)

And you didn’t think hot cross buns could get any better…

Recipe and styling by Claire Ferrandi

Photograph by Dylan Swart

Print Recipe

Hot cross bun banana bread

Serves: Makes 1 standard loaf (about 15 slices)

Total Time: 1 hr 30 mins

Ingredients

cooking spray/butter, to grease
50g pitted dates
80ml (⅓ cup) avocado oil
2 eggs
300g mashed bananas (about 3 medium bananas) + extra banana slices, to top
60ml (4 tbsp) milk of your choice (we used soya milk)
5ml (1 tsp) bicarbonate of soda
pinch salt
5ml (1 tsp) ground cinnamon + extra, to sprinkle
pinch ground nutmeg
100g ground almonds
30ml (2 tbsp) psyllium powder (find at health stores)
50g coconut flour
zest of 2 oranges
60ml (4 tbsp) warm water
75g pecan nuts, roughly chopped + extra, to serve (optional)
50g sultanas
nut butter, to serve

Instructions

Preheat the oven to 160˚C. Grease and line the base and sides of a standard loaf tin of 1L capacity (usually 21,6cm x 11,4cm x 6,35cm) with baking paper.

Place the pitted dates in a small bowl and pour over boiling water to cover them. Soak, 10 minutes, then drain and discard the water. Set the softened dates aside until needed.

In a blender, place the softened dates, avocado oil, eggs, mashed bananas, milk, bicarbonate of soda, salt, spices, ground almonds, psyllium powder, coconut flour, orange zest and the 60ml (4 tbsp) warm water. Don’t add the chopped pecan nuts and sultanas just yet. Blitz until smooth and well combined, then stir in the chopped pecan nuts and sultanas. Pour the mixture into the prepared loaf tin and sprinkle over the extra ground cinnamon. Bake in the preheated oven, 50 – 60 minutes.

Allow to cool, about 30 minutes, before removing the bread from the loaf tin and slicing to serve with your choice of nut butter, banana slices and extra chopped pecan nuts, if desired.